In a large bowl, combine the chicken wings, olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Toss to coat every nook and cranny of those wings.

Preheat your smoker to 250°F. Add hickory wood chunks for smoke flavor. If you're feeling adventurous, throw in some apple wood too.

Place the chicken wings on the smoker grates in a single layer with space between each wing. Cook for 1 hour and 30 minutes, or until the internal temperature reaches 165°F. No higher! We're not making chicken jerky here.

While the wings are smoking, combine the honey and BBQ sauce in a small saucepan. Heat over low heat until the honey is melted and the sauce is warmed through. Maybe take a taste. Then another. For quality control, obviously.

In the last 30 minutes of cooking, baste the wings with the honey BBQ sauce. Be generous—this isn't the time for restraint.

Remove the wings from the smoker and let them rest for 5 minutes before serving. I know it's hard to wait, but this step matters!