Heat the oil over medium heat. Add the onions and cook for 9 minutes. Toss the onions. Add the garlic and cook for 2 minutes. Add the stock and 1 tablespoon salt. Stir until the salt dissolves.

Add 4 rosemary sprigs and cook for 2 minutes. Remove from the heat and add 6 ice cubes to cool down.

Add the chicken wings to a large zip top bag. Once the marinade is cool, pour it into the bag. Remove as much air as possible and seal. Refrigerate overnight.

Prepare a smoker with soaked oak wood chips and heat to 300 degrees F. Alternatively, prepare a charcoal grill for smoking and heat it to medium-low heat (300 degrees F).

Transfer the chicken wings from the marinade to a baking sheet. Season the chicken with the remaining 2 tablespoons kosher salt and black pepper. Halve the onion, peel, and cut into ¼-inch slices. Place the onion slices in an aluminum foil packet. Drizzle the oil over the onions. Bring the sides of the foil packet up and crimp to close.

Place the chicken wings in the smoker or grill. Add the remaining 6 rosemary sprigs on top of the chicken. Add the onion packet to the smoker or grill.

Smoke the chicken wings for 30 minutes and then flip over. Cook another 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.

If the onions have not caramelized, leave them on the grill another 10 to 15 minutes or until golden brown.  To serve, place the chicken wings on a serving platter. Top the wings with the caramelized onions. Serve warm.

Recipe by Whitney Miller on behalf of  the Vidalia^® Onion Committee