You can just throw them into the secondary and let the beer condition for a couple of months. Or you can boil a little water, pour it over the chips, let them sit for 15 min or until they are cool and then dump the whole mixture of chips and water into the secondary. The second method might give you a little more oakiness because the hot water helped extract more flavors and tannins out of the chips. You have to be careful with the time you allow the chips to sit in the beer, if they sit too long the beer might become too oaky and astringent. The best way to avoid this is to taste the beer every week, just take a little sample out of the fermenter (make sure to sanitize) and taste it. When you think the beer has enough oak flavor rack it to another vessel for aging or bottle/keg it.