re: Smoking wings

I haven't found a rub that beats a heavy dose of fresh ground pepper and sea salt. Personal preference but I'd rather cook at 400 until initial temp of around 180 (8-10 minutes per side) as opposed to smoking. The skin crisps up better at higher temps. Especially if you leave uncovered on a wire rack in the fridge overnight to let the skin dry out. If all goes wrong, you can always toss in a mixture of butter and Frank's hot wing sauce at the end and cover up any shortcomings in the cook.