In a large bowl, whisk together the buttermilk, ketchup, and Worcestershire sauce.
Add the chicken wings to the marinade and toss to make sure they are all coated well. Cover and place in the fridge for at least 3 hours.
Pre-heat the smoker/grill to 250 degrees F. Remove the chicken wings from the ice box and place on a wire rack over a flat sheet pan to drain for about 5 minutes. Season well on all sides with Kent Rollins’ Rib Rub or substitute.
Place the wings on the smoker and shut the lid. Add 2 to 3 chunks of fruit wood of your choice and let them smoke for about 15 to 20 minutes. Flip and cook for another 10 minutes.
In Dutch oven or deep fryer, add about 3 inches deep of fry oil and heat to 350 degrees F.
Fry the wings for about 1 minute, or until they reach your desired color.
Place the wings on a wire to drain and cool slightly. Serve with dipping sauce if desired.