• Preheat a smoker to 225°F with hickory, mesquite or pecan pellets, or wood chips.
• If the wings were frozen, make sure that they're fully defrosted and pat them completely dry (this will help them get a crispy skin on the outside.)
• Drizzle the olive oil evenly over the wings and rub the oil into the wings.
• Sprinkle the chicken wing seasoning evenly over the wings, then rub it onto all sides of the wings.
• Place the wings in an even layer on the grill grates in the smoker and smoke the wings for 2 hours.
• Remove the wings from the smoker and finish them in the oven, in an air fryer or on the smoker at a higher temperature, to achieve a crispy skin on the outside

To finish the wings in an air fryer

• Place them in an air fryer basket in an even layer. It’s very important that each wing has space around it, so that the air can circulate around the wings and get them crispy.
• Cook the wings for 3 minutes at 400°F, flip and cook for an additional 3 minutes at 400°F.

To finish the wings in the oven

• Preheat the broiler in the oven to high.
• Arrange one rack in the oven about a third of the way from the top of the oven.
• Place the wings in a single layer on a foil-lined baking sheet.
• Place the wings under the broiler for 2 minutes, flip and broil for another 2 minutes on the other side.

To finish the wings on the smoker

• Remove the wings from the smoker and cover loosely with foil.
• Turn the heat on the smoker up to 400°F.
• When the smoker has heated up, place the wings back on the smoker for 3-4 minutes per side to crisp up the skin.

Serve the wings

• Toss the wings with sauce, or serve the sauce on the side for dipping.
• If tossing the wings in sauce, add the wings to a large bowl, pour in the sauce and use tongs to toss the wings until they’re fully coated in the sauce. Make sure the sauce is room temperature or warm. If you toss the cooked wings in cold sauce, it will cool down the wings.