I usually don't fry mine. I smoke them at a low temp the turn up the heat to crisp the skin. You could add the bbq sauce when they are being crisped. Saves me a step and some cleanup.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.
Saddles BBQ Bistro