smoked fried 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.

Smoked Then Fried Chicken Wings

chicken wings

olive oil

Tablespoons Homemade Sweet BBQ Rub (link in recipe notes)

Buffalo sauce

Tablespoons butter

Preheat your smoker to 225 degrees F with a strong flavored wood like oak or hickory.

In a large zip top bag, combine your wings, the olive oil, and the sweet rub (or seasoning of your choice)

Place the wings on the smoker, close the lid, and smoke until the internal temperature reaches 145 degrees F, about 1.5 hours.

Preheat the canola or vegetable oil over medium high heat in a cast iron skillet until the oil temperature reads 375 degrees F.&nbsp;

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.&nbsp;

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!

https://www.youtube.com/watch?v=_h4nORSJ6iY

Smoked, then fried chicken wings are 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.

Smoked Then Fried Chicken Wings

Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins

Servings: 6 people

Ingredients
3 pounds chicken wings flats and drumettes
2 Tablespoons olive oil
2 Tablespoons Homemade Sweet BBQ Rub link in recipe notes
2 cups canola or vegetable oil
Buffalo Sauce (optional)
1 cup Buffalo sauce
2 Tablespoons melted butter

Instructions:

Preheat your smoker to 225 degrees F with a strong flavored wood like oak or hickory.

In a large zip top bag, combine your wings, the olive oil, and the sweet rub (or seasoning of your choice)

Place the wings on the smoker, close the lid, and smoke until the internal temperature reaches 145 degrees F, about 1.5 hours.

Preheat the canola or vegetable oil over medium high heat in a cast iron skillet until the oil temperature reads 375 degrees F. 

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. 

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!

Recipe Notes:
Homemade Sweet BBQ Rub: https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/

Top 1 smoked fried wings recipes from across the web

The most viewed smoked fried wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Then Fried Chicken Wings

Top 1 smoked fried wings recipes from across the web

The most viewed smoked fried wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Then Fried Chicken Wings

The most viewed smoked fried wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine