In a bowl, whisk together the Sriracha, pure maple syrup, soy sauce, ketchup, garlic, and ginger. Whisk until evenly mixed.

Put the chicken wings in a gallon size plastic bag. Pour 1/2 cup of the Sriracha maple mixture over the wings. Massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.

Put the remaining Sriracha maple mixture into a small saucepan. Bring to a boil reduce heat to simmer for 7 to 8 minutes, stirring occasionally. Set the glaze aside to brush over the wings after they cook.

Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the glaze during the last half hour of cooking. Check the internal temp to make sure they are at 170 degrees before serving.

These can also be baked in the oven: In the oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the glaze during the last 15 minutes of cooking.

Serve with the remaining glaze on the side for dipping.