Dale is a pretty straightforward dude, as you can tell by his no-frills approach to smokin’ some meat legs:
Ingredients:

• 3 lbs chicken appendages
• Water
• Salt
• Rog’s Rub Seasoning (or your go-to seasoning)
• Your favorite sauce

Instructions:

1. Brine wings overnight in water and 1 tbsp salt. Use enough water to cover wings completely
2. Dry wings off with paper towel
3. Rub chicken limbs with seasoning – we use Rog’s Rub, which you can purchase at select OBB fooderies
4. Smoke on low using apple wood in 225 degree Big Green Egg smoker or some other inferior smoking equipment.
5. Toss wings in your favorite sauce
6. Eat dat shit

Love, Dale