When I make my wings, I dry rub them in Kingpins Fairy Dust. Smoke them over cherry in my GOSM, until cooked 1 1/2 to 2 hours. When they are done I let them rest, pop them on the gasser, crisp them up and cover in Tabasco Chipotle sauce. Wows them every time.
I have also Jerked the wings with a chefs jerk concoction and smoked them over cherry. That was a winner. Still trying to pry the recipe out of the chefs head. I do know it's a dry rub and a wet rub.