Any smoked + twice fried enjoyers?

First time I ever had wings that were smoked + twice fried was at Coyote’s Adobe Cafe in Springfield, MO. Now it’s the only way I’ll cook wings if I have the time.

Cooking method could be improved upon IMO but typically wings will go on the pellet smoker at a low temp (190-225 degrees) setting for 15-30 minutes, pulled, fried in small batches until golden, let wings rest for 5-10 minutes, add back to the fryer for 2.5-5 minutes

I’ve experimented with leaving the wings in the smoker for longer, brining the wings prior to cook, etc, but I feel like this simple method gives the best crunch plus a nice but not invasive smoke ring. I’ve found that too much time on the smoker will leave the skin in a leathery state after being fried that doesn’t give the best eating experience. Typically the wings are still very juicy while the outside is nice and crisp, and sometimes the skin on flats will even bubble up

Pictured from left to right:

Excessive ranch powder season coated wings

Redneck Lipstick barbecue sauce coated wings + a homemade “spicy bbq” using the Redneck Lipstick as a base

Plain

Curious to hear your thoughts if you’ve used similar cooking methods before!