Special equipment: 2 large wood chunks, soaked for 30 minutes and drained; a rib rack
In a large bowl, stir the salt and sugar into 8 cups water until dissolved. Add the chicken wings and let sit at room temperature, 1 hour. Dry off the wings with a paper towel and season with pepper and a bit of the barbecue rub.
Place the wood chunks directly on the burner of a grill, under the grate. Close the lid and turn all the burners to high until the chunks start to smoke, about 15 minutes.
Turn off all the other burners except the primary burner with the wood chunks. Using a rib rack, suspend the wings on the cooler side of the grill. Close and smoke the wings, maintaining a temperature of 250 to 275 degrees F, until the meat registers 165 to 170 degrees F, about 1 hour. Serve immediately.
Recipe courtesy of Jeff Mauro