Ever mixed smoking with frying? It’s like a flavor party! Smoking brings that deep, savory taste, and frying gives the crispy, golden crunch we all love. It’s a combo that makes every bite super exciting! Whether you’re a kitchen pro or just starting out, mixing up cooking methods can bring some cool vibes to your dishes. So, why not give it a go and see what tasty creations you can come up with? These hot honey garlic chicken wings are the perfect recipe for this!
Why Smoke and Fry My Wings?
Smoking and frying are two cooking methods that can bring out the best in wings, each contributing different, delightful characteristics to the dish. Smoking wings imparts a deep, rich flavor and creates a tender, juicy texture inside. It allows the meat to absorb the smoky aroma, enhancing its overall taste. Frying, on the other hand, ensures that the wings have a crispy, golden exterior, adding a contrasting texture to the soft, flavorful meat inside. By combining smoking and frying, you get wings that are the best of both worlds—juicy and flavorful on the inside, crispy and golden on the outside. This dual cooking method can elevate the taste and texture of your wings, making them a hit at any gathering or meal.
Should I Use Mustard as a Binder?
Mustard is a versatile ingredient that can act as an excellent binder in various recipes, including those for wings. Using mustard as a binder serves a dual purpose. Firstly, it helps the seasoning adhere better to the meat, ensuring that the wings are well-coated and flavorful. Secondly, mustard itself adds a tangy and spicy flavor to the wings, enhancing their taste. It’s especially useful when smoking meat, as it helps in forming a ‘pellicle’—a tacky surface on the meat that allows smoke to adhere better, contributing to a richer, smokier flavor in the finished product. So, using mustard as a binder is not just about keeping the seasoning in place; it’s also about adding an extra layer of flavor to your wings.
How Do I Make Sure My Wings Aren’t Dry?
Ensuring that your wings aren’t dry involves careful attention to the cooking process, particularly the cooking time and temperature. Here are some steps to help you achieve juicy wings:
- Brining or Marinating:
- Soak the wings in a brine or marinade before cooking. This not only flavors the wings but also helps retain moisture during cooking.
- Controlled Smoking:
- When smoking, maintain a consistent temperature and avoid overcooking. Smoking at a lower temperature for a longer time helps in retaining moisture.
- Proper Frying Temperature:
- When frying, make sure the oil is at the right temperature, usually around 350°F to 375°F. Too low, and the wings will absorb excess oil, becoming greasy. Too high, and the outside will burn before the inside is cooked, leading to dryness.
- Avoid Overcrowding:
- Don’t overcrowd the frying pan or fryer. Overcrowding lowers the oil temperature, leading to uneven cooking and potentially drier wings.
- After cooking, let the wings rest for a few minutes. This allows the juices to redistribute throughout the meat, keeping it moist.
By paying attention to these details, you can ensure that your wings are crispy on the outside, juicy on the inside, and delicious all over!
Ingredients For Hot Honey Garlic Chicken Wings:
For Smoking and Frying:
- Chicken Wings
- Mustard (as a binder)
- Paprika (1 1/2 tablespoons per item to be smoked)
- Vegetable Oil (for frying)
For Hot Honey Garlic Sauce:
- Hot Sauce (1 cup)
- Unsalted Butter (1/2 block)
- Honey (2 tablespoons)
- Garlic Cloves (4-5, minced)
- Soy Sauce (2 teaspoons)
- Worcestershire Sauce (2 teaspoons)
- Vegetable Oil (1 tablespoon, for sautéing garlic)
- Toasted Sesame Seeds (for finishing)
- Garlic (for seasoning)
- Water (if you choose to brine the wings)
Smoking and Frying the Wings:
- Prepare the Wings:
- Clean and pat dry the wings.
- Apply mustard as a binder to help the seasoning adhere better to the wings.
- Season the Wings:
- Season each wing evenly with salt, pepper, garlic, and 1 1/2 tablespoons of paprika per item to be smoked.
- Ensure the wings are well-coated with the seasoning for optimal flavor.
- Smoke the Wings:
- Preheat the smoker to 250 degrees.
- Place the seasoned wings in the smoker and let them smoke for about 60 minutes or until they reach an internal temperature of 160 degrees.
- Smoking imparts a deep, rich flavor to the wings and makes them tender and juicy inside.
- Fry the Wings:
- Heat vegetable oil to 425 degrees in a frying pan or deep fryer.
- Fry the smoked wings in batches (6-8 per batch) for 3-4 minutes, ensuring they are crispy and golden brown on the outside.
- Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
Making Hot Honey Garlic Sauce:
- Prepare Ingredients:
- Mince 4-5 cloves of garlic.
- Measure out all other sauce ingredients.
- Sauté Garlic:
- In a hot skillet, add 1 tablespoon of vegetable oil.
- Add the minced garlic and simmer for 3-4 minutes until it is aromatic but not burnt.
- Combine Sauce Ingredients:
- To the skillet, add 1/2 block of unsalted butter, 1 cup of hot sauce, 2 tablespoons of honey, 2 teaspoons of soy sauce, and 2 teaspoons of Worcestershire sauce.
- Mix well to combine all the ingredients.
- Simmer the Sauce:
- Allow the sauce to simmer for 6-8 minutes, letting all the flavors meld together.
- Keep an eye on the sauce to avoid over-reduction and burning.
- Finish the Sauce:
- Once the sauce has simmered and the flavors are well-combined, finish it off by adding toasted sesame seeds.
- Mix well and remove the skillet from the heat.
- Coat the Wings:
- Once the wings are smoked, fried, and the sauce is ready, toss the wings in the hot honey garlic sauce until they are well-coated.
- Serve the wings hot, garnished with extra sesame seeds or any other desired toppings.
- Enjoy the harmonious blend of smokiness, crispiness, and flavorful sauce in every bite!
Below is a printable recipe card!
Hot Honey Garlic Chicken Wings
For Smoking and Frying
- Mustard as a binder
- Paprika 1 1/2 tablespoons per item to be smoked
- Vegetable Oil for frying
For Hot Honey Garlic Sauce
- Hot Sauce 1 cup
- Unsalted Butter 1/2 block
- Honey 2 tablespoons
- Garlic Cloves 4-5, minced
- Soy Sauce 2 teaspoons
- Worcestershire Sauce 2 teaspoons
- Vegetable Oil 1 tablespoon, for sautéing garlic
- Toasted Sesame Seeds for finishing
- Salt Water if you choose to brine the wings
- Clean and pat dry wings.
- Apply mustard as a binder to wings.
- Season wings with salt, pepper, garlic, and 1 1/2 tablespoons of paprika each.
- Preheat smoker to 250 degrees and smoke wings for about 60 minutes or until internal temperature reaches 160 degrees.
- Heat vegetable oil to 425 degrees.
- Fry smoked wings in batches (6-8 per batch) for 3-4 minutes until crispy and golden.
- Mince 4-5 cloves of garlic.
- In a hot skillet, add 1 tablespoon of vegetable oil and sauté minced garlic for 3-4 minutes.
- Add 1/2 block of unsalted butter, 1 cup of hot sauce, 2 tablespoons of honey, 2 teaspoons of soy sauce, and 2 teaspoons of Worcestershire sauce to the skillet and mix well.
- Simmer sauce for 6-8 minutes.
- Finish sauce with toasted sesame seeds and remove from heat.
- Toss fried wings in hot honey garlic sauce until well-coated.
- Serve hot and enjoy!
And there you have it—smoky, crispy, and irresistibly flavorful wings coated in a luscious hot honey garlic sauce! Whether you’re whipping these up for a cozy dinner or serving them at a lively gathering, they’re sure to be a hit. Remember, it’s all about the balance of flavors and textures, so don’t be afraid to play around and make this recipe your own. Maybe add a dash more of honey for sweetness or a sprinkle more of hot sauce for that extra kick. Enjoy every bite, and happy cooking!
DID YOU ENJOY THIS SMOKED AND FRIED CHICKEN WINGS RECIPE? YOU SHOULD CHECK OUT MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe