Looks great! What did you do different?
I did two things different from my first attempt I posted here:
http://www.letstalkbbq.com/index.php?topic=21593.0First, I cut the wings into flats & drums rather than leave whole. That exposed more surface area to allow the heat to surround the wings.
Second, I turned the temp up all the way for the last 5 minutes of cooking. That really made a difference. These wings had that crunch you get with deep frying, PLUS, they had that slight bacony flavor to go with that crunch. These really were just as good as deep fried without the added grease. ++++