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
- 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.