Rub your chicken with spice and allow it to sit while you do the rest of the prep work for the smoker.
Pull your water bin, chip holder, and racks out of your smoker and cap off the exhaust pipe.
Fire the smoker up to start raising the temperature.
Fill the water dish with water and the chip holder with the smoker chips of your choice.
Now I like to use pucks in my smoke hollow vertical smoker! I also recommend having a good meat thermometer and oven gloves.
Once your smoker gets hot, put in the chips so they can start to smoke.
While waiting for a good smoke, spray down the racks to your smoker.
Spread your chicken wings onto your rack.
Once you have a good smoke going, slide your wings in, close the smoker uptight, and open up the smoke stack!
I keep my smoker between 200 and 250 degrees. I prefer to smoke on a low heat you can smoker at a higher heat which will give a crispier skin for your wings.
I set a timer to check it every half hour.
Remove once wings are at 165 degrees or more. Mine took about 2.5 hours.
Even though they are unique without sauce, we are a sauce family!! Place your hot wings in a large mixing bowl.
Once you have your wings coated, plate and serve them. We love our wings with ranch, carrots, and celery!