Quick post to document how I typically smoke chicken wings…
Toss wings in a ziplock back, add EVOO, and the rub you would like to use. Rub the wings in the bag to coat them with the EVOO & rub.
Smoker should be at 250-275 (I use 250, but if going for crisper go higher).
Smoke for about 1.5 hours or until the meat reaches 165-170 degrees.
Basically, just a quicker version of: http://www.smoking-meat.com/october-4-2012-smoked-chicken-wings

Pretty much followed the recipe in the photo below. Added red bell peppers & cut some of the ingredients (amounts). Turned out pretty darn good!

Trying out the following BBQ sauce today…
Sauce
1 cup ketchup
1 cup water
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
2 ½ teaspoons yellow mustard
1 teaspoon hickory liquid smoke (concentrated)
½ teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
pinch citric acid
+ 2 1/2 shakes of cayenne pepper

Heat on low for 2 hours.

(Pretty much the same sauce that Chili’s uses)
Also did Baby Backs following the same process as last time (except pulled them a little bit early 20-25 mins and used hickory wood.) They are amazing! Sauce is really good too.