Smoked Chicken Wings

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  Chicken Wingettes Or Drumettes(1814g)
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  Baking powder(30g)
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  2 teaspoons kosher salt
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  Garlic powder(5g)
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  Onion powder(5g)
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  Chili powder(5g)
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  1 teaspoon ground black pepper
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  Cayenne Pepper, Ground(1g)
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  BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

Instructions

1. 1If the wings are not yet split into flats and drumettes, split them: cut off the wing tip by wiggling your knife edge at the joint "soft spot," then press down firmly. Split the wing at the "elbow" joint, cutting through the skin to separate the small drumette from the flat portion of the wing—apply extra pressure or tap the knife firmly if needed.
2. 2Place the chicken wings in a ziptop bag and sprinkle with the baking powder. In a small bowl, stir together the garlic powder, onion powder, chili powder, and cayenne pepper. Sprinkle the spice mixture over the wings, seal the bag, and toss to coat evenly.
3. 3Prepare your smoker for indirect heat at 250°F using lump charcoal and apple wood chunks. Place the wings directly on the grill grates in the indirect zone, close the lid, and smoke for 30 minutes until the skin begins to render and lighten in color.
4. 4While the wings smoke, preheat your gas grill or the hot zone of your smoker to 425°F during the final 5 minutes of smoking.
5. 5Transfer the wings to the direct heat zone at 425°F. Cook for 3–5 minutes, flipping as needed, until the skin is crispy and golden brown and the internal temperature reaches 175°F.
6. 6Remove the wings from the grill and let rest for 5 minutes.
7. 7Divide the wings evenly into 4 airtight containers while still warm. Toss with warmed BBQ sauce if desired, or serve plain.