Mike, I have a new couch so I'm good there, lol!!
As for wings, I put them on a cookie sheet cooling rack and place that onto a half sheet pan (cookie sheet) and let them dry out in the fridge for as long as I have time for, at least overnight. I actually buy the stackable cookie cooling racks and load one on top of the other and then place that whole thing, sheet and all, into the Traeger. I do this with ABTs too. You may not need to do any of that since I am sure your MAK has a lot more room than my little Traeger.
I like to start mine off with smoke (smoke setting) and let them go for 30 minutes to an hour and then ramp up to 225° for a bit and I also flip and change ends since the Traeger has hot spots I have to move them around a little. I then ramp it up to 350° to finish them. They come out a little smokey and very tender and just crispy enough. Once you ramp that temp up, you really have to keep an eye on'em or you'll have burnt wings in no time flat.
As for seasoning, we use
Mad Hunky "Hot Whang" seasoning Really good stuff!
Here's what I am talking about in reference to stacking them (ABTs but same principle)
For clarification purposes, when I say "we" I mean my wife. She's the wing master. I just sit back and watch her go!