Start by seasoning your wingettes with the spice rub. Massage it all over the chicken, then place in a plastic, sealable bag, and let it marinate overnight in the refrigerator.
The following day, get your smoker ready. Cover the cherry wood chunks with water, and let them soak for a good hour or so.
Prepare your smoker however you do that. I use a charcoal chimney to light the charcoal, then pour that into the base of a drum based smoker, using a water pan in the middle, then grill grates on top, only to cover and trap on the smoke.
Once the coals are heated up, in my case, dump them into the bottom. Top with a handful of the soaked cherry wood, I added a couple of dry chunks as well, then assemble the rest of the smoker and lay the marinated chicken wings onto the grill grate. Cover and walk away. Or, stay there and begin to smell how amazing that smoke smells, then walk away.
Smoke the chicken wings for about one hour, then carefully flip them over, and let them smoke for another hour, then remove from the smoker and onto a baking sheet. Once you remove them, let them rest, then brush on your favorite barbecue sauce. Place in a preheated 275 degree oven to finish cooking for about 20 minutes. The sauce will get nice and caramelized, almost sticky, and very delicious.
Remove, plate, and serve. The result are truly great smoked BBQ chicken wings. They were nicely glazed, and the meat had that great pink color from the smoking process that you only get from the smoke ring. This pink was through and through but not overwhelmed by the amount of smoke. Let's just say my kids love them and so did I. If you have time and want to go low and slow on the smoker, give these a shot.