Homey Mustard Marinated Chicken

Season the wings: Toss the wings with the kosher salt. (If you have time, dry brine the wings: add 1 tablespoon of baking powder to the salt, and toss to coat the wings. Spread the wings out on a sheet pan with a rack over it, and refrigerate, uncovered, for 8 to 24 hours.

Set the grill for indirect medium-high heat, about 400°F, then add the smoking wood. On my Weber Summit, I preheat the grill with all burners on high for 10 minutes.

Brush the grill grates clean, and turn off all the burners except for burners 1 and 6, turn the smoker burner to high and add the wood chips. (No smoker burner? Wrap the wood chips in an envelope of aluminum foil, poke a few holes in the foil, and set the chips on the burner cover over a lit burner.)

Cook the wings over indirect medium-high for 45 minutes: Set the wings on the indirect heat part of the grill grate.

Grill the wings over indirect heat until browned and crispy, about 45 minutes. While the wings are cooking, whisk the honey mustard sauce ingredients in a large bowl.

Toss the wings with the honey mustard sauce: When the wings are done, put them in the bowl with the honey mustard sauce and toss to coat. Let the wings sit in the sauce for five minutes, tossing occasionally, to let the sauce soak into the wings. Serve immediately.