Gather all ingredients. Heat a smoker to 225 degrees F (110 degrees C) according to the manufacturer’s directions.

To make the dry rub: Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl; sprinkle over chicken wings.

Place chicken wings, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer’s directions; smoke chicken wings in the preheated smoker for 1 hour.

To make the sauce: Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth; set aside.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.

Cook wings on the preheated grill until skin is browned and crispy, about 4 to 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a large bowl and stir in remaining sauce until wings are well coated.