Take the wings out of the package and dry them with a paper towel.
Place them into a mixing bowl. Toss the wings with a couple of tablespoons of oil and add seasoning. Toss until all the wings are covered in seasoning.
Smoke the wings:
Start the smoker and heat it to 225°. Place wings on the mesh grill basket and onto the grill. Make sure to place the wings next to each other but not touching.
Close the lid and let them cook for 2-2 1/2 hours, depending on how large they are. Use an instant read thermometer to check the temperature. Insert it into the thickest part of the wings towards the center but not touching the bone. Wings are done when they reach 165°.
Crisp the wings (optional):
On The Grill – If you have the ability to use the grill right after smoking, set it on high and crisp up the wings just until crispy, flip and crisp the other side.
In The Oven – Turn on the broiler on high and set the rack in the middle. Place smoked wings on a large baking sheet in one even layer and place it under the broiler. Keep an eye on it because the skin will get crispy pretty quick.
Glaze:
Combine all the ingredients for the glaze in the sauce pot and whisk well. Bring it to a simmer and lower the heat to medium-low.
Simmer, stirring often, for about 15 minutes, or until the liquid is reduced by about half and thickened more like a glaze. Take off heat.
Place smoked wings into a large mixing bowl and toss them with the glaze.