3 days before cooking divide the wing quantity in half to thaw. Put 10 wings per gallon sized bag with 2 tbsp of the AP rub. As the wings thaw the ice will melt and mix with the rub and act as a brine.

Heat smoker to 275° F. I used a combination of charcoal and pecan wood.

Pat the wings dry and dust both sides with the rub mix. I didn't use a traditional style BBQ rub or my personal chicken rub mix recipe. I wanted them to have a lighter flavor and less of a bark than a brown sugar based rub gives so the sauces could act as the glaze.

Let sit for just few minutes with the rub before putting on the smoker.

Smoke them for 1 hour.

Put the teriyaki sauce in a small bowl and in another bowl mix 2 parts BBQ sauce and 1 part hot sauce. Let these come to room temperature. I did 10 teriyaki and 10 hot bbq.

After an hour flip and let cook for another half hour.

Flip again and sauce. After 10 minutes flip and sauce the other side.

Let them cook for another 10-15 minutes. The light rub will set and add a slight crispness like if fried. The sauce will be thick and smokey.