Almost-Fried Smoked Chicken Wings

This is Anita’s favorite way of me cooking chicken wings. Me, I’m happy enough with just cooking them up on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification. But, that being said, I also love these crunchy wings that require no frying at all. They have a tremendous smoky flavor, and a nice crunch. They are tender and juicy and can be made on a smoker (I use a Weber Smokey Mountain 18-1/2-Inch Charcoal Smoker) or over indirect heat on a charcoal or gas grill.

Almost-Fried Smoked Chicken WingsFor the sauce I just threw a bunch of extras in with some Weber Original BBQ sauce. It had a nice kick, but wasn’t crazy hot.

If you prefer to just go for the gusto and deep fry your wings, try my fried smoked wings recipe. They are beyond great.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Almost-Fried Smoked Chicken Wings

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 8

Ingredients

For the wings

  • 1 family pack 4 or so pounds chicken wings, tips removed, drumettes and flats separated
  • 4 tablespoons your favorite rub divided (I used Dizzy Pig Swamp Venom)
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow corn meal

For the dipping sauce

  • 1 bottle Weber original BBQ sauce
  • 4 tablespoons chile paste
  • 1/4-1/2 teaspoon dried ground ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar

Instructions

For the wings

  • Place wings into a large resealable container. Sprinkle with 1 tablespoon of rub. Seal and shake to coat. Refrigerate for 1 hour.
  • Fire up your smoker for 250 F smoking and add a few chunks of light wood, such as apple or hickory.
  • In a medium bowl, whisk the eggs, milk and 1 tablespoon of the rub.
  • In another medium bowl, combine the flour and corn meal and 2 tablespoons of the rub.
  • Working in batches, dip the wings into the egg mixture. Shake off the excess.
  • Then roll the wings in the flour mixture. Shake off any excess.
  • Transfer wings to the smoker.
  • Cook for 30 minutes at 250 F.
  • Very gently flip the wings and cook another 30 minutes.
  • Continue flipping (very gently!) every 30 minutes until the wings are done, about 2 hours.

For the dipping sauce

  • Warm the sauce in a medium sauce pan.
  • Whisk in the remaining ingredients. Adjust seasoning to taste.
  • Serve warm for dipping.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.