• Preheat the smoker to 120C/250F and load the smoker with hickory chips.
• Pat the chicken wings dry with a paper towel.
• Combine the brown sugar, smoked paprika, salt, garlic powder, onion powder, pepper, chili pepper, and cumin in a bowl. Coat the chicken wings with spices, drizzle them with olive oil, and let them rest for 30 minutes. The wings should look evenly coated with a visible layer of spice (no bare patches). Press the rub in with your hands rather than just sprinkling.
• Place the wings in the smoker and cook for around 90 minutes, or until they reach an internal temperature of 165F.
• Baste the wings with the barbecue sauce and cook for a further 5-10 minutes, until the skin becomes crispy. The skin should look deep brown and feel slightly tacky to the touch. The meat should pull cleanly away from the bone with gentle pressure. If it’s resisting, give it another 5 minutes.

Oven instructions

• Preheat the oven to 400°F and line a baking sheet with a wire rack. 
• Pat the chicken wings dry with a paper towel. 
• Combine the dry rub ingredients in a bowl, adding an extra 1/4 teaspoon of smoked paprika. Coat the wings with spices, drizzle with olive oil, and let rest for 30 minutes. 
• Place the wings on the wire rack in a single layer and bake for 40-45 minutes, flipping halfway through, until they reach an internal temperature of 165°F. 
• Baste with barbecue sauce and return to the oven for a final 5 to 10 minutes until sticky and caramelized. For extra crispiness, broil for the last 2 to 3 minutes.