I'm kind of partial to a recipe I found elsewhere.
Mix 1 portion of Cajun Butter to 2 portions of Franks Hot Wing Sauce (or whatever brand you prefer).
Using the injector that comes with the Cajun Butter, inject every wing until they ooze the goodness.
After injecting, rub some additional sauce over the wings then sprinkle with Tony Chachere's Creole Seasoning.
Throw some hickory into the smoker, bring the chamber up to 300 degrees then put the wings in for 1 1/2 to 2 1/2 hours until they are crispy.