Bold, smoky wings seasoned with heavy black pepper and grilled over mesquite wood chips.
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Pat the chicken wings completely dry with paper towels to ensure a crispy skin.
In a small bowl, combine the black pepper, kosher salt, smoked paprika, and garlic powder to create the dry rub.
Toss the wings in vegetable oil, then coat thoroughly with the dry rub, pressing the spices into the meat.
Prepare your grill for two-zone cooking (indirect heat) and add the soaked mesquite wood chips to the hot coals or smoker box.
Place the wings on the cool side of the grill, cover, and smoke at 275°F (135°C) for 45 minutes.
Whisk together the apple cider vinegar, Worcestershire sauce, and honey to create a thin mopping glaze.
Move the wings to the hot side of the grill and sear for 2-3 minutes per side while brushing with the glaze until charred and crispy.
Remove from heat and let rest for 5 minutes before serving to allow juices to redistribute.
