COOK IT.
Get your Oakford ready to go by preheating it to 250°F.
Now, go get smokin'!
Pop your chicken wings into the Oakford and let them smoke for 2-3 hours, or until they reach an internal temperature of 165°F. Mesquite pellets are a great flavor option.
Preheat the oven to 325 degrees F (165 degrees C).
Cut about 1/2-inch off top of garlic head. Trim root, so garlic sits flat. Remove outer layers of papery skin, leaving enough so cloves remain intact.
Place garlic into a small baking dish, drizzle olive oil on top, and cover with a lid or aluminum foil.
Roast garlic in the preheated oven until cloves are soft and fragrant, about 1 hour.
Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer.
Squeeze sides of garlic until pasty roasted garlic emerges.Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve\r\nremaining roasted garlic for another use.
Stir lemon juice, onion, Pendleton Whisky, pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like, 40 to 50 minutes.