I've avoided chicken wings for a while now because I hear it's tough to get the skin right. They have to be reverse seared on the grill or under the broiler, or deep fried, blah blah blah. But no guts no glory, right? Half of these guys will get Buffalo sauce, the other half will get an Asian style sauce with soy, chili paste, and honey. Using a Weber kettle with Smokenator, Hover Grill, Kingsford blue, and hickory. Planning on 250F for about 1.5-2 hrs. Wish me luck and stand by for updates.