Soak the wood chips in water for one hour prior to cooking. When you are ready to grill, drain the water from the wood chips and add them to the foil pan. Cover with foil, and use a tooth pick to poke holes in the foil.

Pat chicken drumsticks dry with a paper towel. Coat the chicken pieces on all sides with the dry rub seasoning and set aside for 20 minutes.

Turn all burners of your grill on high and place your foil smoking pan over to one side. When smoke begins to appear, you're ready to add the chicken to the grill. Turn the burner off on the side you'll be cooking the chicken on, or the side and center burners if you have a larger grill. Turn the heat down to medium on the side where your wood chip smoker pan is sitting so it keeps the smoke going during the cooking process.

Next, add the chicken to the grill, make sure it's no where near the grill flames. The thermostat should read around 300 degrees during cooking.

Smoke/grill the chicken legs for 1 and a half hour turning the chicken every half hour.

Finally, add the wet sauce during the last 15 minutes of cooking.

Allow the chicken to rest for 15 minutes before serving.