Best BBQ wings I’ve ever had were jumbos smoked with hickory and cherry at 270° until an internal temp of about 145°, pulled, patted dry, fried hot and fast to crisp the skin and finish cooking, tossed in sauce that was kept warm in the smoker, and then the wings were returned to the smoker till the sauce tacked up. Sauce was a Piedmont style sweetened with Cheerwine.