Yeah, from what I read, if you're doing skin on 350* is the right way.I am new to all of this. I am sure my methods are completely wrong...
I always do chicken at 350. Seems to give it enough smoke even for a faster cook. I guess the theory is that chicken is a delicate flavor so it doesn't take much smoke to be too much? And 350 is high enough to get crispy skin. My father in law goes low and slow on chicken...always turns out rubbery and over-smoked.
Wings I do at 250 and just turn up at the end to crisp the skin. I guess I could probably just do them at 350 the whole time?
Doing the wings at 250*/350* probably gets the better smoke flavor,
since the trick is once things reach a certain temp (I think 140* for pork for example),
they stop absorbing smoke.
So the slower you get there, the more smoke flavor you get.
This in mind, I wanted to do slow and low to maximize the flavor, and we usually cook skinless/boneless thighs anyway, so...
My wife was just enjoying some leftovers and telling me how great they are.
Sadly I have a poultry allergy, so I just have to take her word for it.