Help with Wings

Unless you are trying to do slow smoked wings, i would go hotter and if you have the means, raise them up in the dome. I usually do mine somewhere in the ballpark of 375-425 raised indirect and pull them when they look good (roughly an hour). You can also do them direct, but i would keep an eye on them so they don't get burnt. 

Couple of things to try out:

1. Be sure to pat the wings dry before putting them on. Putting wet wings on will yield wet wings. 

2. A good trick is to let the refrigerator do the work for you. Put them in pan unsauced and patted dry for about an hour or two before you put them on. 

3. Finishing with some direct heat to give it some good charring. This also will help crisp up the outsides. 

4. Cornstarch - If you want a fryer like crispy skin you can add a little cornstarch to the outside and it will give you that exterior you are looking for. 

Play around with it and you'll find what you and your family like. Good luck! 

Yeah like @ReverePlaceGrillin mentioned, if you have the time to let them air dry in the fridge that's always a bonus then adding a light dusting of cornstarch will help with crispy skin

Buy cast iron dutch oven with a lid.  Fill it 2/3 way with peanut oil.  Heat the oil to 365.  Add your wings.  Cook small wings for 10 minutes and large wings for 12 minutes.  Put the wings in a large bowl and add a liberal amount of Frank's Wing Sauce.  The end result will be some of the best wings you will ever eat in your life.

The egg is an amazing cooking machine, but I promise you that the dutch oven with peanut oil will produce wings that no grill or smoker can.  You can't beat the ribs, brisket, or pulled pork on my egg ... but my wings go into the cast iron dutch oven.

I marinated some in the Allegro hot and spicy for 24 hours. (Someone posted a while back but can't remember who to give credit to) I cooked indirect @ 350 for 45 minutes. Best wings I've ever had!!!