Brine your chicken. Mix together 1 tbsp coarse salt per 1 cup of water. Add in optional brining ingredients above for added flavor. Place chicken in brine, and let rest for 3-4 hours in the fridge.
Remove chicken from brine and pat dry with paper towel. Season both sides with a good amount of Dan-O’s Seasoning. Preheat your smoker to 225 degrees, then add your wood chips or chunks.
Smoke chicken wings at 225 until they hit an internal temperature or 150-155 (about an hour). From there, either finish on the grill or crank your smoker up to 350 to crisp up the skin. Do not let surpass 175-180 degrees internal.
Finish with the honey sriracha glaze the last few minutes of cooking. Remove from grill and allow glaze to and wings to cool.
For the dressing: