A few weeks ago my wife wanted me to smoke something for some friends that were coming over. I didn't have a lot of time during the day so we settled on some wings. I've been happy in general with the wing results from my smoker. For this batch I just seasoned it with a very light rub of brown sugar, cayenne pepper and salt. I think I left them in a little long. The meat was drier than I like. So my options for improvement are: a) not be an idiot and actually use my timer b) soak wings in a brine beforehand c) inject wings with liquid seasoning I'm going to suggest a for myself no matter what, I'm really bad about timers and I need to use them more. However of the last two, any thoughts on wings? Injecting seems like a lot of work for a small piece. With a brine maybe only 1 to 2 hours sitting in liquid? I don't want them to get too salty. Any other thoughts on making better smoked wings? Everyone loved the flavor by the way, so it's a win either way! I smoked at 275 in a MES over a mix of hickory and apple wood. I slathered half of them with a barbecue sauce and half with Franks Red Hot after they came out.