Terry, I'm also just getting started in the wings game. I had Teer's wings at the Mid-Atlantic Meetup, and asked him for his recipe. I hope he doesn't mind me sharing it here.
The Rub:
1/2c Paprika
1/4c Brown Sugar
1/4c White Sugar
1/4c Granulated Garlic
2 tbs Onion Powder
2 tbs Sea or Kosher Salt
1 tbs Black Pepper
1 tbs Chili Powder
1 tbs Oregano
2 tsp Cayenne
Teer taught me to just smoke them nice and low (225-250) for an hour or more, then crisp them up over direct heat. I think he sauces them (with a standard off-the shelf sauce) a couple of times at the end of the cook.
When I made them for my kids, I left out the cayenne, and they were still pretty tasty. I also used this rub on some chicken parts, which was good too. Except the rub is fine-tuned for tiny wings, so you might need to bump up the salt on thicker pieces for good seasoning.
I also used the rub to make my own sauce... sweated some shallots, deglazed with bourbon (yes, Terry, you can use Jack Daniel's though I much prefer Buffalo Trace ;-), then add ketchup, worchestershire (sp?), a bit of cumin, and some tomato paste for thickening. It was pretty good.