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Slather your chicken wings in yellow mustard. Season the chicken thoroughly with SPG rub. Set chicken aside until ready to use.
Preheat your smoker to 250F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.
Add your chicken wings to the smoker and cook for about 1.5-2 hours or until 165F internal.
As the wings are close to done, preheat a grill, fire pit or stovetop for direct cooking. Add a dutch oven to it and add your frying oil (leaving at least 2-3” of space from the oil and the top of the skillet). Heat up the frying oil for 325-350F.
Once the wings are done, pull them off and let them rest for 2-3 minutes. Carefully add wings to frying oil and cook for 2 minutes. Flip and stir occasionally.
As wings are frying, gently heat up the glaze in a skillet until it begins to simmer. Once simmering, pull off and let cool.
Pull wings out of frying oil, pat dry with a paper towel and add to a tossing bowl. Cover the wings in the glaze and toss thoroughly. Serve, garnish with scallions, sesame seeds and enjoy!