I did two batches of Dude's Boulevard Wheat Clone http://www.homebrewtalk.com/showthre...oulevard+wheat
and used Wyeast 1010 American Wheat. The first batch was awesome and everyone I shared it with liked it. The second batch I made I pitched on the previous batch's yeast cake and didn't get to bottling it for a while. I had autolysis problems with it (burnt tire flavor ect).
Wyeast 1010 will do good for you if you keep it cool.
I've had temps on Nottingham get away from me on a batch. I'd rather drink wheat beer that got away from me on temps, personally. I like bananas. The Nottingham produced fusel alcohols and tasted like drinking beer with a decent amount of bad moonshine.
Seems to me if you're going to use dry yeast you can't go wrong with Safale US-56. It doesn't seem as fussy as Nottingham with temps if you don't have a good way to moderate them.