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.

Almost-Fried Smoked Chicken Wings
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. Place wings into a large resealable container. Sprinkle with 1 tablespoon of rub. Seal and shake to coat. Refrigerate for 1 hour.
  2. Fire up your smoker for 250 F smoking and add a few chunks of light wood, such as apple or hickory.
  3. In a medium bowl, whisk the eggs, milk and 1 tablespoon of the rub.
  4. In another medium bowl, combine the flour and corn meal and 2 tablespoons of the rub.
  5. Working in batches, dip the wings into the egg mixture. Shake off the excess.
  6. Then roll the wings in the flour mixture. Shake off any excess.
  7. Transfer wings to the smoker.
  8. Cook for 30 minutes at 250 F.
  9. Very gently flip the wings and cook another 30 minutes.
  10. Continue flipping (very gently!) every 30 minutes until the wings are done, about 2 hours.
For the dipping sauce
  1. Warm the sauce in a medium sauce pan.
  2. Whisk in the remaining ingredients. Adjust seasoning to taste.
  3. Serve warm for dipping.

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