Smoking Chicken Wings- Need advice

What type of smoker?

I always find hot and fast makes chickens wings tastes the best. I do mine in the Kamado with deflectors as hot as I can get it. Other option I do is Weber kettle at about 500° indirect. Gets the Smokey charcoal flavor and crispiness.

I always make sure I pat my wings dry, then season with desired seasoning and toss in a little olive or avocado oil. Add corn starch for extra crispiness

You're gonna need a good lighter and suck real hard, but they will fuuuck you up.

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What type of smoker?

I always find hot and fast makes chickens wings tastes the best. I do mine in the Kamado with deflectors as hot as I can get it. Other option I do is Weber kettle at about 500° indirect. Gets the Smokey charcoal flavor and crispiness.

I always make sure I pat my wings dry, then season with desired seasoning and toss in a little olive or avocado oil. Add corn starch for extra crispiness

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Listen to this guy.

Now I don't cook mine that high, but his overall point is correct. I cook mine at 400 to 415 or so over heat deflected charcoal with just a couple of pieces of wood for a light smoke flavor. Chicken tends to absorb smoke like a sponge.

Oh and another thing. Make sure any sauce you put on them is simmering hot. It'll help maintain the skin texture better.

Brine them first for at least a few hours, if not 6-8.

Salt, brown sugar, peppercorns, garlic cloves, hot sauce and white wine vinegar. Dissolve the salt and brown sugar in warm water. I like to do half and half of water and unsweetened tea.

Then make sure they’re good and dry before seasoning them.

Smoke to 165F internal.

I assume you'll be smoking concurrently with your ribs, so the ribs will dictate the smoker temp. Which is fine IMO. If you want to crisp up the skin and have a gas grill available you could finish 'em on there for say 5 minutes.

When I've smoked wings (BGE) by themselves I don't worry too much about what temp I'm smoking at. And the skin crisps up just fine.

I use pecan for poultry. 50:50 post oak & pecan for pork. Just my preference.

When I do them in the weber kettle I will dump in a full chimney in the slow 'n' sear, put them on, and open all the vents so it burns full tilt. Flip them at 30 minutes and watch them from there. Pull them when they look done.

Pellet smoker I will put them all on and then turn it on and set it to 400 and close the lid. usually takes about 15 minutes to get to 400. I'll flip them at the 30 minute mark and then just watch them from there. You gotta be careful because the drippings will ignite and they will all turn to charcoal pretty quick.

like others have said, pat them dry and season lightly, add a little baking powder or corn starch to the seasoning and it'll help them crisp.

Lots of room for forgiveness in them as long as you don't let the drippings turn your grill into an inferno.

its chicken wings, man. Brine them. When they are done, if you dont like the skin texture, you can always finish on a grill and sauce them. Have a good time with it!

Here's my technique. It's adapted from Serious Eats The Best Oven-Fried Chicken Wings..

Ingredients
2lbs chicken wings
2 tsp baking powder
2 tsp Diamond Crystal kosher salt (or 1-2 TBS of your favorite rub depending on salt content.)

Directions
Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on a wire rack, leaving a slight space between each wing. Using a wire rack makes it easier to add and remove wings from the smoker.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

Preheat smoker to 450°F and add chicken wings. Cook for 20 minutes, flip wings, and continue to cook until crisp and golden brown. I remove the rack and close the lid to flip thecwings, off the heat. This helps retain heat in the smoker and gives me time to rotate the wings on the rack so they cook evenly. Final internal temperature should be between 185-195°F. I like the bones to pull free, so I shoot for closer to 195.

You can enjoy them as is or toss in your favorite bbq sauce. I prefer Morgan County White Sauce.

I haven't tried this method for glazed wings, but I would toss them in the glaze during the flipping step to allow it to set and tack up a bit. I would probably do this 2-3 times to get a good coating of glaze.

This is where I disagree. I smoke my wings to 190-200 always. At 165 they are chewy IMO.

To each his own I guess