Start by rinsing the chicken wings under cold water. Pat them dry with paper towels. You want those wings as dry as possible for a good rubdown.

In a large bowl, drizzle the olive oil over the wings. Sprinkle the lemon pepper seasoning and salt all over the wings. Use your hands to rub the seasonings into the chicken, ensuring each wing is evenly coated. Imagine you're giving these wings a spa day with a tasty massage!

Zest one lemon and set the zest aside. Cut both lemons in half and juice them. We'll need the juice for later. Don't let that fresh lemony goodness go to waste!

Prepare your smoker and bring it to a temperature of 225-250°F. Add the wood chips (hickory or applewood) for that smoky flavor. Let the smoker preheat for about 15-20 minutes.

While the smoker is heating up, make sure the grill grates are clean. You don't want any remnants of your last BBQ interfering with these lemony wings.

Arrange the seasoned wings on the grill grates. Make sure there's some space between each wing to allow for even smoking. Close the smoker's lid, and let the magic happen.

After about 2-2.5 hours, your chicken wings should reach an internal temperature of 165°F. At this point, it's time to add a zesty finish. Squeeze the fresh lemon juice all over the wings and sprinkle the lemon zest you prepared earlier. This step is like giving your wings a flavor explosion in your mouth!

To achieve that crispy skin, either crank up the heat on your smoker to 350-375°F or transfer the wings to a hot grill. Place the wings directly over the flames and grill for about 3-5 minutes on each side. This step is like giving your wings a golden, crunchy tan!

Remove the wings from the grill or smoker and let them rest for a few minutes. Then, serve them hot with your choice of dipping sauce, such as ranch or blue cheese.