A local Cajun places does this. They smoke the wings in their smokehouse with the other meats, then deep fry them. They don't flour them (which is IMO wing sacrilege anyway), but I believe they either baste with their wing sauce during the smoke or dunk them right before frying as there is some of the sauce cooked into the wings. They are then served with a light coating of their wing sauce after the fryer. Some of the best, if not THE best, wings I've ever had.