Oh yea, they are awesome! I take wingettes and smoke them until about 10 degrees to finish. I keep the sauce in a cast iron skillet on the smoker so that it simmers. Toss the wings in the sauce about every 15 minutes until they are up to temp.
You don't get crispy skins this way, but that's how I like it. If you want crisp, before you toss them, roast them over an open flame until you get the texture you want; Then toss.
I get the wingette's from wally world, and it's one of the more inexpensive things you can smoke.
Seems to do the trick. Liberally coat chicken pieces or something and give it a try. Flash fry w/ high heat and you'll be good to go. Very nice crust. It will of course eventually get soggy but it holds up very well.
Stopped at K&M BBQ in Spring Hill, KS last Sat. for some of their fine Q. They have smoked hot wings as an appetizer. Also smoked BBQ wings. Got a "half & half" order, they are most tasty.
I'm going to smoke up a bunch and coat them with real Buffalo wing sauce. The ones coated with K&M's BBQ sauce were excellent also.
Wings are cheap & tasty - smoke 'em if you got 'em!
I like the skin crunchy so I smoke them untill they are almost done then put them on the gas grill on high, watching and turning them,then toss them with your favorite sauce, I also read here someone smoked them and then put in deep fryer for about 5 min,I am going to try that next time
i am going to try smoking wings..i have only grilled them..to get good flavor grilling i marinade the wings for about 48 hrs prior...hi temp spray pam on the grates a necessity to keep wings from sticking...i use perforated grill grate liners from home depot to speed up the cleanup....