Smoked Chicken Wings

Preheat the smoker to 250°. Add wood chips or pellets to the smoker according to the manufacturer’s directions.

In a large bowl, combine the baking powder, garlic powder, salt and pepper. Set aside.

Using a sharp knife, cut through the two wing joints. Discard the wing tips. Editor’s Tip: If you're having trouble figuring out where to cut, place your finger on the joint. Wiggle the wing pieces back and forth. Then, remove your finger and slice through the spot where you felt the two bones meet.

Place the wing pieces in the seasoning blend, and toss to coat. Let stand for 30 minutes. Editor's Tip: Pat the wings dry before tossing them in the seasoning blend. Dry skin crisps up much better than moist skin.

Place the wings on a greased smoke rack. Smoke the wings until tender and the juices run clear, 2 hours to 2 hours and 15 minutes. Editor's Tip: Make sure to leave some space in between the wings. If they're crowded together, the skin can become soggy. Plus, the smoke needs some space to circulate around the wings.

For extra-crispy wings, place the smoked wings on a rack set in a broiler pan. Broil 3 to 4 inches from the heat until crisp, two to three minutes. If desired, toss in sauce and serve with ranch dressing. Editor's Tip: The wings may be plenty crispy for your liking, so feel free to skip this broil step.