Picken Backle Wings

1. Dry brine your whole chicken wings for 24 hours to dry the skin.
2. Break down the whole wings.
3. Apply avocado oil and chicken rub to the wings.
4. Place Classic Dill Pickle Chips on the wings and wrap them in bacon.
5. Cook on a smoker (e.g., Kamado Joe) at 350°F (175°C) using cherry wood until the internal temperature of the wings reaches over 175°F (79°C).
6. Let them cool before taking a bite.