Prepare offset smoker for indirect cooking at 275 degrees F (135 degrees C) using Post Oak for fuel.
Season the Chicken Wing (4 pound) with a good coat of Meat Church Holy Gospel BBQ Rub (1/2 cup).
Place wings on smoker and cook for 1 hour or until internal temperature reaches 175 degrees F (80 degrees C) on an instant-read thermometer.
While the wings are cooking preheat Peanut Oil (to taste) in a pot or deep fryer to 350 degrees F (176 degrees C).
Remove wings from the smoker and fry in batches to crisp the outside, about 2 minutes per batch.
Season the wings with a final dusting of the rub and serve.