Who doesn't love crispy chicken wings? Getting the balance of crispiness and spiciness is the key with any fried product. Make sure to fry in small batches for proper crispiness. Choose your favorite sauce and go light otherwise, you'll lose the crispness.
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.