Dry the chicken wings(3 lbs shown in the picture) thoroughly on all sides with a paper towel. Place them in a zip top bag.
Add the baking powder and salt to the wings, close the bag, and shake them to coat evenly.Put bag in refrigerator.
Preheat your smoker, spread the wings out on the racks, and smoke for 40 minutes.
Increase the heat in your smoker to 325 degrees F and continue cooking for 45 more minutes, or until the internal temperature of the wing reads 175 degrees F.You can rotate or flip the wings as needed to maintain even cooking and avoid any hot spots on the grill.
Remove the wings from the grill and toss them with your favorite wing sauce.Tip: a half cup of Buffalo sauce with 2 TBS butter is about right for 5 lbs of wings.
Cover & let them Rest for 10 minutes.
If they seem too wet, spread parchment paper on a cookie sheet & broil the wings at 400 deg for 5 minutes.Rest again and serve.If they seem too dry after reheating, spray butter on them or baste with more sauce.