This particular recipe would lend it self well to the low and slow Bradley approach.
12-15 whole wings, tips removed
Combine 1 egg and 1.5 cups of milk in a bowl
Combine 1/2 cup all purpose flour, 1/2 cup corn meal 2 tablespoons of favorite rub(I used Dizzy Pig Swamp Venom).
Dip wings in egg wash allow excess to drip off, dredge wings in flour mixture shake off excess and place on pan(or smoker rack). After all wings are done place pan in fridge for at least 1 hour. This allows for flour mixture to set. Place on smoker racks and smoke/cook at 225°-250° for 2-2 1/2 hrs. When these are done on a charcoal grill the skin gets crisp just like they were fried(very close). Very good wings. Enjoy[:D].
Original recipe here:
http://www.dizzypigbbq.com/recipesWings.html
Jeff
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.