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.
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.