This is best done with a pellet smoker, but I imagine you can tailor it as needed to an oven or a normal grill.  I like to take about 30 thawed wings, and put them in a freezer bag with 1 tbsp of olive oil, and an "eyeballed amount" of seasoning.  Tonight I used Chef Merito Pollo seasoning.

Take the wings and place them on a cold pellet smoker.

Close the lid as turn on the smoker, setting the temp to 450F degrees.

After 25 minutes, open the lid and flip the wings.

Have an instant read thermometer ready, because 5-10 minutes after the flip, you need to check the wings.  When the internal temp of all wings is above 165F, remove them to a bowl that you can place a lid on, and let them rest uncovered for 5 minutes.

After five minutes, add your desired sauce to the bowl (tonight I used a mixture of buffalo sauce, sriracha, and some mustard based bbq sauce) place the lid on top, and spin/shake the bowl around to coat all the wings.

Voila! Enjoy your delightfully smoky and wonderfully done chicken wings!