Rinse chicken wings and pat dry with paper towel thoroughly.
In a bowl mix together all the dry rub ingredients.
Place two or three wings at a time in a large bowl, sprinkle on the dry rub and toss & coat with the dry rub liberally.
Place well-coated wings on a foil-lined baking sheet on top of a wire rack. Make sure to have a nice spacing between each wing. Once all wings are well-coated cover and place in the fridge for at least 8 hours. (This is not essential but helps make the wings burst with flavour and deliciously crispy.
Once your chicken is ready for smoking. Prepare your smoker as per your manufacturer's instructions. I like to use pecan or this recipe, it's a nice mild wood that doesn't overpower the star of this dish which is the dry rub. Preheat your grill to medium heat.
Once the smoker has come to temperature, give your rested wings one last generous coating of the dry rub and pop in the smoker.
Smoke for 30 minutes, then increase the temperature to 350°F, smoking for an additional 45 minutes.
At this stage get out your meat thermometer and check the internal temperature of the wings. Without touching the bone you want the centre temperature to be at 165°F. If they are not yet to temperature placed back in and check again after 5 - 10 minutes.
Once at temperature take wings out of the smoker and transfer to a large bowl and toss through a generous amount of the hot sauce. You want these wings to be dripping with this deliciously spicy sauce.