I only get plain wings, no seasoning. I defrost them in water then brine them for about 3-6 hours. Any more and they get too salty. I rinse them, mustard/rub them then smoke at 235 for about 2 hours. Time varies depending on how many you have in there, so check after about an hour and half. They should be a bit underdone. I have grilled them and tried a 500 degree oven. They do crisp up, but also can get too well done very quick. Also, it's easy to over smoke them so I use about 2-2.5 ounces of wood, preferably apple.