1/4 c. Cayenne Pressato Olive Oil
1 Tbsp. Habanero Honey Vinegar
2 tsp. Pepe & Aglio Seasoning Blend
1 tsp. salt
2 1/2 lbs. chicken wings
Ranch or Bleu Cheese Dressing for dipping
additional hot sauce for drizzling
celery and carrot sticks for dipping
Place Cayenne Pressato Olive Oil, Habanero Honey Vinegar, Pepe e Aglio and salt in a large bowl and whisk to combine. Pat the chicken wings dry with paper towels and add to the bowl with the marinade. Toss to coat, transfer to a seal-able container or zipper baggie and refrigerate overnight.
Preheat your smoker to 225 F and add wood chips or pellets. While your smoker is preheating, remove the wings from the marinade and set aside to rest on a wire rack lined baking sheet, uncovered for 30 minutes at room temperature. Once smoking place the wings on the grates and smoke for 2 hours until the internal temp of the wings has reached 165 F. Remove from the smoker and serve with assorted dips, drizzles and accoutrements.