You will need lots of wings, at least 1 pound per person, preferably 1 1/2 pounds per person. There’s not a lot of meat on those wings, plus, for all the work your putting into these, a few leftovers is always appreciated.
I usually purchase the whole wings, and trim them myself. Sometimes they are more than half the price, so, it can be worth the trouble.
A simple rub, of your choice, enhances the flavor. We used a rub that had light brown sugar in it, so our wings came out very dark.
This is definitely a weekend dish. These wings were on the smoker for about 3 hours at a temp between 225 and 250. For the last 30 to 40 minutes smoking we brushed on a little bit of BBQ sauce.