I dusted these huge wings with the house rub (paprika, turbinado sugar, chili powder) and some Dizzy Pig Swamp Venom for heat.
On to a 300f Big Green Egg smoker for 25 minutes a side (direct set-up). The wings registered 163f (I usually pull them at 160F) and they were still plenty moist and juicy - one of the advantages of using the BGE, it is very forgiving.
Here's a close-up of the crispy skin.
