I like to buy fresh chicken wings and break them down into the drumettes and wingettes. To do this you need to get a sharp knife and cut the wing at each joint. Then you will have the wingette, the drumette and the wing tip. I just throw the wingtip away. You can use it for making broth if you like.

Then I add the dry seasoning to a 1 gallon zip top bag along with 2 tbs of vegetable oil. Then add the wings and shake around. You want the wings to get fully coated and delicious. Refrigerate for at least 30 minutes or up to a day.

Start your smoker and bring to 250 degrees Fahrenheit.

Add the wings and cook for 2 hours or until the wings have an internal temperature of around 190 degrees.

Place your favorite sauce in a large container that has a lid. Our new favorite go to sauce. It has a medium spice and a great well rounded flavor. It is made by Stubbs out of Texas. It is called Texas Sriracha. It is awesome. I would totally recommend picking some up. It is great on brats, burgers and mac and cheese too.

Remove the wings from the smoker and place into the sauce. Cover and shake it up.

Remove the wings and serve.