Step 1

You do not have to soak your wood chips to make chicken wings. But if you would like a less smoky flavor place approximately 3 cups of wood chips in a large bowl and cover with water. Let sit for at least one hour prior to smoking your wings.

Step 2

Rinse wings with water and pat dry with paper towels to remove excess liquid, let air dry for at least 10 minutes.

Step 3

Place wings in a large bowl and rub olive oil evenly into each piece.

Step 4

In a small bowl combine the remaining ingredients.

Step 5

Sprinkle half of the season mix onto the chicken wings. Flip wings and sprinkle remaining half onto wings.

Step 6

Let the dry rub sit on the wings for at least 30 minutes.

Step 7

Preheat smoker to 250°F.

Step 8

Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source.

Step 9

Add wood chips to the box/tray on your smoker.

Step 10

Smoke wings maintaining a 250°F temperature for 45-60 minutes.

Step 11

Flip wings and add more chips if desired. Smoke an additional 30 minutes.

Step 12

Check internal temperature of wings. Once they reach 155°F increase temperature to 375°F and crisp the outer edge for approximately 20-30 minutes. If desired, brush barbecue sauce on each side of the wings before increasing the temperature.

Step 13

Remove from heat and cover until served.