Hickory: For generations, barbecue chefs have turned to hickory for a strong, smoky flavor for pork, beef and other proteins. This low-ash, high-BTU performing pellet will satisfy smoking enthusiasts looking for that traditional BBQ flavor.
Heat a smoker to 250°F.
Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
Wash the pieces well and pat them dry. Apply the rub liberally to each piece. Place the chicken pieces in an aluminum baking pan and place the pan in the smoker. Cook, uncovered, for 2 hours.
Remove the pan from the smoker, brush the chicken sauce over the wings, and return the pan to the smoker. Cook for 15 minutes. Remove.
Eat the hell out of ‘em.