Description
Breaded Smoked and Fried Chicken Wings are smoky, crispy, and packed with flavor, combining the best of both smoking and frying for ultimate wing perfection.
Ingredients
Units
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 cup buttermilk
- 1 tbsp hot sauce (optional)
- 1 1/2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Instructions
- Preheat smoker to 225°F (107°C) with a mild wood like apple or cherry.
- In a bowl, mix buttermilk and hot sauce. Add chicken wings and marinate for at least 1 hour.
- Remove wings from marinade and let excess drip off.
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Dredge wings in seasoned flour, pressing to coat well.
- Place wings directly on the smoker grates and smoke for 45-60 minutes until partially cooked and infused with smoke flavor.
- Heat vegetable oil in a deep fryer or heavy skillet to 350°F (177°C).
- Fry the smoked wings in batches for 3-5 minutes until golden brown and crispy, ensuring internal temperature reaches 165°F (74°C).
- Drain wings on a wire rack or paper towels.
- Serve hot with your favorite dipping sauces.
Notes
- Double dredge wings for an extra crispy coating if desired.
- Use a thermometer to ensure oil stays around 350°F for consistent frying.
- Try different spice blends in the breading for varied flavors.
Nutrition
- Serving Size: 5-6 wings
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg