"Has anyone tried smoking chicken wings? I tried some yesterday in my Great Outdoors Smoky Mountain Series LP smoker. The way I did it was I washed the wings with water and applied a dry chicken rub, 2 hours @ 250 degrees. The meat itself came out great....moist, fall off the bone with a really good flavor. The problem was that the skin was really tough. What do you think I should have done different? Higher temp for less time? Lower temp for more time? Or maybe oiled the wings first and then applied the rub? Or something else?"