Add chicken wings to a large zipper bag with 2 tbs sea salt. Seal and rub chicken until evenly coated. Refrigerate for 24 hours but up to 48 hours.
An hour before cooking, soak 3-4 wood chunks of your choice in water and set aside
Remove chicken from fridge, rinse thoroughly and pat dry with a paper towel. Set aside to rest 20-30 minutes
Using a charcoal chimney starter, light charcoal and leave in chimney until charcoal starts to ash over
While charcoal is preheating, add all seasonings to a small mixing bowl, and mix well
Liberally coat chicken on all sides and set aside
Spread out hot coals evenly in the bottom of the smoker, there should be enough for 2 layers of charcoal
Remove wood chunks from water and add to coals
Fill water pan or other high heat resistant container with water and place in smoker
Add chicken to cooking grate and cover
Smoke chicken for 90 minutes at 230°-260°F. Resist the urge to lift the lid. Each time you open the lid, add 15 minutes to your cook time
Remove from smoker and let cool for 15-20 minutes
Serve with homemade ranch as a dipping sauce and enjoy.
Ranch Dressing
Add all ingredients to a large mixing bowl and combine with a whisk until evenly combined.
If ranch is too thick for your tastes, simply add more buttermilk and whisk.
Notes
If you don't have a smoker, fear not. Simply prep chicken as the steps indicate above and then place on a sheet pan with a rack insert in an oven preheated to 425° F and bake for 45 minutes.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/smoked-chicken-wings-with-homemade-ranch/