These are a light, crispy take on chicken wings. They have an herbaceous, garlicky flavor, and the fresh lemon juice adds an awesome acidity.


  • 12 Chicken Wings
  • 4 Cloves Minced Garlic
  • 4 Tablespoon Fresh Rosemary, Chopped
  • 1 Tablespoon Ground Black Pepper
  • 1 Tablespoon Kosher Salt
  • 1½ Cup Apple Juice
  • 1 Cup Hickory Smoked Wood Chips
  • 1 Fresh Lemon


Step 1:

Separate wings with a sharp knife between the joints. Use only the drumette and the flat, discard tip or save for stock.

Step 2:

Mix fresh rosemary with minced garlic, black pepper, and kosher salt.

Step 3:

Toss wings with garlic mix in a large bowl and refrigerate.

Step 4:

Meanwhile, soak two cups of hickory smoked wood chips in apple juice for 25 minutes.

Step 5:

Light charcoal grill to medium heat (about 225-250 degrees) and pile coals on one side.

Step 6:

Once grill is hot and smoking, place soaked wood chips onto the coals. Let the chips sit and heat up for five minutes.

Step 7:

Arrange the chicken wings on the half of grill without coals.

Step 8:

Cover grill and let smoke for about 25 minutes with the cover on.

Step 9:

Turn the wings over and let smoke for another 15 minutes.

Step 10:

Remove from grill, squeeze with fresh lemon, and enjoy.