Yes oh yes, this is the way to make chicken wings. Cranking up the temp gives these a nice crispy crunch along with that nice smoke flavor that excites your taste buds.
Rinse chicken wings with cold water and dry thoroughly. If flats and drumettes are still one piece, cut with kitchen shears at the joints and discard the tip.
If applying wing sauce, brush sauce on the chicken 5 minutes after putting them back on the smoker. Then continue to cook until reaching an IT of 170-180°F.