3 Tablespoons Pluck seasoning
3 Tablespoons Montreal seasoning
3 dozen fresh pasture-raised chicken wings, roughly 3-4 lbs.
Primal Kitchen Buffalo Sauce
Place wings in a large mixing bowl and evenly coat wings with Pluck and Montreal seasonings.
Let rest for 5-10 minutes.
Smoke wings for 2 hours at 180-200 degrees F. I prefer using Hickory for this.
Air fry wings for 15-17 minutes at 375 degrees F, stirring occasionally.
It’s best to batch fry wings to ensure all sides get crispy, about 16 wings/ fryer batch depending on size of fryer.
After the wings have been fried, place in a large mixing bowl and toss with desired amount of buffalo sauce.