Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200F for three hours, smoking with a combination of hickory and cherry wood.
Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips.
Combine the butter and hot sauce in a sauce pan and heat until steaming.
Pour the sauce over the wings and enjoy!
8 pounds fresh chicken wings
3/4 cup butter
1 1/2 cups your favorite Hot Sauce