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Smoked Fried Chicken Wings

I love crispy non-breaded chicken wings. I hate soggy, squishy, rubbery chicken wings. Growing up in Las Vegas, my Father would take us to many local restaurants in search of the perfect chicken wing. We would always find a fault with the wings we tried. Too soggy, over sauced, not enough sauce, over cooked or dry. All these problems caused us to want to open our own wing restaurant. We never did. Here I am today making my own wings and I can tell you they are good. I might even say they are fantastic. Perfect? I'll let you be the judge. For me, I will always be in search of that perfect wing with my Dad. Follow this recipe and you may experience an almost perfect wing.



Your favorite chicken wings (defrosted)

Wing sauce (We use Frank's Red Hot Wing Sauce and Mae Ploy Sweet Chilli sauce)

2 gallons of vegetable oil



Cook time-1 1/2 hours

-Turn on your pellet grill to 225 degrees. If you have an extra smoke feature use it. We like to use apple wood pellets for this cook.

-Place your chicken wings on a cookie sheet and dry the wings with a paper towel thoroughly. This will help the skin crisp in the smoker. The drier you can get the skin the better your wings will turn out.

-Smoke the wings for about 45 mins or until the wings look white and no longer pink.

-When you have about 10 minutes left for the wings to smoke, begin to heat your vegetable oil. I use a single burner Camp Chef out door grill. I also use an aluminum square pan that fits perfectly on the grill. I like to fry these outside so it doesn't stink up the house and it doesn't create a mess inside.

-Heat the oil to 375 degrees.

-Place just enough wings in your pan to cover the surface area of the oil.

-Occasionally stir the wings to prevent them from sticking to the bottom.

-Fry the wings for roughly 7 minutes or until a perfect golden brown skin forms.

-Once all the wings have been removed from the smoker, Increase the temperature of the smoker to 425 degrees.

-When the wings are done frying, transfer the wings to a bowl and coat with your favorite sauce. This is meant to be a lighter coat of sauce. We are going to bake on the sauce so don't go crazy here.

-Once coated, return the wings to the smoker set to 425 degrees.

-Grill the wings for 5 to 10 minutes or until the sauce has set and wings are crispy.

-Remove the wings from the grill and coat the wings again with sauce in a bowl or enjoy with a drizzle of sauce over the wings on your plate.

The Shiggin'

Wings must be crispy! No one likes a soggy wing. To achieve this, you must dry the wings with a paper towel before cooking. Failure to do this will result in a subpar wing. Serving the wings immediately after coating them the second time is key. The longer the wings sit in the sauce the less crisp they become.

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