Post a picture of your BGE airflow settings for smoking (Update with pics of food)

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Cook wings hot and fast. 425+ for 30-35 minutes. You're not going to get crisp skin slow cooking them.

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I’ve been salting them up and leaving them uncovered in the fridge the night before. Keeps them nice and crisp for a long smoke.

Honesty really can’t go wrong using the egg.

What temp are you going for? I’ve never had my bottom vent that open with the top so small. I typically try to match them up.

IMO, you really want healthy (blue) smoke. It's tricky to get this and maintain temps on a BGE.

To get blue smoke you need good air flow. But more air, more heat.

It's a conundrum.

For slow and low, I open vets up. Once it approaches temp, I put my pinky in the bottom and close it till it hits my pinky. The top closer with the spinning wheel open just a hair.

Do not own a BGE. Pro tip! Thin blue, clean fire smoke is desired over heavy grey, dirty fire smoke. Do remember however even when you can't "see" any smoke...it's there.

It will depend on what charcoal and wood you're using since they burn at slightly different temperatures. Generally, for 250ish smoking I'm about a thumb - two fingers wide on the bottom with the screen closed and the top about a pinky wide. Don't mess with the bottom much once you get close to temp, slightly move the top if needed. I can maintain for hours without messing with it when doing a brisket.

For wings specifically, try 30-45 min at 225-250 to crisp up the skin. I usually do some seasoning and make sure they're pretty dry when putting them on. Then, toss in sauce and bring it up higher to 325-350 to bake the sauce on there.

Edit: I'm using an XL so I probably need a little more airflow, but should get you in the ballpark.

Updated with pics