Optional: ½ tsp honey or hot sauce for a sweet/spicy twist
Instructions
Season the Wings
Pat the chicken wings completely dry with paper towels. Add them to a large mixing bowl and lightly coat with olive oil. Season with kosher salt, garlic powder, onion powder, smoked paprika, lemon pepper seasoning, and black pepper. Toss until evenly coated.
Smoke the Wings
Preheat the smoker or grill to 400°F for indirect cooking. Add hickory for smoke. Smoke the wings for approximately 45-55 minutes, flipping halfway through. Check if wings have hit 185-195°F internal temperature to confirm doneness.
Make the Garlic Lemon Pepper Butter
Melt the butter and gently cook the garlic until fragrant. Add fresh lemon juice, lemon zest, cracked black pepper, and salt. Keep the sauce warm while the wings finish.
Sauce and Finish
Toss the finished wings in the warm garlic lemon pepper butter.
Video
Notes
Pat the chicken wings thoroughly dry before seasoning to help the skin crisp.
Space out the chicken wings on the wire rack and leave enough space between each wing. Overcrowding can cause the wings to steam and they won't develop the crispy skin.
Sauce chicken wings only after they have cooked. Time the sauce to ensure it gets ready close to the time when the wings are done.