Set the EGG for indirect cooking at 225°F/107°C. Rub 3 dozen wings liberally with BBQ Rub seasoning. Smoke for 1½ to 2 hours or until the internal temperature reaches 165°F/74°C or higher.

Remove wings from heat and toss with half of the Moonshine White Sauce set aside and bring the EGG up to 425°F/218°C degrees. Put wings back on the EGG for 8 minutes then flip and cook for another 8 mins on other side. Toss with remaining Moonshine White Sauce. Serve immediately with Ranch Pickles.