In a mixing bowl, combine mayo, sweet chili sauce, hot sauce, minced garlic, red pepper flakes, lemon zest, lemon juice, and honey.

Whisk the ingredients together until smooth and set aside.

Pat the chicken wings dry using paper towels.

Apply a thin layer of mustard over each wing to act as a binder.

In a separate bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder.

Generously season the wings with the spice mixture.

Allow the wings to marinate for 15-20 minutes.

Preheat the smoker to 250 degrees F.

Add the hickory wood chunks to the smoker.

Place the wings in the smoker and let them smoke for 60-90 minutes or until they reach an internal temperature of 165 degrees F.

Once smoked, transfer the wings to a baking sheet.

In a skillet, pour canola oil to a depth of at least 2 inches and heat it to 350 degrees F.

Carefully add the smoked wings to the hot oil, frying them for 60-90 seconds on each side until golden brown.

Remove the wings from the skillet and drain any excess oil on paper towels.

In a large mixing bowl or saucepan, add the wings.

Pour the prepared Bang Bang Sauce over the wings, tossing them gently to ensure they're well-coated.

Transfer the sauced wings to a serving plate.

Garnish with freshly chopped chives and serve hot.