I'm a lazy bastige and don't always plan very far in advance, so what I'll do is hit 'em with some kind of rub (usually a sweet/spicy like Simply Marvelous) early in the day and let sit in the fridge uncovered for a few hours, then hit with high heat - like 400+. Toward the end I'll dunk them in whatever sauce I'm using (usually 50/50 Frank's/melted butter), let it set, maybe brush a little more on, let that set, the take 'em off, let 'em cool a bit, and eat.
That smoking with the AL white sauce sounds like a great idea - I love that stuff on whole chix and haven't done it on wings. I'll give that a try.
You can do a lot with wings - some kind of fruit with some kind of heat is usually a great combo, as well as garlic/sriracha (a la Moose), pepper sauce/butter, etc. There are a million ways to go about it and most of them are good.