Ok I am preparing for my ultimate Kentucky Derby party this year. That is a big day usually for smoking meats and grilling. This year I am going to make a lot of chicken wings. They have seemed to be my arch nemesis. I have quarters and whole chickens down but wings always get me. Everytime I smoke them I usually run them for about 2 hours at 225 and they always come out with rubbery skin. I thought about grilling them at the end for some crispness or flash frying for about 30 seconds to get done. Anyone have any suggestions on a better way or am I going in the right direction?