Pat dry wings with paper towel. Toss wings in a bowl with salt and baking powder. This draws out moisture to make them crispy during cooking.

Before hitting the grill add a little bit of oil to the chicken so they stop from sticking to the grill. Or give the grill a quick spray with oil.

Using the 0-400 method, place the chicken wings on your cold grill then crank it up to 400F.

Let it smoke for 30 minutes, then flip the wings over. Let it cook for another 30 minutes until the internal meat temperature hits 165F.

I like to keep them on for a bit longer to about 185-195F. (Careful not to burn your wings if your smoker has hot spots).

Place them in a tray to sauce them. I’ve added half with bbq sauce + honey, and half with buffalo.

Return to smoke for another 10 minutes to heat up.

Serve with ranch and garnish with green onions.