Crispy Smoked Wings

Also works with: Apple, Cherry

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Pat wings very dry. Season with kosher salt, pepper, favorite seasoning, and a small amount of baking powder if desired for skin crisping. Smoke around 250°F for roughly 30 minutes to build smoke flavor. Raise cooker to about 425°F and finish until browned, crisp, and around 175°F. Warm sauce before tossing so cold sauce does not immediately soften the skin.

Kona Smoke Guide technique; external technique reference may be credited to Hey Grill Hey.