Pre-heat the smoker box to around 250-275 degrees Fahrenheit. Add your favorite smoking wood chips to the smoker.

You want to aim to keep the smoker stable at this temperature for the full cook time, so keep an eye on the thermometer.

While the smoker box is heating up, prepare the dry seasoning spice mixture for the wings. Completely coat each wing with a liberal amount of seasoning.

If using a wet marinade, prepare and soak the wing portions a few hours ahead of cooking.

Spread the seasoned wings straight out along the smoker rack, leaving enough space for the smoke to permeate around each wing.

Once the turkey wings are in the smoker, cook until the internal temperature reaches 165-170F. This should take around 2 hours of smoke time.

When the meat is tender, but not quite falling off the bone, and has absorbed all the wonderful smoky flavor of the chips, remove it from the smoker. The skin should be rendered and crispy brown.

Coat with an extra layer of BBQ sauce and let rest.