Preheat a smoker or grill according to the manufacturer's directions to 225 to 250 degrees F. (Our preferred wood for smoking is hickory, but you can use whatever wood or wood chips you prefer. If you are using a grill, be sure to move the hot coals to one side before you begin smoking. The wings should not be directly over the heat.)
Place the wings and drumsticks in a large mixing bowl and sprinkle with the dry rub. Use gloved hands to toss the wings, making sure the rub evenly coats the outside of the wings.
Place the wings on the smoker 1/2-inch apart. (This allows airflow between the wings and allows the smoke to envelop them. If they are touching, you will get what we call a "bald spot" where the smoke can't get to the meat.) Close the cooker and allow to smoke for 1 hour 30 minutes.
Flip the wings over and smoke until an instant-read thermometer inserted in the meatiest parts registers 165 degrees F, 1 hour to 1 hour 30 minutes.
If you like your wings dry, they are ready to eat. To make fried wings, see below. If you like them saucy, put half of the wings in a medium mixing bowl and add 3/4 barbecue sauce or wing sauce. Repeat with the remaining wings and remaining sauce. (If you like the wings really wet, add more sauce to your liking!)
Place wings on a plate or platter and serve.
If you are cooking ahead of time, put the smoked wings in an airtight, 1-gallon plastic bag. Seal and place in the fridge. They can sit up to 4 days in the refrigerator.
To make fried wings: Bring wings to room temperature an hour before serving. Meanwhile, heat the oil over medium heat in a medium heavy-bottomed pot until it comes to 350 degrees F. Line a plate with a paper towel.
Add the wings to the oil in batches and fry until crispy and heated through, 3 minutes. Place wings on lined plate to drain for a minute or two. Then follow the saucing step above or use additional dry rub to taste and toss to coat.
Whisk the paprika, salt, chili powder, granulated garlic, granulated onion and pepper together in a bowl until well blended.
If you like it really spicy, add the chipotle powder or cayenne pepper. (The chipotle powder will give you a bit more smokiness and a warm heat and the cayenne will give more of a straight, spicy burn.)
This recipe will make a good enough amount for several BBQ sessions. Keep covered and in a dark place for best results. After 3 months, make a new batch.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fox Bros. Bar-B-Q, Atlanta, GA