I will re-post some pics that I popped on the EggHead forum - but have since made alterations to the 'magic formula' that makes this work even better. I dropped the temp a little (closer to 300) and added smoke right from the start - it adds depth to the taste (if that makes sense). I bumped up the temp towards the end which helped make them nice and crunchy, I originally wrote this for the Egg, but Im guessing it will work in all smokers - although I dont know if you will acheive the same crispness on the top without popping them under a grill (or broiler I think you call them). A healthy alternative to deep fried chicken wings: (as in – zero frying!!!) 1. Get some chicken wings and rinse them. 2. Toss in flour, corn flour (for a nice crunchy finish) and paprika. 3. Leave in the fridge for 1/2 a day to dry out. It would be better to leave them overnight – as this dries the skin more and gets you closer to a fried finish without any frying. 4. Put them in the smoker with an indirect heat (so put them on a rack on top of a pizza stone or the like and cook them for 30 minutes at 375f. 5. Open the smoker and turn them over and let them cook for another 20 minutes. 6. Now comes the ‘hot bit’ - remove them from the BBQ and toss them in sauce. A traditional sauce would be franks sauce and butter, or you can use a nice Nando’s sauce. Franks has zero calories, but strong flavour. 7. Put them back in the BBQ (same rack and temp) and leave them for 10 more minutes. 30, 20, 10 – easy huh? The end result was nice and crisp on the outside, nice tender and moist inside.