For the wings
15 chicken wings (approximately 2 pounds)
1/4 cup hot sauce
1/2 cup lemon juice
1/4 cup canola oil
2 tablespoons soy sauce
4 cloves garlic, crushed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the mop:
1/2 cup oil
1/2 cup hot sauce
1 1/2 cups hickory or oak wood chips soaked for 1 hour in water, then drained
Rinse the chicken wings and pat dry. Make the marinade:
Whisk together the hot sauce, lemon juice, oil, soy sauce, garlic, salt, and pepper in a large mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as long as overnight, turning the wings several times so that they marinate evenly.
Mix the ingredients for the mop sauce and set aside.
If using a gas grill, place all of the wood chips in a foil pan under the rack and run the grill on high until you see smoke, then reduce the heat to medium. by turning off the burner on one side. If using a charcoal grill, preheat the grill to medium, then toss all of the wood chips or chunks on the coals. Place a foil pan under the rack to catch drips.
Remove wings from marinade and discard the marinade. Oil the grill with an oil-dampened paper towel. Place the wings on the rack away from the heat, and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes. During the last 10 minutes, baste the wings with some of the mop sauce.
Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them.