Visit my other site, For The Wing, for all things chicken-wing!
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.
For 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
For the wings
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.
Nutritional values are approximate.