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They turned out great! Working on the technique a bit to get more dark color on them, but they tasted fantastic. I liked doing it all as one piece, easier to handle and manage. I may chop them after pulling out of the smoker before throwing them on the cast iron and grill. Cheers

Thanks for all the responses! So, realizing the confusion - I misused some terminology that lead to some misunderstanding, my bad. The rub I have is a cajun dry rub, and there's a wing place up here that calls it "blackened" seasoning (just a name for the rub, not the process). I did not mean...

Hey all, I've used these forums as a great reference the past couple years, and I finally got off my lazy rear end and registered! So hi everyone! I know there are a lot of threads about smoking chicken wings, but my question is specific: I'm smoking blackened wings, no sauce will be added so...