Wings!

Are you planning on smoking them or frying them? Petey want wingey!

I like to smoke then fry mine BTW. Smoke at about 250 degrees or so for about 2 to 2.5 hours, then fry them for a minute or two. The skin is nice and crispy, and they taste awesome. As for the prep, I rub them down, then throw them on the smoker. I don't brine them beforehand, and I don't mop them either. Then you could either throw them in your favorite sauce or just enjoy the dry wings in a bit of sauce (the way I normally do it). I find that if I douse them in sauce, it overpowers the flavors of the rub and the smoked meat. If you want to douse them like most of the restaurants do, you may as well skip the smoking and just toss them in the frier to save time, which is a hell of a lot faster than doing them the way that I do them.