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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!
Visit my other site, For The Wing, for all things chicken-wing!
Smoke ’em
The process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.
Fry ’em
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!
Grill ’em (optional)
There’s a brewpub by our house 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 like the restaurant does. They are fantastic either way, but grilling them real quick does help set the sauce.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
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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.
Fried Smoked Wings
Equipment
Ingredients
- 3-4 pounds chicken wings flats and drumettes
- your favorite BBQ rub I used Albukirky Seasoning’s Green Chile Rub
- canola oil for frying
Instructions
- 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.
- Toss the wings in the seasoning.
- Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
- When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
- To fry, heat canola oil to 350 F.
- Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
- Let cool slightly.
- Serve tossed with your favorite sauce and your favorite dipping sauce on the side.
Notes
Nutrition
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