Can you give more detail on the probe that was reading 190°F. Was that probe in-between racks or very near the food. If so, moisture evaporating from the meat can lower the temperature near the meat up to 40°F lower.
If you are getting a temp of 205°F, with 2kg of chicken wings, that is pretty good. The current models are listed as obtaining a maximum temperature of 280°F, but with a 500 watt element; I've never been able to obtain a maximum temperature with food in the cabinet. There is a temperature sensor that will shut the unit down if it exceeds a certain temperature. If Bradley is still using the same type of sensor it will disengage +/-20°F when it near or pass 280°F.
As the meat gets closer to being done you should see and increasing improvement of the cabinet temperature. Chicken with skin will expels a lot of moisture, this can keep your cabinet temperatures down. Leave your vent 3/4 to wide open, at least initially, to allow that moisture to escape. Since you are using a dual cooking method, starting in the Bradley and finishing in the oven, you can keep the vent wide open the whole time you are smoking. Many will start their cook in the Bradley and finish some other method, such as the oven, grill etc.