Pat the 8 wings dry with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard wing tips or reserve for stock.

Season

Place wings in a bowl. Sprinkle kosher salt, black pepper, and (optional) baking powder over wings. Toss to coat evenly. Chill uncovered in refrigerator for 30 minutes to 2 hours to dry the skin (helps crisping).

House Dry Rub

Combine smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, dry mustard and cayenne in a small bowl. Mix thoroughly. After smoking (see next section), toss smoked wings with the dry rub so the sugar and spices coat the skin evenly; do this while wings are warm so rub adheres.

Smoking

Prepare smoker or grill for indirect low heat at 225°F (107°C). Drain soaked wood chips and add to smoker box or foil pouch. Add 1 cup water to smoker pan to maintain humidity. Place wings on the rack in a single layer and smoke for 45 minutes to 1 hour, until internal temperature reads about 155–160°F (68–71°C) and they have a light smoked color. Remove from smoker and immediately apply house dry rub, tossing to coat.

Frying

Heat neutral oil in a heavy pot or deep fryer to 375°F (190°C). Pat the rubbed wings dry briefly (excess surface moisture will cause splatter). Working in a single layer, fry wings 3–4 minutes until skin is golden and very crisp and internal temperature reaches 175°F (79°C). Do not overcrowd; fry in batches if necessary. Use a slotted spoon to transfer wings to a wire rack set over a baking sheet to drain for 2 minutes. Keep warm in a 200°F (95°C) oven if needed while frying remaining wings.

Peach Habanero Hot Sauce (side)

In a small sauté pan, add 1 tsp neutral oil over medium heat. Add cubed peaches and sauté 2–3 minutes until they soften and begin to brown. Add seeded habanero (start with half if you want less heat), apple cider vinegar, honey and 2 tbsp water. Simmer 3–4 minutes to meld flavors. Remove from heat and let cool slightly. Transfer mixture to a blender or use an immersion blender and puree until smooth. Add lime juice and salt to taste; thin with additional water 1 tsp at a time if needed to reach a dipping consistency. Chill until serving.

Dipping Sauces (choose one)

Sriracha Bleu Cheese

In a small bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1/4 cup crumbled bleu cheese and 1 tsp Sriracha. Gently fold together so curds remain slightly chunky. Adjust Sriracha to taste. Chill for at least 10 minutes to let flavors marry.

Parmesan Ranch

In a bowl, whisk together 1/4 cup mayonnaise, 2 tbsp buttermilk (or milk), 2 tbsp grated Parmesan, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Adjust thickness with additional buttermilk if needed. Refrigerate at least 10 minutes before serving.

Assembly & Service

Arrange 8 smoked-and-fried wings on a platter or board. Serve with a ramekin of peach habanero hot sauce and a ramekin of the chosen dipping sauce (Sriracha bleu cheese or Parmesan ranch). Garnish with lemon or lime wedges if desired. Provide napkins and a small bowl for bones.