Pat the chicken wings completely dry with paper towels. Break down the chicken wings by cutting them at the joints with poultry shears. Add the wings to a pan and refrigerate for at least 1 hour.
Add water, salt, brown sugar, garlic, and dried spices to a large tub or bowl and stir until the salt and sugar are dissolved. Submerge the chicken wings in the brine and return to the refrigerator for 24 hours, or overnight.
Smoking the Wings
Remove the chicken wings from the refrigerator. Drain and discard the brine and pat the chicken wings very dry with paper towels.
Place the wings on a wire rack (inside a sheet pan) and refrigerate another hour, or until fully dry.
Preheat the electric smoker to 275 degrees. Add apple chips to the chip loading tray. Pour a 1-to-1 mix of apple juice and water to the drip pan.
Place the chicken wings in a gallon-size resealable plastic bag and sprinkle with the baking powder and black pepper. Shake the bag until the chicken wings are well coated.
Place the wings on the smoker racks and close the door. Reduce the temperature to 250 degrees.
Smoke for 1-1/2 hours, turning once after 45 minutes. The chicken wings are done when an instant read digital thermometer reads 165 degrees when inserted into the thickest part of the meat.
Remember to always preheat the electric smoker ahead of time. I like to set the smoker temperature 25 degrees above the cooking temperature to help boost the initial cooking process and because some heat will be lost when you open the door to load the wings. After the wings are on the smoker racks, adjust the heat per the recipe's cooking temperature.