Forget every other wing recipe you’ve tried—this one really does live up to the name: Best Chicken Wings Ever. By smoking the chicken wings low and slow, then finishing them in the air fryer, you get unbeatable flavor and crunch in every bite. A light toss in buffalo sauce seals the deal without losing that crispy texture. Perfect for parties, game day spreads, or anytime the craving hits, these wings will be the ones your friends and family beg you to make again and again.
5 min
35 min
6
Main course; Appetizer
Ingredients
- 3 tbsp. Pluck seasoning, of choice
- 3 tbsp. Montreal seasoning
- 3 dozen fresh pasture-raised chicken wings, roughly 3-4 lbs.
- Primal Kitchen Buffalo Sauce
Directions
Step 1
Place wings in a large mixing bowl and evenly coat wings with Pluck and Montreal seasonings
Step 2
Let rest for 5-10 minutes.
Step 3
Smoke wings for 2 hours at 180-200 degrees F. I prefer using Hickory for this.
Step 4
Air fry wings for 15-17 minutes at 375 degrees F, stirring occasionally.
Step 5
It’s best to batch fry wings to ensure all sides get crispy, about 16 wings/ fryer batch depending on size of fryer.
Step 6
After the wings have been fried, place in a large mixing bowl and toss with desired amount of buffalo sauce.
NOTE:
Be sure to batch fry the wings to get the proper crispiness.
When tossing wings with sauce, I prefer to lightly coat them to ensure the crispiness.
If you don’t have a smoker, you can also achieve somewhat close to the same quality of wing if you bake it on low, in the oven, with a sheet tray and a grate.
Don’t be afraid to use your favorite sauce with this recipe. These wings also go well with the Nashville Hot Sauce.
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