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You do not have to soak your wood chips to make chicken wings. But if you would like a less smoky flavor place approximately 3 cups of wood chips in a large bowl and cover with water. Let sit for at least one hour prior to smoking your wings.
Rinse wings with water and pat dry with paper towels to remove excess liquid, let air dry for at least 10 minutes.
Place wings in a large bowl and rub olive oil evenly into each piece.
In a small bowl combine the remaining ingredients.
Sprinkle half of the season mix onto the chicken wings. Flip wings and sprinkle remaining half onto wings.
Let the dry rub sit on the wings for at least 30 minutes.
Preheat smoker to 250°F.
Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source.
Add wood chips to the box/tray on your smoker.
Smoke wings maintaining a 250°F temperature for 45-60 minutes.
Flip wings and add more chips if desired. Smoke an additional 30 minutes.
Check internal temperature of wings. Once they reach 155°F increase temperature to 375°F and crisp the outer edge for approximately 20-30 minutes. If desired, brush barbecue sauce on each side of the wings before increasing the temperature.
Remove from heat and cover until served.