• Preheat the smoker to 275°F.
• Separate the wings into drums, flats and tips. Discard the wing tips.
• Place drums and flats in a bowl. Pour in hot sauce and mix making sure they all have a light coating of the binder.
• Season the wings with the lemon pepper rub ensuring they are all evenly coated.
• Place the wings directly on the grates then close the lid and let them smoke for 30 minutes.
• While wings are smoking, roast a head of garlic for the wing sauce. Slice top off, pour 1 tsp of olice oil then cook for 30 minutes at 400°F.
• After 30 minutes of smoking, your wings should be developing a darker color. Flip them and let them smoke for another 30 minutes.
• After they have been smoking for 1 hour, cook them over direct heat for 5-10 minutes to help crisp up the skin.
• Once the internal temperature of the wings reaches around 185°F its time to pull them off.
• Place them in a bowl, pour in your sauce and give them a good toss to coat.
• Garnish with extra lemon zest and black pepper.

For the rub

• Place all the ingredients in a bowl and mix until well combined.

For the lemon pepper sauce

• Squeeze the garlic out of each clove, then add the rest of the ingredients to a pot and cook on low until the butter is fully melted.