Mix water, Bay leaf, curing salt, honey, maple syrup, peppercorns, and fresh thyme all together in a large bowl. Make sure salt has fully dissolved.

Place the wings in a large ziplock bag or storage container with lid. Add the brine and let sit overnight in the refrigerator.

Remove the wings from the brine and rinse well in your sink.

Place drained and rinsed wings onto a wire rack lined baking sheet. Spread the wings out so there is ample space between them.

Place the pan of wings in your refrigerator and air dry for 3-5 hours.

Remove the wings from the fridge and allow to come to room temperature.

Mix the dry seasonings together in a small bowl or ramekin. Season the chicken generously with the dry rub mix.

Heat a medium sauce pan on medium high heat. Add the big red soda, bring to a boil, then reduce to a simmer until it is reduced by about 50-75%. It should be near syrup consistency.

Add the remaining glaze ingredients. Mix well and let simmer 20-30 minutes. Remove from heat and set aside. Taste and adjust seasoning/flavor as needed.

Pre-heat your smoker to 225 - 250 degrees, preferably the lower end. Smoke wings at 225 degrees for 2 hours. During the last 30 minutes of cooking, begin brushing the glaze on the wings every 15 minutes or so.