Pat the chicken wings dry with paper towels and put them in a gallon size plastic bag.

Add remaining ingredients to a saucepan and bring just to a boil and simmer for 1 minute.

Add 1/2 cup of this mixture to the bag with the chicken wings and massage the bag until evenly combined.

Marinate in the fridge one hour or over night. Store remaining sauce in a covered container in the fridge.

Smoker: Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the sauce during the last half hour.

Oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the sauce during the last half hour.

Griddle: Preheat your griddle to medium/ medium high heat for a few minutes and add some cooking oil. Add the wings and cook 2 to 3 minutes per side. Lower the heat to medium low and cover the wings with a 9×13 foil pan or large melting dome. Cook 12 to 15 minutes, flipping halfway through. Brush with sauce during last few minutes.

Toss with the remaining sauce and serve with ranch dressing for dipping if desired.