Preheat your smoker to 225F, using strong-flavored wood like oak or hickory.
In a large zip-top bag, combine the chicken wings, olive oil, and your seasoning mixture. Mix well to coat the wings evenly.
Place the seasoned wings directly on the grill grates of the preheated smoker, then close the lid. Smoke the wings until their internal temperature reaches 145F. This typically takes about 1.5 hours, but adjust as needed.
While the wings are smoking, preheat the canola or vegetable oil in a cast-iron skillet over medium-high heat until the oil temperature reaches 375F.
Once the wings reach an internal temperature of 145F, carefully transfer them from the smoker to the hot oil in the cast-iron skillet. Work in batches to avoid overcrowding.
Fry the wings for about 2-3 minutes per side, flipping regularly, until the internal temperature of the wings reaches 175F. This ensures they are fully cooked and crispy.
If you prefer naked wings, remove them from the skillet and sprinkle with additional seasoning or a simple blend of salt and pepper before serving.
For saucey wings, mix the Buffalo sauce and melted butter in a bowl, then toss the fried wings in the sauce until coated.
Serve your smoked then fried chicken wings with lots of napkins, and enjoy the delicious combination of flavors and textures!