Magically, brown sugar and barbecue spice melt together for a 2-ingredient sweet, sticky sauce that clings onto these chicken wings. So tasty, you may want to make a double batch!

Smoked Brown Sugar BBQ Wings 

Pat wings dry with paper towels. Place wings in a large resealable plastic bag. Drizzle oil over wings; seal bag. Turn bag to evenly coat wings with oil. Open bag; sprinkle with brown sugar rub. Seal bag; toss in bag until evenly coated. Refrigerate for 30 minutes.

Meanwhile, preheat pellet smoker according to manufacturer's directions to maintain a temperature of 225 degrees to 230 degrees. Use wood pellets and water pan as directed.

Place wings in a single layer ½ in. apart on rack in smoker. Close smoker; smoke for 1 hour 20 minutes to 2 hours or until instant-read thermometer inserted in thickest area of wing and not touching bone reaches 165 degrees. Remove and transfer wings to a large rimmed baking pan.

Increase smoker heat to maintain a temperature of 350 degrees. Meanwhile, brush chicken wings with ¼ cup barbecue sauce. Return wings to smoker. Smoke, uncovered, for 4 to 5 minutes or until wings reach 175 degrees and are lightly charred, turning frequently.

Transfer wings to a large bowl; cover with foil and let stand for 5 minutes. Pour remaining ¼ cup sauce over wings; toss to coat.
Note: This recipe was tested using a pellet smoker. Smoking times may vary depending on style and size of smoker.