Fried Smoked Wings

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. These are one of most dangerous things you could ever put in front of me. I don’t even need any sauce to toss or dunk them in, either. Just give me a big basket of them and get out of the way!
The process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.

When the wings are done you toss them into a deep fryer for a minute or so, until golden brown and lightly crispy. You can also make a big huge batch and freeze the smoked wings (before frying). All you have to do is thaw them and deep fry them when you’re ready to serve them at a later time. I was worried that making them from the frozen smoked wings would result in over-cooked, tough wings, but oh no, they were fantastic!

There’s a brewpub by our house, Redemption Alewerks, that makes crazy-good chicken wings. They smoke them first over a mix of mesquite and cherry woods, then flash fry them. They sauce them then place them over a hot flame to finish them off. My approach is similar, but I don’t always put them onto the grill at the end. They are fantastic either way, but grilling them real quick does help set the sauce.

For smoked wings that seem like they were fried, but weren’t, try my almost-fried smoked wings. Same great crunch and flavor without the oil.

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.

5 from 1 reviews
Fried Smoked Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • Your favorite rub (I used Albukirky Seasoning's Green Chile Rub)
  • Canola oil, for frying
Instructions
  1. Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel's whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
  2. Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
  3. When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
  4. To fry, heat canola oil to 350 F.
  5. Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
  6. Let cool slightly. Serve tossed with your favorite sauce and your favorite dipping sauce on the side.
  7. Optional: Toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.

Red Chile BBQ Wings

Boy was I ever happy that I bought a sampling of the seasonings, sauces, and jellies from AlbuKirky Seasonings. Everything in the online store looked and sounded so good. I anxiously awaited the day my package arrived (which was very soon after I clicked ‘Check out’). I knew exactly what I was going to do first: chicken wings made with Kirk’s red chile rub and sauced with his red chile BBQ sauce. The perfect combination of southwestern flavors and a little kick of heat, the rub and sauce made for fantastic wings.
I’ve used the red chicle rub and BBQ sauce on many things since making these wings. Ribs, burgers, chicken, you name it, all came out great. But, oh, how I do love the wings. There’s no flavor like it to be found in any wing place around here, that’s for sure. There should be.

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.

5 from 1 reviews
Red Chile BBQ Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the rub, to taste. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.

Enchilada Chicken Wings

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada wings so much I had to make them two days in a row. The wings by themselves are fantastic. You could serve them dry, without the sauce. The sauce is spicy and it reminds you of traditional wing sauce, but with a great south-of-the-border twist.I prefer to make my own taco seasoning mix, but you can of course use pre-made. For these enchilada wings you’ll want to use a seasoning that is fairly fine in texture. You don’t want any big chunks of spice on your wings. First, it might burn when you cook the wings. Second, no one wants to bite into a big chunk of… .something.

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.

Enchilada Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • 2 tablespoons taco seasoning (I used my homemade seasoning)
  • 1 (10 ounce) cans enchilada sauce
  • 1/4 cup wing sauce
  • 1/2 cup Ranch dressing
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and taco seasoning, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done, transfer to a bowl.
  6. Combine the enchilada sauce and Frank's wing sauce.
  7. Combine 2 tablespoons of the sauce mix with the Ranch dressing. Drizzle the remaining sauce over the wings. Toss to coat.
  8. Serve.

Angry Chicken Wings

I was big time happy with these angry chicken wings. ‘Angry’ because they pack a little kick, but not so much that your mouth is on fire. A very nice kick. This was my first time cooking with gochujang chile paste, and I really loved it. It’s sort of savory, sort of sweet, and sort of spicy. It contains fermented soybeans but the flavor isn’t overwhelming. A little gochujang does go a long ways, but it sure makes for one fantastic wing sauce.
The angry chicken wing sauce would also be good on grilled pork chops or grilled ground chicken or turkey burgers. Just dab a little on top before you dig in. If you make the sauce ahead of time and keep it in the fridge, it might thicken up a bit. Just add a few drops of water and stir to get the desired consistency.

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.

5 from 1 reviews
Angry Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1/4 cup canola oil
  • Kosher salt
  • Freshly ground black pepper
For the sauce
  • 1/3 cup gochujang chile paste
  • 2 tablespoons chile powder
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon water
  • 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • Sesame seeds and thinly sliced green onions, for garnish (optional)
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the salt and pepper. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
  1. Whisk all ingredients together until smooth. Add a bit more water if needed if the sauce is too thick.

Fiery Catalina Wings

Despite how simple the sauce on these fiery Catalina wings was to make, it absolutely blew us away! We loved it! A tad of sweetness, a tad bit of tanginess, and a good bit of heat. Of course, you can adjust the heat to your liking, which is why making your own chicken wing sauce is so much more fun than using a sauce out of a bottle.
fiery-catalina-wingsI cook a lot of wings using lots of different sauces, but there’s not doubt that fiery Catalina wings will be common in our house. Everything we need to make them is on-hand, so I can throw together the sauce in no time with no hassle. Perfect.

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.

Fiery Catalina Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons your favorite wing seasoning (I used my Fire Eater rub)
For the sauce
  • 10 ounces Catalina salad dressing
  • 5 ounce your favorite hot sauce (don't be afraid to add a bit more!)
  • 1 teaspoon chili powder
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
  1. Whisk together all ingredients.

New Chicken Wing Cookbook

Woo hoo! Just in time for the Super Bowl! I just wrapped up the total re-design of the Life’s A Tomato new free eCookbook of chicken wing recipes. It’s packed with over 50 recipes for the Char-Broil Big Easy, grill, smoker, deep fryer or oven! Here’s just a sampling of what you’ll find:

Gold fever wings
Blackened dry wings
Bourbon Street wings
Crispy chipotle wings
Buffalo wings on the Char-Broil Big Easy

To download the new chicken wing cookbook, just click Our Free eCookbooks in the menu on the right.

New Chicken Wing Cookbook

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Peach Apricot Chile Wings

I had been jonesin’ for these peach apricot chile wings from the moment I ran across the original recipe. Not because I’m a big fan of apricots, mind you, but because i knew that the combination of sweet peach and apricot would go perfectly with spicy chile sauce. Heck, I think the sauce even changed my mind about apricots!Peach Apricot Chile WingsI cooked these peach apricot chile wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.

Usually I toss my wings with sauce after they are cooked, but this time I brushed some of the sauce onto the wings just before removing them from the grill. The sauce ‘set up’ a bit, making for the best sticky yummy wings you could imagine. I also served a bit extra of the sauce on the side for dipping.

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.

Peach Apricot Chile Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Fire-Eater rub (or your favorite seasoning)
For the glaze and dipping sauce
  • 6 ounces peach preserves
  • 6 ounces apricot preserves
  • 1 cup Thai chili paste (such as Sambal Oelek)
  • 1 teaspoon fresh lime juice
  • 1 tablespoon minced fresh cilantro
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for up to 3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Brush wings with sauce just before removing from the grill and serve with additional sauce for dipping.
For the sauce
  1. Combine all ingredients in a saucepan over medium heat.

Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings. I used the Big Easy Cooking Rack, which lets you cook on up to 6 different levels, enough room for a family pack (around 4 pounds) of wings. You can also use the standard Big Easy basket along with the bunk bed basket, but you won’t be able to cook as many wings at once.
Buffalo Wings on the Char-Broil Big EasyI did ‘finish’ the wings on a grill to get a little char and crisp, but doing so is completely optional. These Buffalo wings are fantastic right off the Big Easy. If a little crunch is what you want do what I did and put them over high heat on a grill for a few minutes before serving.

I’ve had great fun cooking with the new rack. Check out my thoughts on it here. Make sure that you put the wings on in a way that you don’t overload one side of the rack or they might tip. Start in the center and work your way out, balancing the wings as you go.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Buffalo Wings on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
You'll need the Char-Broil Big Easy Cooking Rack to be able to cook an entire 4 pounds of chicken at once.
Ingredients
  • 4 pounds chicken wings, separated
  • 6 tablespoons butter
  • 1/2 cup Frank's Original hot sauce
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Place the wings into a large resealable bag or container.
  2. Melt the butter in a medium saucepan.
  3. Stir in the remaining ingredients.
  4. Let cool slightly. Pour all but 1/4 cup of the marinade onto the chicken. Save the 1/4 cup for finishing the wings later.
  5. Seal the chicken and toss to coat. Let marinate at room temperature for 30 minutes.
  6. Fire up your Big Easy.
  7. Add chicken to the cook racks and lower into the cooker.
  8. Cook for 30-45 minutes or until chicken is done. Note that depending on conditions, chicken at the top of the rack may cook quicker or later than those on the bottom. Don't just check one piece for doneness.
  9. NOTE: At this point, you can if you wish, transfer the chicken to a hot grill to get a nice char and a little crunch on the wings. It's completely optional, though.
  10. Remove chicken and place into a large bowl.
  11. Add the reserved marinade and toss to coat.
  12. Serve with your favorite dipping sauce.