Step 1: In a medium bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Add optional cumin or chili powder if desired.
Step 2: Whisk all the ingredients thoroughly until well combined and uniform. Break up any clumps of brown sugar to ensure an even mix.
Step 3: Store the dry rub in an airtight container in a cool, dark place for up to 6 months. For best results, use within 3 months.
Step 4: To use: Pat chicken wings very dry with paper towels. Lightly toss wings with 1-2 tablespoons of olive oil.
Step 5: Generously sprinkle the dry rub over the wings, using about 1 tablespoon per pound of chicken, ensuring all surfaces are coated evenly. Gently massage the rub into the chicken.
Step 6: Place rubbed wings on a wire rack set over a baking sheet and refrigerate uncovered for at least 2 hours, or ideally overnight (8-12 hours).
Step 7: Preheat your smoker to 225-250°F (107-121°C). Add your preferred wood chips (hickory, apple, or cherry are excellent choices).
Step 8: Arrange the rubbed wings directly on the smoker grates, leaving space between each wing for optimal smoke circulation.
Step 9: Smoke the wings for 1.5 to 2 hours, or until their internal temperature reaches 165°F (74°C).
Step 10: Increase the smoker temperature to 375-400°F (190-200°C) or transfer the wings to a preheated hot grill or oven. Cook for an additional 10-15 minutes, flipping once, until the skin is crispy and the internal temperature reaches 175-180°F (79-82°C).
Step 11: Remove the wings from the heat and let them rest for a few minutes before serving. Enjoy your perfectly smoked wings!