I put two packs of Bell and Evans wings in a ziplock then dumped in a container of Grillo’s pickle chips and all the brine.
Set up a two zone fire on my PK classic grill, put the wings over the cool side and dropped a chunk of wood on the coals for smoke and closed the lid.
About 15 mins later I opened it up, and crisped them over direct heat.
In a bowl I put a lot of fresh finely chopped parsley, lemon zest, and parmesan cheese. I put the wings in the bowl, a drizzle of olive oil, and gave them a toss.
They were a huge hit, everyone loved them.
To add heat you can put som Calabrian chilis in with the pickle marinade.