re: Smoking wings

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Especially if you leave uncovered on a wire rack in the fridge overnight to let the skin dry out

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Then add a little baking powder before applying rub. Skin will crisp up fine enough even in a smoker with that method. But obviously not as well as higher temp and definitely nothing compared to fried in fat.

If smoking I’ll do a salt, pepper, paprika, chili powder rub. I don’t toss them smoked.

In the oven it’s salt and pepper at 425 until done then tossed. Usually in either Tiger Sauce or Crystal wing sauce.