i just place them in an aluminum pan and smoke till they get in the 160º internal range, use Memphis Rub as the spice of choice, then on to a gas grill to crisp them up. After they rest a bit, into a 1 gallon bag with my favorite hot sauce for a good shake. After that, I break out the beer.
I normaly use the amputed wings of the chic. but other hacked off parts work well also.
you will need. enough chic broth to cover the wings, and added to the broth before covering the chic parts you should blend to liquify the following.
2 bunchs of cilantro
1 med onion
4 big jalepenos
2 garlic bulbs
1 med bottle of soy sauce (yes tis already liquified)
1 tsp fine white pepper
now marinade the chic parts over night are a couple hours.
smoke or grill em..I like em crispy so the heat needs to come up for a while, and to ensure some moistness. I dunk em in the brine as they get flipped. oh yea, they be screamin with flavor and taste you have only dreamed of..and with ICE COLD beer, have a bone bucket ready..
Basically, do what you want to the wings, brine or marinate, smoke till cooked. Cool or cool overnight. Deep fry. put in a bowl with Franks hot sauce and butter, cover, shake bowl to coat wings, serve!!!