Almost-Fried Smoked Chicken Wings Archives

These are my wife’s favorite 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 almost-fried smoked chicken 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.

Visit my other site, For The Wing, for all things chicken-wing!

A Simple Sauce Is All You Need

For the sauce I just threw a bunch of extras in with some BBQ sauce. It had a nice kick, but wasn’t crazy hot. It’s perfect for my almost-fried smoked chicken wings.

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

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Print Pin

5 from 1 vote

Almost-Fried Smoked Chicken Wings

I love these wings because they require no frying at all. They have a tremendous smoky flavor, and a nice crunch.

Course Main

Cuisine American

Keyword smoked, wings

Prep Time 1

Cook Time 2

Total Time 3

Servings

Calories 437kcal

Author Based on a recipe from Dizzy Pig

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes
4 tablespoons your favorite BBQ seasoning divided
1 cup milk
2 large eggs
½ cup all-purpose flour
½ cup yellow corn meal

For the dipping sauce

1 bottle your favorite BBQ sauce
4 tablespoons chili paste
1/4-1/2 teaspoon ground ginger
1 tablespoon soy sauce
1 tablespoon unseasoned rice 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.