1. In a small bowl, mix Devil Dust with the baking powder.

2. Pat dry chicken wings with paper towels and place them in the refrigerator for 1-2 hours to dry the skins.

3. Place wings in a large bowl and toss with the Devil Dust and baking powder mixture to evenly coat. Arrange wings in a single layer on a wire rack set inside a baking sheet lined with paper towels, leaving a little space between each wing. Place the baking sheet with wings in the refrigerator for 3 hours to overnight.

4. Preheat smoker to 300 degrees. Please place the wings on the smoker, leaving space between each one, and smoke for 40 minutes. Then flip over and smoke for additional 40 minutes.

5. Combine buttere, hot sauce, and Worcestershire in a large bowl and warm up until well combined. Place wings in the bowl with the sauce mixture and toss to coat thoroughly.

6. Return wings to the smoker for 8 minutes to set the sauce.

7. Move wings to a platter and let rest for 5 to 8 minutes before enjoying.