Here a recipe i use all the time, easy and they are usually pretty crisp (not greasy)
Smoked Chicken Wings
Cut wings into separate pieces throwing away the tip.
Rub evenly with your favorite rub recipe for chicken.
Marinate in the refrigerator in a zip lock bag for 24 hours, make sure they are sealed or everything in your frig will smell and taste like garlic!
Smoke on you smoker using the in-direct method, If you cook using the direct method you have to watch them all the time to keep from burning because the skin has a lot of grease,
I have a Weber so I build a fire as: (This make a constant fire of 250 to 275 degrees, low and slow for smoking)
10 - 15 briquettes on each side of the grill, after they are ready (white ash),
hand full of hickory chips, that have been soaked in water for at least 30 minutes, on each set of coals (they will smoke about 30 - 40 minutes)
3 - 4 briquettes added to each side along with more hickory chips every 30 to 40 minutes,
(I usually wait until the smoke from above pretty much stops, it will depend on weather, wind, etc. may be 30 minutes)
2 to 2 1/2 hours or until they are not "greasy" anymore........Only open the grill to add coals or hickory! No peeking!!!!
Remove from grill and baste in your favorite Wing sauce, I use Franks Buffalo Wing Sauce!
