Threw down on some Sunday wings. Smoked for 1 hour with cherry at 250, tossed with sauce in aluminum pan then back in for an hour. Finished on the grill to crisp up the skin. Best wings I've made yet.
Sue I used one chunk that was about 1.5 ounces. I didn't brine them but you certainly could. I just cut them and seasoned them with the same rub I use on ribs then threw them in a zip lock bag in the fridge for about 3 hours. Give them a try and you'll be glad you did.