Prep the wings by cutting off the wingtips and separating the drumette from the flat (if they didn't already come this way).
Make the brine by combining the water, salt and sugar in a large bowl, whisking to dissolve completely. Brine the wings for 1 to 3 hours (they are small, so they don't need a ton of time with the brine).
Generously season all sides of the wings with the dry rub.
Set up the smoker for indirect heat smoking at 225° F.
Place the wings in the smoker and smoke for about 1 ½ to 2 hours or until the internal temp of the thickest part of the wings reaches 165° F.
Crisp up wings by turning up the smoker temp to 425° to 450° F and continuing to cook until the internal temperature of the wings reaches 175° F.
Immediately toss with sauce or sprinkle with spice rub (as you prefer).
Notes
Figure about 1 to 1 ½ lbs of wings per person (about 5 to 6 whole wings) as an entree.
Salt conversion for the brine: Use ½ cup Diamond Crystal kosher salt or ¼ cup table salt.
The size of the wings makes a difference in cook time. Some wings are tiny and others are larger. It's all about the internal temperature which you can verify with a probe thermometer.
Alternative ways to crisp the wings:You can also crisp up the wings in an air fryer or oven at 425° F for about 15 minutes, on a hot grill for a few minutes per side or deep-fried in 375° F oil for just a few minutes.