Set up your grill for indirect heat and bring the temperature to 250°.
Add your favorite wood chips. I recommend keeping this on the mild side with a fruitwood or pecan.
Trim excess fat off of the turkey wings and liberally coat all sides with your favorite dry rub. I used a Ziploc bag with the wings and rub.
Place the wings on the grill and let them smoke until they reach 165°, which should take close to two hours. Make sure to check them with a temperature probe.
Optional: If you want to use a BBQ sauce, mop it on the wings about 10 minutes before you are ready to remove them. This will help the sugars caramelize and create that heavenly, sticky mess!
Remove from the smoker and let rest for 10 minutes before serving.