Get your Oakford ready to go by preheating it to 250°F.

Pop your chicken wings into the Oakford and let them smoke for 2-3 hours, or until they reach an internal temperature of 165°F. Mesquite pellets are a great flavor option.

Preheat the oven to 325 degrees F (165 degrees C).

Cut about 1/2-inch off top of garlic head. Trim root, so garlic sits flat. Remove outer layers of papery skin, leaving enough so cloves remain intact.

Place garlic into a small baking dish, drizzle olive oil on top, and cover with a lid or aluminum foil.

Roast garlic in the preheated oven until cloves are soft and fragrant, about 1 hour.

Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer.

Squeeze sides of garlic until pasty roasted garlic emerges.Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve remaining roasted garlic for another use.

Stir lemon juice, onion, Pendleton Whisky, pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like, 40 to 50 minutes.

Once the chicken wings are done, remove them from your Oakford and place them in a large mixing bowl. Pour ¼-½ cup of the Pendleton Whisky Sauce over the wings and toss them to coat evenly. Reserve the remaining sauce for dippin’.

Now, go get smokin'!