Slow thaw the Frozen Chicken Wings (12 pound) in the refrigerator for 24 hours.
Combine the Hot Sauce (2 cup), Italian Dressing (16 fluid ounce), Worcestershire Sauce (1/2 cup), and Soy Sauce (1/2 cup) in a mixing bowl.
Place the wings in a large zip top bag and pour the marinade over the wings.
Close the bag squeezing as much air out as possible. Place in a cooler on ice for at least 3-4 hours or overnight.
Prepare a smoker or grill for indirect cooking. Temperature needs to be 275 degrees F (140 degrees C), use hickory and cherry wood for smoke flavor.
Drain the wings and arrange on a cooking rack. Season each side with the Killer Hogs The A.P. Rub (2 ounce) and Killer Hogs BBQ Rub (2 ounce).
Place the wings on the smoker and cook until internal temperature reaches a minimum of 165 degrees F (73 degrees C) turning once halfway through. Total cook time should be about 1 ½ -2 hours.
Arrange the wings on a platter with a light dusting of Killer Hogs Hot Rub, Creamy Blue Cheese Dressing and Celery Sticks.