Preheat the smoker to 225°F.

In a small bowl, combine the paprika, granulated garlic, onion powder, cayenne pepper, chili powder, cumin, kosher salt, and ground black pepper. Mix well.

Cut the chicken wings at the joints, separating them into drumettes, wingettes, and wing tips. Discard the wing tips or save them to make stock.

Pat dry the drumettes and wingettes. Place half of them into a large plastic zip-top bag along with half of the dry rub and half of the oil. Massage the seasoning blend over the chicken. Then remove the chicken from the bag and place it onto a wire rack. Repeat with the remaining chicken, spices, and oil.

Smoke the wings for 1 to 1 ½ hours, until the chicken reaches an internal temperature of 160°F. At this point, remove the wings from the smoker.

Increase the temperature of the smoker to 450°F. When the proper temperature has been reached, return the wings to the smoker for 3 to 5 minutes per side. Remove the chicken wings from the smoker and serve immediately.