Court here's my technique: cut off tips then cut wings at joint. Season them up and let them marinate in the fridge for a few hours. Smoke with hickory for about 1 hour 15 minutes. Mix a bottle of your favorite wing sauce and a bottle of honey and heat thoroughly. Toss the wings with the sauce, put them in an aluminum pan then back in the smoker for an hour. Remove wings from the aluminum pan and grill for 3 minutes, flip and grill another 3 minutes to crisp up the skin. Then eat em all.
