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Pat your chicken wings dry with paper towels. Toss wings in olive oil, then season evenly with kosher salt, garlic powder, onion powder, smoked paprika, lemon pepper seasoning, and black pepper. Mix well to fully coat the wings.
Preheat your smoker or grill to 325°F using indirect heat. Add hickory wood chunks or chips to build that deep smoky flavor.
Place the seasoned wings on a wire rack or grill grates over indirect heat. Smoke for 45–55 minutes, flipping halfway through. Aim for an internal temperature of 175–185°F for crispy skin and juicy meat.
In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (1–2 minutes). Stir in lemon juice, lemon zest, cracked black pepper, and salt. For a flavor boost, you can add honey or hot sauce.
Once wings are done, remove from the grill and immediately toss in the garlic lemon pepper butter sauce. Optionally, place wings back on the grill for 2–3 minutes to caramelize the glaze.