All the flavor of the smoker combined with the deep golden crunch of the deep fryer. Smoke-fried is the ultimate way to cook chicken wings.
Plain ‘ol smoked chicken wings are tasty, but you miss out on the crunchy, crispy goodness of deep frying. The solution? Smoke the wings, THEN fry them! Twice cooking the wings gives you all the great smoked flavor, with the ultimate texture. I take my wings one more step with a dry rub finish for a mega-savory boost.
For seasoning, I use my very own Hardcore Carnivore Meatchelada. It’s a chili lime rub that’s not too spicy, but is packed with earthy and rich chili flavor and REAL lime juice. Sprinkling this on at the end of the deep fry allows the seasoning to mingle with the last bubbles of hot oil. This coats the wings and adheres the seasoning to create a pow-packed flavor crust.
If you don’t currently have a deep fryer – don’t fear. You can use a dutch oven with a thermometer to monitor temperature. But, domestic deep fryers like this one are also fairly inexpensive. Peanut oil is recommended for the best result, but any vegetable or specialty frying oil will work too.
Keep scrolling for my written recipe for how to make smoke fried wings. But here’s a bonus video version if you want to walk through the steps first:
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Smoke Fried Chicken Wings
Ingredients
3 lb chicken wing pieces
48 oz frying oil (or the minimum required in your deep fryer)
1/3 cup Hardcore Carnivore Meatchelada seasoning
2 teaspoons salt
Instructions
- Heat a smoker or pellet grill to run at 250-275f.
- Sprinkle the salt and about 1/3 of the meatchelada seasoning over the wings, then toss them to coat. Lay them in the smoker and cook until they reach an internal temperature of 145-150f. This will take about an hour.
- As the wings are nearing finishing smoking, heat the fryer/oil. It needs to be at least 350f, preferably 375f. If you are frying in batches, allow the oil to come back up to temperature between each batch.
- Place the wings into the fryer, and cook for 2-3 minutes until the wings have turned a deep golden crisp color. Drain briefly, then sprinkle over remaining seasoning, tossing to coat. Serve wings immediately.
Theses were fantastic.
These were some of the best wings ever. I used the Red seasoning. I will definitely make them again.