1 Tbsp. baking powder
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. dried thyme
¼ tsp. dried oregano
½ tsp. cumin
½ tsp. kosher salt
½ tsp. black pepper, freshly ground
1/8 tsp. cayenne pepper
3 lb chicken wings, cut into drumettes and flats
¼ c. butter
¼ c. hot sauce, Louisiana Style
1 Tbsp. Worcestershire sauce
Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne.
Rinse chicken wings and pat dry with paper towels. Place wings in a large bowl and sprinkle on rub, tossing to coat evenly. Set a wire rack inside an aluminum foil lined baking sheet. Arrange wings in a single layer leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
When ready to cook, start smoker or charcoal grill with lid open until fire is established (4-5 minutes). Preheat with lid closed, 10 to 15 minutes. Smoke wings for 30 minutes or grill directly on grilling surface. After 30 minutes, increase temperature to 350 degrees F and roast for 45 to 50 minutes. If grilling, remove from grill once cooked through. Transfer wings to a large bowl. Add sauce and toss to coat wings thoroughly. Transfer to a platter and serve immediately with carrot sticks, celery sticks, blue cheese, ranch, or other desired dipping sauces. Enjoy!