1/4 cup Cayenne Infused Olive Oil
1 tablespoon Habanero Honey Infused Balsamic Vinegar
2 teaspoons Pepe e Aglio Seasoning Blend
1 teaspoon Fleur de Sel
2 1/2-3lbs. chicken wings
Ranch or bleu cheese dressing for dipping
Additional hot sauce for drizzling
Celery and carrot sticks for dipping
Place Cayenne Infused Olive Oil, Habanero Honey Infused Balsamic Vinegar, Pepe e Aglio Seasoning, and Fleur de Sel in a large bowl and whisk to combine. Pat the chicken wings dry with paper towels and add to the bowl with the marinade. Toss to coat, transfer to a sealable container or zipper baggie, and refrigerate overnight.
Preheat your smoker to 225°F and add wood chips or pellets according to the manufacturer's instructions. While your smoker is preheating, remove the wings from the marinade, and set aside to rest on a wire rack-lined baking sheet, uncovered (and at room temperature) for 30 minutes. Once smoking, place the wings on the grates and smoke for 2 hours or until the internal temperature of the wings has reached 165°F. Remove from the smoker and serve with assorted dips, drizzles, and accoutrements.