Place chicken wings on a large baking sheet. Pat skin dry really well with paper towels. Place in refrigerator uncovered for 2 - 3 hours.

Add all the spices to bowl and mix well. Make sure any clumps are broken up and mixed in. When chicken wings are finished refrigerating, toss in the seasoning and rub in all over.

Preheat your smoker to 220° F. Once you have maintained that temperature for about 20 minutes, place the chicken wings directly on the racks in your smoker. Smoke for 1.5-2 hours, until wings reach an internal temperature of 165° F.

Serve immediately.