The secret here is the sauce: we blend the Peach Habanero and Sticky Fingers Original 50/50. The Original's sweet-and-smoky molasses backbone rounds off the habanero's edge, so you get bright peach flavor up front and a slow, mellow warmth on the back end — sweet heat that pleases the whole table instead of scaring off half of it.
This is a low-and-slow-then-crisp cook that rewards patience. You'll build a solid bark with the rub, render the wings well past "done" so they turn out fork-tender, then lacquer them in the warm blended sauce until they're glossy and sticky, with just enough smoke to remind everyone these came off your pit.
Fire up and set your zone. Preheat your grill or smoker to 325°F and set it up for two-zone or indirect cooking, with coals or burners on one side and an empty safe zone on the other. On a smoker, add a chunk of fruit wood like apple, cherry, or peach to echo the sauce. Scrape the grates clean while it comes to temp.
Dry and oil the wings. Pat the wings bone-dry with paper towels, because dry skin is the whole secret to bite-through crispiness. Toss in the Graza Sizzle EVOO just until lightly coated. It's built for high-heat cooking, so it holds up on the grill and adds a subtle richness to the skin.
Season heavy, then let it set. Dust the wings generously on all sides with Bless Yer Heart BBQ Rub, working it into every nook. Don't be shy, since wings can take a heavy hand. Let them rest 5 to 10 minutes so the rub tacks up and bonds to the skin.
Mix your sauce. Stir together equal parts Peach Habanero and Sticky Fingers Original, about 1 cup of each, in a saucepan or foil pan. You'll warm this on the grill later so it flows and clings.
Cook low and steady, indirect. Lay the wings on the cooler zone, not directly over the fire. Cook about 20 minutes a side, flipping once, keeping the lid closed to hold your smoke and temperature. You're rendering fat and building bark here, not racing to the finish.
Crank it up to crisp. Bump the pit to 350°F, or slide the wings over the hot zone, to tighten and crisp the skin. Watch for flare-ups from rendering fat. If flames jump, move the wings back to the safe zone for a minute.
Cook to temp, not to the clock. Pull when the wings hit an internal 195 to 200°F in the meatiest part. Yes, that's well past "done," but for wings, that extra render is exactly what you want. A quick-read thermometer takes the guesswork out.
Sauce hot, toss fast. Warm the blended sauce on the grill until it flows and clings. Drop the hot wings in a big bowl, pour the warm sauce over, and toss to coat every one. For a lacquered finish, return the sauced wings to the grill for 2 to 3 minutes to let the sugars set into a sticky glaze, and watch them close, because sugar burns quick.
Serve immediately. Hit them with a final sprinkle of rub, a pinch of flaky salt, or some sliced green onion, and get them out while they're hot and sticky.
Recipe Note
Pro Tip: Wings are best cooked past 190°F. Unlike a chicken breast, wings are full of connective tissue and fat, and that extra rendering breaks it down and makes them incredibly tender instead of dry.
