I have smoked them a few times, I rub them with OO then coat with a rub I like and I smoked at 225-250 because I usually smoke with other meats. I smoke for 2-2.5 hours then I place them over the hot coals on a cooking grate to crisp up the skin. They are great this way.
I sometimes will baste them with a Hot sauce mix I make up..
Last weekend I smoked about 2 hours then tossed in the deep fryer to crisp them up...... OOOOOhhhhhh were they good.
I did chicken wings in the Silver Lake Backyard Comp & the top rack on my CG w/SFB runs around 300 to 325 So the skin does come out somewhat crisp. I Marinate them in store bought wing sauce & mop them every hour with a mop sauce of the wing sauce beer & EVOO. The EVOO helps to crisp the skin a bit.