Smoked Then Fried Chicken Wings
Smoked then Fried Chicken Wings get an extra layer of flavor by getting flash fried for a new way to marry the best of both wing worlds. All of that rich flavor and tenderness from low and slow smoked wings with all of the crispy, crunchy goodness of a fried wing.
Servings: 6 people
Ingredients
- 3 pounds chicken wings flats and drumettes
- 2 Tablespoons olive oil
- 2 Tablespoons Hey Grill Hey Sweet Rub link in recipe notes
- 2 cups canola or vegetable oil
Buffalo Sauce (optional)
- 1 cup Buffalo sauce
- 2 Tablespoons melted butter
Instructions
- Preheat. Preheat your smoker to 225 degrees F with a strong flavored wood like oak or hickory.
- Season. In a large zip top bag, combine your wings, the olive oil, and the sweet rub (or seasoning of your choice)
- Smoke. Place the wings directly on the grill grates on the smoker, close the lid, and smoke until the internal temperature reaches 145 degrees F. This should take about 1.5 hours, but adjust as needed.
- Heat the oil. Preheat canola or vegetable oil over medium-high heat in a cast-iron skillet until the oil temperature reads 375 degrees F.
- Fry the wings. Transfer the wings from the smoker into the hot oil, working in batches so that the wings don't touch or overlap. Fry 2-3 minutes per side, flipping regularly until the internal temperature of the wings reads 175 degrees F.
- Season or sauce. Remove the wings from the skillet and either sprinkle with additional sweet rub before serving or toss in the Buffalo sauce mixture. Serve with napkins and enjoy!
Video
Notes
Homemade Sweet Rub: https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/
Nutrition
Calories: 347kcal | Carbohydrates: 1g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 123mg | Potassium: 191mg | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg