Cut off the wing tips and separate the wingettes and the drumettes. Pat the chicken wings dry.
Season the wings using your preferred dry seasoning. You can rub them on the meat or simply toss it around leave it for about an hour to brine itself. Keep them in the fridge to chill.
When ready to smoke, place the wings in a chicken wing rack or directly on the grill. Place the meats inside the smoker and close the lid to start the cooking process.
Once it reaches the target temperature (It should be done once the internal temperature is about 160℉/71℃. However, my target temperature is at 175℉/80℃.), take the wings out of the smoker and rest them for about ten minutes. Serve it with your favorite dip like this BBQ Sauce here or this Mustard BBQ Sauce.