re: Smoking wings

I wet brine them for an hour or two, then rinse and pat dry with paper towels. Hit with a light sprinkle of Tony’s or Stanley’s rub (not much because the brine added salt) and cook indirect on Weber kettle with high heat and a piece or two of cherry wood. Flip after about 20 minutes and cook until they reach temp. If not crisp enough, put over direct coals for a few seconds per side.

The seasoning/rub is not a big part of it for me. The wings get plenty of flavor from salt brine and cherry smoke. You can also dip or toss them in sauce, which I do sometimes, but they are very good without sauce.