Best Wings Ever

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

We recommend using Pluck Spicy, All-Purpose or Zesty Garlic for this recipe.


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.

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.


3 tablespoons Pluck seasoning

3 tablespoons Montreal seasoning

3 dozen fresh pasture-raised chicken wings, roughly 3-4 lbs.

Primal Kitchen Buffalo Sauce


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