If using any of the optional spices, coat the thawed chicken wings and place in a bowl in the fridge overnight.

Soak wood chips in water overnight.

About 3 1/2 to 4 1/2 hours before meal time, set the smoker to 225 F.

Place the chicken wings on the racks, leaving room for the smokey air to circulate.

Start the 4 hour timer.  It takes about 30-45 minutes for our smoker to reach temperature.

Add more wood chips at about 2 hours.

Check the temperature at 4 hours, meat should be about 165 F.

Remove wings from smoker and place on low broil setting in oven.  Work in batches and turn once at about 3-5 minutes or until skins are crispy.

Serve immediately.