Place wings into a large resealable container. Sprinkle with 1 tablespoon of rub. Seal and shake to coat. Refrigerate for 1 hour.

Fire up your smoker for 250 F smoking and add a few chunks of light wood, such as apple or hickory.

In a medium bowl, whisk the eggs, milk and 1 tablespoon of the rub.

In another medium bowl, combine the flour and corn meal and 2 tablespoons of the rub.

Working in batches, dip the wings into the egg mixture. Shake off the excess.

Then roll the wings in the flour mixture. Shake off any excess.

Transfer wings to the smoker.

Cook for 30 minutes at 250 F.

Very gently flip the wings and cook another 30 minutes.

Continue flipping (very gently!) every 30 minutes until the wings are done, about 2 hours.

Warm the sauce in a medium sauce pan.

Whisk in the remaining ingredients. Adjust seasoning to taste.

Serve warm for dipping.