I was in the mood for some wings so i decided to smoke a batch. As you can see they are smoked on my trusty ECB with nothing in the water pan. I kept the temps between 270 and 300 for crisp skin. They were on the smoker for about 2 hours and 45 mins. I didnt bother to temp them, I just went by looks. nice and steady ready for the shake I wanted to try Franks red hot Wing Sweet BBQ sauce but I still like a hot wing so i mixed them about 50/50 They were much better thant he last time I smoked wings, most likely because I didnt use any liquid in the water pan. The skin was closer to a deep fried wing.