Recipe courtesy of Chef Andrew Dodd from Stagioni: Seasons of Food
Set the EGG for indirect cooking at 225°F/107°C. Rub 3 dozen wings liberally with BBQ Rub seasoning. Smoke for 1½ to 2 hours or until the internal temperature reaches 165°F/74°C or higher.
Remove wings from heat and toss with half of the Moonshine White Sauce set aside and bring the EGG up to 425°F/218°C degrees. Put wings back on the EGG for 8 minutes then flip and cook for another 8 mins on other side. Toss with remaining Moonshine White Sauce. Serve immediately with Ranch Pickles.
Ranch Pickles Instructions
For the Ranch Pickles, combine cucumbers, onion and garlic in heatproof bowl with lid. Bring remaining pickle ingredients to a boil in saucepot. Once boiling, carefully pour liquid over cucumbers; cover and allow to come to room temperature. Refrigerate once cooled.
BBQ Rub Seasoning Instructions
For the BBQ Rub Seasoning, combine all ingredients and mix thoroughly until all spices are evenly distributed.
Moonshine White Sauce Instructions
For the Moonshine White Sauce, reduce Moonshine on stove over low heat (careful for flames) until there is only a 1/4 cup left then set aside to cool. Combine all remaining ingredients and incorporate fully into the reduction.