I remove the tips and marinate the wings in apple juice for a day. . .
or use a vacuum for a few hours. Occasionally, I dump in a teaspoon or
two of my dry rub mix. The wings then get smoked with pecan or apple
wood until they are at 175f. Even with the damper open, the smoker
leaves them a bit grayish and with rubbery skin, so I then flame them
briefly on my infrared grill- about 45 seconds per side. This gives the
skin a pretty color and a bit of crunch. They're served with either
Rudy's or KC Masterpiece on the side.


--
---Nonnymus---
Neither a borrower nor a lender be;
For loan oft loses both itself and friend,
And borrowing dulls the edge of husbandry.