I tried smoking chicken wings this weekend. They came out okay, but the skin was very tough. I was going to smoke and then finish on the grill for crispy skin but when I took them off they were done all the way through so I figured the grill would just dry them out. Anyway, I used my Brinkman electric smoker. It runs about 250 degrees. A few chunks of cherry. The wings were brined for an hour in a simple water and salt brine. I flipped them at hour one, they were starting to get golden. Hour 2 I flipped them again. The skin was darkening but they didn't seem done (I didn't get the thermometer out at that point, unfortunately). I left them on about another 20 minutes (total time about 2:20). I had read one or two recipes that called for total cooking time of 2:30 so I didn't think I'd gone too long. The meat was still fairly moist, but the skin, although dark and wonderful looking, was very tough. They had a nice mild smoke flavor, nothing overpowering but not just plain chicken. I know I would not get crisp skin smoking but wasn't happy with the toughness. Was it simply a matter of I should have taken them off sooner and finished on the grill to crisp up the skin? Or is there something more basic wrong with the technique. Thanks. (No pics, sorry--I didn't remember my camera for my Son's college graduation so its no surprise).