Wings...

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Personally I like to crank the smoker to temps of 300 degrees plus to crisp up the skin as I smoke them. 225 will work but most of the time will result in the skin being kinda like rubber unless you crisp them on a grill or in the oven
 
usually you would throw them in the sauce after cooking, just dont use the sauce you have the raw ones in now.
 
I usually marinade in the sauce then smoke/fry then put them in a container with more unused sauce and shake then serve
 
Last ones I did were smoked at around 240° then rolled in a little flour and fried to crisp them up. I then bathed them in the franks/butter sauce that makes them oh so good
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That will work great don't forget the Qview so I can drool over them
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I know this is old, but I got some wings today and was going to smoke them later. Good info here, looks like if I can maintain up to 300 degrees I should be good. Or just finish them in the oven afterwards. Thanks all.
 
Don't forget the most important part.

When they are done toss them with a mixture of melted butter & Franks hot wing sauce.
 
Big, Rooster sauce fan here, plus some franks and a bit of the butter and a few spoonfuls of the Jalapeno brine from the jar of peppers.
 
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