Step 1: Pat chicken wings thoroughly dry with paper towels. For extra crispy skin, place them on a wire rack in the refrigerator, uncovered, for 1-2 hours or overnight.
Step 2: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, and optional dried oregano/thyme. Whisk until well blended and free of clumps.
Step 3: Lightly coat the dried chicken wings with olive oil. Generously sprinkle the prepared dry rub over all sides of the wings, massaging it in to ensure even coverage. Let the seasoned wings rest in the refrigerator for at least 30 minutes, or ideally 2-4 hours, to allow flavors to meld.
Step 4: Preheat your smoker to a consistent temperature between 225°F (107°C) and 250°F (121°C). Add your preferred wood chips or pellets (apple, cherry, or pecan work well).
Step 5: Arrange the seasoned wings in a single layer on the smoker grates, ensuring space between each for proper airflow. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 175°F (79°C).
Step 6: To crisp the skin, you have a few options: raise smoker temperature to 375-400°F (190-200°C) for 10-15 minutes; transfer to a preheated 400°F (200°C) oven for 10-15 minutes, flipping once; or air fry at 400°F (200°C) for 5-8 minutes, shaking occasionally.
Step 7: Remove wings and let rest for a few minutes before serving. Enjoy plain or with your favorite dipping sauces.