8 pounds fresh chicken wings
3/4 cup butter
1 1/2 cups bottled hot sauce
Sprinkle the chicken wings liberally with salt and cayenne. Put into a smoker at 200 degrees F for three hours, smoking with a combination of hickory and cherry wood. If you want the skin crispy, grill them for a few minutes to crisp them up.
Remove wings from smoker and cut apart the drumstick and wing sections discarding the wing tips. Combine the butter and hot sauce in a saucepan and heat until steaming.
Pour the sauce over the wings and enjoy!