Light the grill

• Fill the charcoal basket with charcoal and light it.
• Bring the grill to a medium indirect heat of about 160 °C and add wood for smoke.

Season the wings

• Pat the wings dry and place them in a bowl.
• Coat with olive oil, then toss with the lemon pepper seasoning and salt until evenly covered.

Smoke the wings

• Arrange the wings on the indirect side of the grill, skin side up.
• Close the lid and smoke, turning once halfway, until the skin is golden and the juices run clear.

Crisp and serve

• Move the wings over direct heat for a few minutes per side to crisp the skin.
• Serve hot with lemon wedges.