This is a method for smoked goose wings where you can eat them right away. You can skip the simmering step and use these as a sort of ham hock, but then you will need to simmer them afterwards. Use any sauce or spice rub that makes you happy.
Simmer the goose wings in water or broth until tender. This should take between 2 and 3 hours. Don't boil the wings, just simmer them gently.
Set your smoker or barbecue to about 200F. Wood choice is up to you. Coat your wings - carefully, as they will be close to fall-apart tender - with the sauce or spice rub of your choice and smoke for 2 hours. Eat.
NOTE:Prep time reflects the simmering time. Cook time is the smoking.