Pat the chicken wings dry. Sprinkle with baking soda and Lane’s Honey BBQ seasoning, coating evenly on all sides. Let sit for 5–10 minutes while the smoker heats up.
Preheat your smoker to 150°C.
Place the wings on the grill indirectly (vortex method recommended:
coals in the centre, wings around the outside).
Smoke until the internal temp reaches 75°C—this typically takes 30–60 minutes depending on wing size.
Move the wings directly over the hot coals for 1–2 minutes, turning as needed to crisp the skin without burning.
Transfer the hot wings to a large bowl. Add Lane’s Pineapple Chipotle sauce and toss until glossy and fully coated.
Plate up and enjoy immediately while they’re sticky, smoky, and perfectly
crispy.
