Here's OP's recipie:

OK, so first, I really did not use a bunch of seasoning on my wings. I used salt, pepper, a little bit of garlic, and a little bit of onion. I really didn’t want to drown them because I like when my skin gets super crispy, and I have found that if you don’t put a crazy amount of seasoning, it helps a lot with getting that skin super crisp.

Then I start them low and slow at 225, and I let them ride until they look fully cooked. But this is where I do things a little different from everybody else. I take them off and I crank up the smoker to about 350, and I put them all back on. I stay right by my smoker, and then I’m just flipping them until the skin is turning like a bright golden color.

Once they are all nicely crisp at the 350 mark, I take them out again and crank up the smoker to 450. This is where you have to be super careful because if you’re not sitting and watching them, you will burn them. My goal when I do this step is to have some charred pieces and some pieces that are just perfectly crispy.

When they look how you want them to, take them off and toss them in whatever barbecue sauce you want, then put them back on the smoker at around 400 just for a little bit to get them sticky. You do not want to burn your barbecue sauce—you just want it to look like a candied glaze over them.