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Thaw 2 (4 lb) bags of party wings in the fridge.
Mix the hot sauce, Killer Hogs Hot Rub, Worcestershire sauce, and olive oil.
Pour the marinade over the thawed wings, ensuring all wings are coated evenly.
Refrigerate for at least 2 hours (overnight for best flavor).
Remove wings from the marinade and allow them to drip dry on a rack.
Season both sides of the wings with Killer Hogs AP Seasoning and Killer Hogs Hot Rub.
Preheat your smoker to 275°F using hickory wood for a light smoke.
Once the smoker reaches the desired temperature, place the wings directly on the cooking grate.
Smoke the wings for 20-30 minutes, then flip them over and continue cooking until the internal temperature reaches 195-200°F.
While the wings cook, place a small pan on the smoker. Add 1 stick of butter, 1 heaping tablespoon of Killer Hogs Hot Rub, and 1 shot of whiskey to the pan.
Let the sauce simmer for 15-20 minutes until the butter melts and the alcohol cooks off.
Stir in the BBQ sauce and hot sauce, then keep the sauce warm while the wings finish smoking.
Once the wings have reached an internal temperature of 195-200°F, remove them from the smoker. Toss the wings in the warm wing sauce until fully coated, then serve hot.