Cooked chicken wings last week -- 30 minutes indirect (350 dome) and then 4-5 minutes direct to crisp up the skin (350 dome). They turned out great. Tonight I decided to try a wing recipe from APL's "Serious Barbecue." Recipe recommended 275 as the temp indirect for one hour followed by some basting then an additional 25 minutes at 275. I kept it around 300-310. Well, the skin turned out nearly inedible. Meat tasted fantastic. I also added some baking powder to the spice rub per Dyal's post last week. I'm pretty sure the low temp gave me the leathery skin, but could I have overcooked them? Loved the wings I "winged" last week, disappointed a recipe produced these results.