If desired, cut each chicken wing into three portions: drumette, flat wingette and tip. Discard the tip of the wings and place the other portions in a large bowl.
In a bowl mix together the harissa paste with the brown sugar, garlic powder and salt. Toss the wings in the mixture, so they are evenly coated.
Set up smoker for 275F using wood of choice.
Lay wings on smoker racks and smoke for about 2 - 2 1/2 hours, or until cooked through.
Remove wings from the smoker and serve.
If you want to crisp up the skin, you could throw the wings on a grill set to medium high heat for just a couple minutes per side.