Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel's whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.

Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.

When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.

To fry, heat canola oil to 350 F.

Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.

Let cool slightly. Serve tossed with your favorite sauce and your favorite dipping sauce on the side.

Optional: Toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.