Cold smoke chicken wings?

I wouldn't cold smoke any foul. Why not hot smoke them in a preheated smoker, then cook them at 325-350? I hot smoke them then throw them under the broiler all on the same cookie sheet. Works well.

I smoke wings with rub or marinade for an hour and a half or two hours to cook them; then crisp in very hot (450 - 500) oven for 10-15 minutes. Then toss in more sauce if desired.

Try light sprinkling of CS Spicy Chuicken Rub (it is a bit salty) and smoke at 250 for 1.5 hours. Crisp in 450 oven for about 15 minutes. Toss is a 50/50 mix of Tobasco Buffalo Sauce and butter.

I ended up just adding some extra smoke with a prototype pellet tube that fits in the fire box area. I cooked them at 350 for 1 hour and 20 minutes.
You could tell they had been smoked but could have use some more.
Next time I will try them at 225 and then finish at 400 or so till crisp.
I threw a couple Spatchcocked birds on at the same time, everything turned out great, nice crispy skin. I used a mix of Oakridge BBQ's Secret Weapon and Habaerno Death Dust on the wings.
Got to try out the Frogmat too, worked just as advertised, cant wait to make jerky again now

Those wings sure do look nice Rich.

Great lookin' chicken Rich!