Step 1

In a mixing bowl, combine mayo, sweet chili sauce, hot sauce, minced garlic, red pepper flakes, lemon zest, lemon juice, and honey.

Step 2

Whisk the ingredients together until smooth and set aside.

Step 3

Pat the chicken wings dry using paper towels.

Step 4

Apply a thin layer of mustard over each wing to act as a binder.

Step 5

In a separate bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder.

Step 6

Generously season the wings with the spice mixture.

Step 7

Allow the wings to marinate for 15-20 minutes.

Step 8

Preheat the smoker to 250 degrees F.

Step 9

Add the hickory wood chunks to the smoker.

Step 10

Place the wings in the smoker and let them smoke for 60-90 minutes or until they reach an internal temperature of 165 degrees F.

Step 11

Once smoked, transfer the wings to a baking sheet.

Step 12

In a skillet, pour canola oil to a depth of at least 2 inches and heat it to 350 degrees F.

Step 13

Carefully add the smoked wings to the hot oil, frying them for 60-90 seconds on each side until golden brown.

Step 14

Remove the wings from the skillet and drain any excess oil on paper towels.

Step 15

In a large mixing bowl or saucepan, add the wings.

Step 16

Pour the prepared Bang Bang Sauce over the wings, tossing them gently to ensure they're well-coated.

Step 17

Transfer the sauced wings to a serving plate.

Step 18

Garnish with freshly chopped chives and serve hot.