1. Pat that bird dry.
Seriously. Get every wing nice and dry with paper towels—it’s the key to crispy skin.
2. Shake & Bake (kind of).
Toss wings in a zip-top bag with baking powder and salt. Shake it like you’re making maracas.
3. Smoke 'em slow.
Fire up your smoker to 250°F with your wood of choice (we like peach or hickory). Spread wings on the grates and smoke for 30 minutes with the lid shut.
4. Bring the heat.
Crank the smoker up to 425°F. Continue cooking until wings reach 175°F internal temp—flip ‘em as needed for that golden glory.
5. Sauce time, baby.
While wings finish, melt Volcanic Sunset, peach preserves, hot sauce, and butter in a cast iron pan right in the smoker. No cast iron? Simmer gently on the stovetop. Stir until silky.
6. Toss & devour.
Remove wings, drench 'em in sauce, and brace yourself. They're sweet, they're spicy, and they're dangerously addictive.
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