1️⃣ Prepare the grill or smoker:

You do not need a dedicated smoker! You can use a grill—either gas or charcoal—to create indirect low heat, 225ºF to 275ºF.
For a gas grill: Obtain indirect low heat by turning on one burner to high heat. You’ll grill the wings over the unlit burners. Add a smoker box or a perforated aluminum foil pouch filled with wood chips on top of the lit burner to generate smoke.
For a charcoal grill: Obtain indirect low heat by pushing unlit coals to one side. Light some coal and place the lit coals on top of unlit coals. Close the vents to reduce airflow. Add wood chunks directly to the lit coals for smoke.
For a dedicated smoker: Add 3 to 4 wood chunks to the smoker. If using a water pan or kamado grill, place the chunks directly on the coals. If using a pellet smoker, use cherry wood pellets.
2️⃣ Prepare the dry rub:
In a small bowl or spice shaker, combine the salt, garlic powder, brown sugar, paprika, black pepper, onion powder, and ancho chili powder. Mix well to create the dry rub. 🧂

3️⃣ Prepare the wings:
With a sharp knife or poultry shears, remove the wingtip and separate the flat and drum. Flex each joint to visualize its center, then cut through it. Save the wingtips for another use, like chicken stock. 🍗

4️⃣ Season the wings:
Brush the wings with extra virgin olive oil and generously apply the dry rub to all sides of the wings. Make sure they are evenly coated. 🥄

5️⃣ Smoke the wings:
Place the wings on the grill or smoker over indirect heat. Smoke the wings for about 1.5 to 2 hours, or until they reach an internal temperature of 165ºF. 🕒🌫️

6️⃣ Serve:
Remove the wings from the grill or smoker and let them rest for a few minutes. Serve hot and enjoy your delicious smoked chicken wings! 🍴