The finer points of chicken wings
Not trying to dismiss anyone else's thoughts or suggestions, just adding my $.02.
1. If you're anywhere near Buffalo and have to try real wings once, do not waste the opportunity by going to the Anchor Bar. Go to the Millersport Highway exit of I-190, and a place called Duff's.http://buffalo.citysearch.com/profile/7754066
If you have never understood the buzz about wings, and are nearby (headed for Niagara Falls perhaps) stop by. You can get takeout, but it's not advisable, as hot wings steam in styro containers.
2. Smoked wings, in my experience, have to be finished over a grill or in a runaway (300 degrees plus) smoker to crisp the skin. If you only smoke, the same way you treat spareribs, the skin will be leathery.
3. Marinated and grilled wings are excellent but need a low fire and an unusually attentive cook because of the flare-up/carbonization potential. I prefer a Thai-esque coconut milk/lime/ginger/garlic/cilantro marinade for this, soaked over night.