In a bowl combine the pure maple syrup, dijon mustard, soy sauce, and crushed red pepper flakes if using. Whisk until evenly combined.

Place the chicken in a gallon size plastic bag. Add 4-5 Tbsps of the maple mustard sauce. Massage the bag until evenly mixed. Marinate at least 1 hour or overnight.

When ready to cook, remove the wings from the bag and sprinkle with kosher salt and pepper. Add more crushed red pepper flakes for spice if desired.

In the oven: Bake the wings on a baking sheet in a 425 degree oven for 20 minutes, flip them and cook 20 more minutes. Brush the wings with the maple mustard sauce, cook 5-8 minutes. Flip and brush them again, cook 5-8 more minutes.

In the smoker: Place the wings in a smoker at 250 degrees for 2 and a half hours, flipping halfway through. Brush wings with the remaining maple mustard sauce sauce during the last 20 minutes.

Use a thermometer to make sure the wings are at 170 degrees.

Serve with the remaining sauce on the side.