Quote Originally Posted by Irving View Post
I've posted a recipe in here before, but I'm mobile so I can't get to it at the moment. Smoked wings are the best.

I use this method.

I like to use the dry rub, and the sauce at the end. I'm a big fan of just Franks (either standard or wings), a tea spoon of garlic, and an entire stick of butter in a metal bowl, heated on the stove on low. Get the sauce hot and toss away. By far my favorite wings.
I should have been more specific and now that I review the photos it looks like maybe what I'm in search of isn't what was actually shown:

What I'm in the market for is a good dry smoked chicken wing.

I tend to prefer the rare places that offer dry BBQ chicken wings that have seasoning, smoke and chicken as the primary flavor profile. I like a good sauced wing from time to time as much as the next guy but what I'm looking for is an easy solution to throw a batch of chicken wings on my smoker and achieve the desired result without using sauces.