First, I like hot/spicy food - but not the biggest fan of chicken wings. The wings are usually a good "carrier" for the sauce. I thought I'd give cooking my own a shot. They were the fantistic. 1.Cut tips off of the chicken wings, wash in cool water and dry. 2. Lightly coat wings in olive oil. 3. Make dry rub from paprika, garlic, course black pepper and cayenne. Sprinkle rub on oiled wings and "pat" rub onto wings. Place in freezer bag, squeeze the air out, allow to marinade overnight. 4. Hickory smoke (I used Jack Daniel's chips) for 45 minutes at 275 deg F. 5. Make wet sauce. For 10 wings - use 1/2 stick butter, 5 tablespoons Louisiana hot sauce, course black pepper, and garlic. Microwave in bowl until melted and whisk together. (For extra spice, add 1 tablespoon Dave's "spooky hot" ghost pepper sauce, subtract 1 tablespoon Louisiana) 6. Remove from smoker, dip in wet sauce, grill on medium-hot grill for ~4-6 minutes a side (until golden brown, or crispy to taste). If you like them smoky with some "heat" in the finish - you're done. Eat'em as soon as they are cool enough. If you like them spicy, with a smoky finish, brush on the remaining wet sauce - eat'em as soon as they are cool enough.