• Up to one day in advance, toss the wings with the baking powder and the salt. (A gallon bag works well for this, but so does a large bowl.)
• Heat your smoker to 250°F (121°C).
• Place the wings in the smoker so that they don’t overlap. Smoke them at 250°F (121°C) for 30 minutes. Use a timer like the Extra Big & Loud to time the cook.

During this time, you can prepare the sauce.

• If omitting the butter, simply combine the sauce ingredients in a bowl and whisk them together.
• If using the butter, warm the other ingredients gently in a pot over low heat, monitoring the temperature of the sauce with a Thermapen. When it reaches 110°F (43°C) pull it from heat and stir the cut-up butter into the sauce.

Finish the wings

• When the timer goes off, increase the heat of your smoker to 425°F (218°C).
• Insert the probes from a Smoke X2 into two large wings on opposite sides of the grill.
• Set the high-temp alarm to 175°F (79°C) and cook until the alarm sounds.
• When the high alarm sounds, verify the temp in several wings (or all of them!) using your Thermapen.
• Remove the wings from heat and toss with the sauce. (You won’t need all the sauce. Save it, refrigerated, for later.)
• Serve. You could also hit these with a showering of chopped cilantro and/or chopped peanuts and it would be amazing.