Smoked 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.
- 3 pounds chicken wings flats and drumettes
- 2 Tablespoons olive oil
- 2 Tablespoons Homemade Sweet BBQ Rub
- 2 cups canola or vegetable oil
Buffalo Sauce (optional)
- 1 cup Buffalo sauce
- 2 Tablespoons melted 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.
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!
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