Step 1

Preheat your smoker to 200°.

Step 2

Ensure your wings are completely dry. Pat with paper towels, or ideally, let dry on a rack uncovered in the fridge the night before you're going to want to eat wings.

Step 3

Toss the wings with 1/2 cup melted butter and sprinkle with the Garlic and Herb rub. Place on the smoker for 1-2 hours.

Step 4

While the wings are smoking, melt the other 1/2 cup of oil in a frying pan over medium heat, and put the garlic in. Stir and saute for 30-60 seconds, or until the garlic is fragrant and softened. Stir in the Meat Church Garlic and Herb rub. Set aside.

Step 5

Remove from the smoker and place into your air fryer at 390-400° for about 7-10 minutes (or until the skin is as crispy as you'd like). If you don't have an air fryer, you can always give them a 2-3 minute trip through some 375° oil in a shallow fry pan. Both methods are great! Air fry or traditional fry.

Step 6

Toss the wings in the melted garlic butter and sprinkle over the freshly shredded reggiano. Eat while hot!