The Ultimate Smoked and Fried Buffalo Chicken Wings recipe will be the reason you stop ordering your wings from the local bar! They are very simple with minimal ingredients, but yet so amazingly delicious! It doesn’t matter the occasion, they are the perfect quality appetizer or main meal!
Most people will only take one approach to make wings in general. For myself, I can not get away from smoking my wings and then following it with a deep-fried finish! The smoke flavors and crispiness are the perfect combination for the best chicken wing ever!
SMOKED AND FRIED WINGS
These Smoked and Fried Buffalo Chicken Wings are the best wings I have ever made! The hint of smoke with the crispy, crunchy goodness of them are exactly what I want in a chicken wing.
When the wings are cooked this way you get the best of both worlds. It all starts with the first step of smoking the chicken wings. I smoke my chicken wings at 250 degrees F over hickory wood chunks for an extended period of time. The ideal internal temperature before I remove them for frying the wings is 135 degrees F.
PREPARATION BEFORE SMOKING AND FRYING CHICKEN WINGS
Before any cooking takes place, it is important to pat your chicken wings with a paper towel to make sure the skin is dry of moisture. From here, I like to use some avocado oil as my binder, so I’ll add about a tablespoon, per pound. Toss the chicken wings around and then follow them up with seasoning. I keep it simple with the seasoning because the buffalo wing sauce is the star of the show here. Salt, pepper, garlic powder, onion powder and smoked paprika are my favorite combination for chicken wings. I’ll season my wings up and then apply a few teaspoons of cornstarch, this will provide me with a crispier, crunchier skin when the chicken wings are done.
HOW TO MAKE SMOKED AND FRIED CHICKEN WINGS
- Smoke, the first thing we need to do is to infuse these chicken wings with smoke prior to deep frying them. This will add a tasty flavor. Preheat your smoker to 250 degrees F, add hickory wood chunks and smoke the wings until they reach an internal temperature of 135 degrees. The time it takes is usually 1 hour or 1 1/2 hours.
- Fry, once the chicken wings have been smoked on the smoker and the internal temperature is around 135 degrees F, it is time to move into our second step with frying the chicken wings. I like to use my dutch oven with about 4 pounds of lard. I place it over a hot fire and wait till my lard reaches 375 degrees. This is a very important part, to fry in batches of 6-8. You do not want to overcrowd the oil, if you do it will not fry the way it’s supposed to for the crispy chicken wings. Fry the chicken wings for 4-5 minutes and then remove them by placing them in a metal bowl, preferably the bowl you sauce your wings with.
- Time to the sauce, for this particular recipe we will be saucing with Buffalo Wing Sauce. Make sure the chicken wings are in a sauce bowl and add the buffalo sauce in and toss them. You can even use your tongs to toss them around, as long as they get saucy.
BUFFALO WING SAUCE
Buffalo Wing Sauce is one of the easiest sauces you can make. I like to use 6 ingredients that are probably sitting in your pantry at home as we speak. They are hot sauce, butter, honey, garlic paste, Worcestershire sauce and apple cider vinegar. Place a saucepan over medium heat and add the hot sauce, then add the butter and whisk it until it melts into the hot sauce. Now, add the remaining ingredients and let simmer for 6-8 mixtures, follow this with a 10-minute cool down and it’s ready for some wings!
The Ultimate Smoked and Fried Buffalo Chicken Wings
- Two pounds of chicken wings
- Avocado oil
- 2 teaspoons of cornstarch
- 4 pounds of lard
- 1 tablespoon of kosher salt
- 1 tablespoon of black pepper
- 1 tablespoon of smoked paprika
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
Buffalo Wing Sauce
- 1 cup of franks hot sauce
- 2 tablespoons of unsalted butter
- 2 teaspoons of garlic paste
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of honey
- 2 teaspoons of apple cider vinegar
Blue Cheese Dipping Sauce
- 3/4 cup of sour cream
- 1/3 cup of mayo
- 1/4 cup fresh parsley chopped
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 3-4 ounces blue cheese
- Start off by making the blue cheese dipping sauce. Add all of the ingredients into a small mixing bowl and whisk together. Place in the fridge and allow the flavors to come together.
- Pat the chicken wings dry and place them in a mixing bowl. Add avocado oil as a binder and hand mix. Now season with the dry rub and hand toss until they are seasoned generously. At the end add two teaspoons of cornstarch and toss for a few minutes. Place them to the side.
- Fire the smoker up to 250 degrees F. Once the smoker reaches this temperature, add hickory or apple wood chunks and place the chicken wings on the smoker. Smoker for about an hour, or whenever the chicken wings reach an internal temperature of 135 degrees F. Remove and wrap in foil to keep them warm.
- At this point heat up some cooking oil (I used lard) to 375 degrees F.
- While the lard is heating up for frying make the buffalo wing sauce. In a saucepan, place it over medium heat and add the buffalo sauce and butter, whisk and then add the other ingredients. Whisk and let simmer for 6-8 minutes. Cool for 10 minutes.
- The oil should be at 375 degrees at this time. Fry the chicken wings in batches of 6-8. Let them fry for 4 minutes and then remove. You want your chicken wings to be an internal temperature of no less than 170 degrees.
- Add the wings in a sauce bowl and sauce them with the buffalo sauce.
- Serve with the Blue Cheese dipping sauce and enjoy!
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