Champion Wings

Cut the wings into 3 sections and discard the tips.

Marinate the wings in spices, oil, and dill pickle brine for 2 hours in the refrigerator.

Set up the grill for indirect cooking at 410°F (210°C) with wood smoke.

Smoke for about 45 minutes or until the internal temperature reaches 165°F (74°C).

Make the glaze by combining ketchup, mustard, whiskey, and cola.

Simmer the mixture until it caramelizes.

Brush the glaze onto the wings using a silicone basting brush and let them cook covered for another 5 minutes.

Prepare the dipping sauce by mixing mayonnaise, minced garlic, dill, lemon juice, and salt, then let it rest for about 30 minutes.