JR, if you are a wing lover prepare yourself to be disappointed.
Where i live folks like their wings falling apart done. Not me, I prefer a little more bite and pull to the wing ritual. No matter how done, crisp skin is a given which won't happen in a smoker unless you undo all the good results SV cooking gives you. Think of wings as white meat that will toughen and dry from overcooking.
I suggest you try small batch for evaluation and make adjustments to time and temperature to suit your expectations.
Here's how i would do them:
Tips off. Save for stock. (wings and backs make the best chicken stock)
Separate at the remaining joint.
Season with salt, package and seal.
SV Cook in 163ᴼF preheated water for 90 minutes.
Meanwhile prepare your smoker and stabilize its temperature at about 220ᴼF.
Decant wings from bag. Don't dry them. Seasoning optional.
Smoke wings for about 30 minutes as far away from heat source as possible. They're already fully cooked.
After 20 minutes check a drumette for smokiness and doneness. It might suit you. Keep checking about every 10 minutes.
Keep a record of your time and temperature and any adjustments necessary for your next batch.