You can smoke whole chicken wings or wings broken down into flats and drumettes. If using frozen wings, make sure they are fully thawed first.
Dry wings with a paper towel and place them into a mixing bowl. Add seasoning and toss until all the wings are covered in seasoning.
Start the smoker and heat it to 225°.
Place wings on the grate 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°.)
How To Crisp Smoked Wings:
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.
In The Fryer – You can also crisp up smoked wings in a fryer. Add oil to the fryer and preheat it to 350°. (You can also use a Dutch oven and pour 2 inches of oil into it.) Add smoked wings into hot oil and let them fry for 1-2 minutes. (If reheating cold chicken wing in a fryer, it will take 3-5 minutes.)
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.