These are a light, crispy take on chicken wings from chef Doug Psaltis of Chicago's Bub City. They have an herbaceous, garlicky flavor, and the fresh lemon juice adds an awesome acidity.
Separate the wings with a sharp knife between the joints. Use only the drumette and the flat, discard tip or save for stock. Mix the fresh rosemary with minced garlic, black pepper, and kosher salt. Toss the wings with the garlic mix in a large bowl and refrigerate.
Meanwhile, soak 2 cups of hickory smoked wood chips in apple juice for 25 minutes. Light a charcoal grill to medium heat, about 225-250 degrees, and pile coals on one side. Once the grill is hot and smoking, place the soaked wood chips onto the coals. Let the chips sit and heat up for 5 minutes. Arrange the chicken wings on the half of grill without coals. Cover grill and let smoke for about 25 minutes with the cover on. Turn the wings over and let smoke for another 15 minutes. Remove from grill, squeeze with fresh lemon, and enjoy.