Smoked Then Fried Wings: Perfectly seasoned, smoked low and slow, then crisped to perfection, these are the best wings that deliver the ultimate taste adventure. Discover simple tips and essential tools for BBQ success.
Smoked and Fried Chicken Wings
Today, we’re diving into the realm of irresistible BBQ greatness with our signature dish: Smoked Then Fried Wings. These wings bring together the best of both worlds, with a slow and smoky embrace followed by a sizzling hot dance in the frying pan. The result? Pure magic for your taste buds!
As a seasoned BBQ enthusiast with years of grilling and smoking experience, I’m excited to share this fantastic recipe with you. Get ready to embark on a flavor adventure that will leave you craving for more!
While these wings are a show-stopping centerpiece at any BBQ feast, they’re surprisingly approachable for all skill levels. With easy-to-follow steps and simple tips, even beginners can achieve mouthwatering success.
To make this culinary masterpiece, all you need are a few essential tools to help you conquer the grill and fryer alike. A trusty smoker, preheated to 225F, is your wing’s smoky sanctuary. For that rich, smoky flavor, opt for oak or hickory wood pellets to infuse the wings with a taste that will have your guests asking for seconds.
When it’s time to fry these wings to crispy perfection, a large cast-iron skillet and a cooking thermometer are your secret weapons. And of course, a sense of culinary adventure and a passion for mouthwatering BBQ are the key ingredients that make this recipe truly shine.
My passion for grilling, smoking, and creating delicious meals has inspired me to share simple tips, tasty recipes, and credible product reviews with fellow BBQ fans like you. Join me on this flavorful journey, and together, we’ll explore the secrets of fantastic BBQ dishes and products.
So fire up that grill, get ready to savor the smoky goodness, and let’s dive into the world of Smoked Then Fried Wings – the ultimate BBQ delight!
How To Make Smoked then Fried Chicken Wings
Preheat Your Smoker
Before you start making chicken wings, preheat your smoker to 225F. Use a strong-flavored wood like oak or hickory to add that delicious smoky flavor to the chicken wings. It’s essential to get the smoker ready before you start cooking the wings.
Season the Chicken Wings
In a large zip-top bag, put the chicken wings, olive oil, and your favorite seasoning or spice blend. Seal the bag and give it a good shake to coat the wings evenly. You can use this Pikes Peak Butchers Rub or any other seasoning you love. This step gives the wings a fantastic flavor profile.
Smoke the Chicken Wings
Place the seasoned chicken wings directly on the grill grates of the preheated smoker. Close the lid to trap the smoky goodness inside. Let the wings smoke until their internal temperature reaches 145F. This process usually takes around 1.5 hours, but keep an eye on them to ensure they don’t overcook.
Preheat the Oil
While the wings are smoking, it’s time to prepare the oil for frying. Preheat your canola or vegetable oil in a large cast-iron skillet over medium-high heat until it reaches 375F. Make sure the oil is hot enough; otherwise, the wings won’t turn out crispy.
Fry the Chicken Wings
When the wings reach an internal temperature of 145F on the smoker, it’s time to get them crispy. Carefully transfer the smoked chicken wings to the hot oil in the cast-iron skillet. Make sure the whole chicken wing is covered in oil. Fry the wings in batches, so they don’t crowd each other. Fry each side for about 2-3 minutes, flipping regularly until the internal temperature of the wings reaches 175F. This ensures that you’ll have fully cooked and crispy chicken wings.
Choose Your Serving Style
You can serve the wings as they are, without any sauce, if you prefer naked wings. Simply remove them from the skillet and sprinkle a bit of additional seasoning before serving. Alternatively, if you love sauced wings, you can mix 1 cup of Buffalo sauce and 2 tablespoons of melted butter in a bowl. Toss the fried wings in the hot sauce until they are thoroughly coated.
Enjoy Your Delicious Smoked Fried Chicken Wings
Now, your mouth-watering smoked fried wings are ready to be enjoyed! Serve them up with some napkins, as they might get a bit messy, but that’s all part of the fun. These wings bring you the best of both worlds – the rich, smoky flavor of slow-smoked wings and the crispy goodness of fried wings. Dive in and savor each bite!
Tips For Making Smoked then Fried Wings
If you’re new to the world of BBQ and want to try making these delicious smoked fried chicken wings, here are some simple and easy-to-understand tips to help you get the best results:
Go Low and Slow with Smoke
When smoking the chicken wings, keep the smoker temperature at 225F. Use oak or hickory wood pellets for a strong smoky flavor. Smoking them low and slow helps infuse the wings with that rich smokiness before frying.
Seasoning Flexibility
Don’t be afraid to experiment with seasoning. Before smoking, toss the wings in a little olive oil, then sprinkle your favorite seasoning blend all over them. You can try different flavors like lemon pepper, sweet rub, or even a custom blend with garlic powder and onion powder to suit your taste preferences.
Temperature Matters
Use a cooking thermometer to monitor the internal temperature of the wings. Smoke them until they reach 145F, and then fry until they reach 175F. This ensures they’re fully cooked and safe to eat while maintaining the desired tenderness and crispiness.
Oil Temperature for Perfect Crisp
When frying the wings, make sure your canola or vegetable oil is heated to 375F. This high temperature ensures the wings come out crispy and not greasy. If the oil is too cool, the wings might turn out soggy. If you have a proper deep fryer, we recommend taking the deep fry step to this appliance!
Try Air Frying Option
If you have an air fryer and want a healthier alternative to deep frying, you can air fry the smoked wings at 400F until they achieve the desired crispiness. The cooking time will be similar to deep frying, and you’ll still get that satisfying crunch.
What to Serve With Smoked and Fried Wings
Now that you have your smoky, crispy, and oh-so-delicious smoked then fried wings ready to go, it’s time to complete the flavor fiesta with some delectable sides and accompaniments. These dishes will complement your wings, elevate the meal, and make your BBQ feast an unforgettable experience. So, let’s dive into the world of mouthwatering side dishes that will have your guests begging for seconds!
Cool and Creamy Coleslaw: A Refreshing Crunch
A classic coleslaw is the perfect partner for your wings. Its creamy texture and tangy dressing provide a refreshing contrast to the smoky and spicy flavors. The crisp cabbage and carrots add a satisfying crunch that balances the tender wings. Plus, coleslaw’s cool nature offers a delightful respite for your taste buds between bites of the hot and flavorful wings.
Golden Garlic Parmesan Fries: The Ultimate Indulgence
Take your wing experience to a whole new level with these golden garlic parmesan fries. These crispy wonders, sprinkled with savory garlic and grated parmesan, add a layer of richness that complements the smoky wings beautifully. Each fry becomes a delectable canvas for capturing extra sauce and seasoning from your wing plate, creating a harmonious flavor symphony in every bite.
Grilled Corn on the Cob: A Summery Delight
Embrace the summertime spirit with grilled corn on the cob, the ultimate seasonal sidekick for your BBQ wings. Grilling corn enhances its natural sweetness and imparts a delightful smokiness that resonates with your wing’s flavor profile. Brush the corn with a touch of butter and sprinkle some chili powder for a spicy kick, creating a perfect harmony between your wings and this sunny side.
Zesty Ranch Dip: A Flavor Boosting Champion
Elevate your wing experience with a zesty ranch dip that complements their flavors and adds an extra dimension of taste. The creamy and tangy dip, adorned with fresh herbs and spices, provides a luscious coating for your wings. Each dip and dunk becomes a burst of flavor that enhances the smokiness and spice, making it impossible to resist coming back for more.
Best Beer to Serve With Chicken Wings
When it comes to enjoying a plate of mouth-watering smoked fried chicken wings, the perfect beer can take your taste buds on an unforgettable journey. Picture this: tender, smoky chicken wings meet a delightful dance of flavors with every sip of your chosen beer. So, let’s raise our glasses (or cans) and explore the top 3 beer styles that pair brilliantly with these fantastic wings!
IPA – Hoppy Goodness Galore!
The king of bold and hoppy beers, IPA (India Pale Ale), is a fantastic companion for your smoke fried chicken wings. Its assertive hop character, brimming with citrus, pine, and floral notes, effortlessly cuts through the richness of the fried skin, leaving your palate refreshed and ready for more.
The bitterness in the IPA cleverly contrasts with the sweet and tangy flavors of the Buffalo sauce, creating a delightful harmony that will make your taste buds sing.
Lager – Smooth and Balanced Serenade!
For those seeking a smooth and easy-drinking experience, reach for a crisp and refreshing Lager to complement your wings. Lager’s clean profile and mild maltiness provide a beautiful canvas for the smoky goodness to shine through.
With each sip, the Lager’s light body and gentle carbonation cleanse your palate, ensuring you savor every nuance of the seasoned and crunchy goodness. It’s a harmonious pairing that makes you want to kick back, relax, and enjoy the summer vibes.
Brown Ale – A Warm Embrace of Flavors!
Looking for a beer that embraces the heartiness of the smoked fried wings? Look no further than a delectable Brown Ale. This malt-forward gem boasts a nutty and toasty character that wonderfully complements the smoky wings’ earthy notes. The beer’s slight sweetness harmonizes with the seasoning’s spices, creating a warm and cozy flavor embrace that’ll have you reaching for another wing and sip in no time.
Other Chicken Recipes
- Honey BBQ Wings
- Grilled Lemon Pepper Wings
- Bacon Wrapped Jalapeno Popper Chicken Recipe
- Grilled Chicken Thighs Recipe
- Grilled Chicken Legs Recipe
- Grilled Bruschetta Chicken Recipe
Equipment
- Traeger Pellet Grill (or any smoker capable of holding a steady temperature)
- Large zip-top bag for marinating the chicken wings
Ingredients
- 3 lbs chicken wings
- 2 tbsp olive oil
- 2 tbsp Pikes Peak Butchers Rub
- 2 cups canola oil or vegetable oil (for frying)
Buffalo Sauce
- 1 cup buffalo sauce
- 2 tbsp melted unsalted butter
Instructions
- Preheat your smoker to 225F, using strong-flavored wood like oak or hickory.
- In a large zip-top bag, combine the chicken wings, olive oil, and your seasoning mixture. Mix well to coat the wings evenly.
- Place the seasoned wings directly on the grill grates of the preheated smoker, then close the lid. Smoke the wings until their internal temperature reaches 145F. This typically takes about 1.5 hours, but adjust as needed.
- While the wings are smoking, preheat the canola or vegetable oil in a cast-iron skillet over medium-high heat until the oil temperature reaches 375F.
- Once the wings reach an internal temperature of 145F, carefully transfer them from the smoker to the hot oil in the cast-iron skillet. Work in batches to avoid overcrowding.
- Fry the wings for about 2-3 minutes per side, flipping regularly, until the internal temperature of the wings reaches 175F. This ensures they are fully cooked and crispy.
- If you prefer naked wings, remove them from the skillet and sprinkle with additional seasoning or a simple blend of salt and pepper before serving.
- For saucey wings, mix the Buffalo sauce and melted butter in a bowl, then toss the fried wings in the sauce until coated.
- Serve your smoked then fried chicken wings with lots of napkins, and enjoy the delicious combination of flavors and textures!
Smoked Then Fried Wings FAQs
How do I make crispy smoked chicken wings?
Once your smoked chicken wings reach an internal temperature of 145F, transfer the wings to a hot cast-iron skillet with preheated peanut oil, vegetable oil, or canola oil. Fry each side for 2-3 minutes until the internal temperature reaches 175F, creating that irresistible crispy texture.
What’s the best sauce for smoked and fried chicken wings?
When it comes to sauces for smoked then fried chicken wings, it’s all about personal preference. If you like bold flavors, a mix of Worcestershire sauce and your favorite BBQ sauce will add a tangy and savory kick to the wings. For classic Buffalo-style wings, toss them in a blend of Frank’s Buffalo sauce and melted butter. Feel free to experiment with different sauce combinations to find your perfect match.
Is it essential to slow smoke the wings before frying them?
Slow smoking the wings before frying is crucial for infusing them with that rich smoky flavor. Smoking the wings at a lower temperature of around 225F allows the meat to absorb the smoky goodness while staying tender. The slow smoke sets the foundation for the wings’ flavor, creating a harmonious blend with the crispy exterior after frying.