Hi Ed - your wings sound great!
I haven't tried wings yet on my new smoker, but I have a couple of questions for you:
Everything I have read says to put your poultry in the smoker patted dry, since the smoke clings to the skin better if dry.
If you soaked in Frank's sauce ahead, and I assume you did not pat them dry, right?
Did they drip hot sauce all over the interior of the smoker?
If so, did you put a pan under them to catch that?
Gimme them details Ed!!