Smoker Instructions:

1. Pat wings dry and place in a plastic bag or container. Add spices and oil to a small bowl and mix to combine. Add mixture to wings and mix well to make sure all the wings are coated. Refrigerate for 2-4 hours (minimum 1 hour if in a pinch).
2. Add wood chips to your smoker. Depending on your smoker, put it on smoke mode or set the temperature to 225-250°F and let it preheat. Smoke the wings for 2 to 2 and ½ hours, flipping about halfway through, or until chicken reaches an internal temperature of 165°F.
3. Let rest for 5 minutes and serve with your choice of veggies and dip.

Grilling Instructions:

1. Pat wings dry and place in a plastic bag or container. Add spices and oil to a small bowl and mix to combine. Add mixture to wings and mix well to make sure all the wings are coated. Refrigerate for 2-4 hours (minimum 1 hour in a pinch).
2. Set grill temperature to 225-250°F and let it preheat. Grill the wings for 2 to 2 and ½ hours, flipping about halfway through, or until chicken reaches an internal temperature for 165°F.
3. Let rest for 5 minutes and serve with your choice of veggies and dip.