Using a sharp knife, slice off the wing tips and discard or reserve for making stock. Cut the wings in half to make two pieces — the flat and drumette.
Pat the wings with a paper towel to dry the skin. Sprinkle with salt. Place uncovered in the refrigerator for at least six to eight hours or up to 24 hours to dry brine.
Remove the wings from the refrigerator. Coat with the baking powder and shake off any excess powder.
Stir together the spices in a small bowl to make the dry rub. Then, rub the spices all over the skin and underneath it to season the meat as well.
Place the wings in a 250-degree F smoker with a water pan. Close the lid and smoke until the wings reach an internal temperature of 120-130 degrees F.
Remove the wings and crank up the heat to 400 degrees F. As the smoker comes up in heat, brush the skin with olive oil. Place the wings back on the smoker to finish cooking.