If you’ve never smoked and fried your wings before, you need to give it a try!
In this recipe, I’ll help you get the best out of both methods to make sure you end up with a juicy, crispy smoke fried chicken wing.
Be careful, these are addictive and this just might be your new go-to method for cooking wings.
Smoked and then fried chicken wings
Smoked wings like our Smoked Lemon Pepper Wings are something special, but if you don’t do it right, you can be left with some unappetizing chewy skin.
Deep fried wings are also another solid option, they are super crispy but they can also hold a lot of oil flavor and lack that added depth.
So this is where smoked then deep fried provides you with the best of both worlds. Delightfully crispy skin and extremely juicy smoked meat.
What type of equipment do I need?
You need to make sure that you have a smoker that will fit enough wings on it and allow you to do an hour-long smoke.
As for deep frying, there are a couple of different options. I used the classic Lodge cast iron dutch oven for this cook.
Cast iron is a reliable option to go with, it holds temperature really well, and it can be used on any heat source. If you take care of it, it’s reasonably low maintenance and will last you forever. You also don’t have to worry about it taking up a ton of precious storage space in your cupboards or vehicle when you go camping.
My other recommendation would be a deep fryer. You can go with two different options.
Electric fryers are great if you have extra storage space at home. You can typically set the deep fryer to your desired temp and it will tell you when your oil is hot enough. They usually have a built-in timer which is very convenient. Cleaning up also tends to be super simple.
Propane deep fryers are a great option if you’re looking to fry larger portions such as fish, wings, or a whole turkey. This is my go-to method when we are camping and I have extra room in the vehicle. One thing to be cautious about with this method is that it can heat up your oil fast since you are manually regulating the heat from the propane valve.
What flavor should I use with this method?
The easy answer is, anything you want. There are so many great options to try. Dry rubbed or sauced, you really can’t go wrong with the versatility of this method.
One thing to be aware of is that the more sugar content used prior to deep frying, the bigger risk you run of burning the sugars which does not taste great.
I highly recommend seasoning the wings with just salt and pepper initially and THEN using the sugary rub or sauce once they have been fried.
Time and temp for smoke fried chicken wings
It should take you around an hour to smoke these wings at 225°F. The goal is to get to an internal temp of 165°F to 170°F.
The wings will be cooked at this point, but deep frying them at 350°F for 3-4 minutes is where the crispy, delicious magic happens. Your wings will end up at an internal temp of about 185°F.
How to make smoked fried wings
1. Fire up the smoker
Set your smoker to cook at 225°F.
2. Preparing your wings
Coat your wings with a binder, like olive oil, or you could get a little fancy like I did and use Bachan’s Japanese BBQ sauce for an extra layer of flavor. The binder helps the seasoning stick to the wings.
Take your SPG blend (Salt, Pepper, Garlic Powder) and coat the wings on all sides.
3. Smoke the wings
Start off by smoking your wings at 225°F for 30 minutes then give them a flip and smoke them for another 30 minutes.
When the wings are done smoking, they will be at an internal temperature of 165°F.
Although chicken is “technically” safe to eat at 165°F according to the FDA, we’re not done with them yet. We still need to deep fry them which will get our internal temp between 180°F -185°F.
4. Make the honey garlic sauce
Add all of your ingredients into a saucepan and thoroughly mix them together.
Cook on medium-low heat for about 10 mins, whisking every 2 mins. Remove from heat once the sauce thickens and set it aside for later.
5. Deep fry the wings
Once the wings come off of the smoker at 165°F, they are ready to be deep fried.
You want to see some nice color on the wings before you take them off.
Carefully place them in canola oil that is 350°F, an instant read thermometer is a great tool for this, then let them fry for about 3-4 minutes.
Once they crisp up and the skin has a dark color, pull them out of the hot oil using a spider strainer or something similar.
6. Sauce the wings
To finish, place them in a large bowl, pour in your honey garlic sauce, and toss the wings until they are fully coated. Garnish with toasted sesame seeds and chives and get the napkins ready!
Now it’s time to dive right in and enjoy some smokey, crispy chicken wings!
Other delicious wing recipes to try
- The Best Smoked Buffalo Hot Wings With Crispy Skin
- Smoked Chicken Wings with Garlic and Parmesan Sauce
- Smoked Lemon Pepper Wings
Smoked and Fried Wings Recipe
- 2 lb whole chicken wings
- salt, pepper garlic blend as required
- 1 gallon canola oil for deep frying
- ½ tsp sesame seeds for garnish
- ½ tsp chives for garnish
Honey garlic sauce
- ½ cup water
- ½ cup soy sauce or Bachan’s BBQ Sauce for a little extra flavor
- 4 cloves garlic crushed
- ½ tsp Korean chili flakes
- 1 tbsp ginger paste
- ½ cup honey
- 1 tsp corn starch
- Get your smoker set to 225°F.
- Separate the wings into drums and the flats.
- Place drums and flats in a bowl and season with a salt, pepper, garlic blend.
- Place the wings directly on the grates then close the lid and let them smoke for 30 minutes
- After 30 minutes of smoking, your wings should be developing a darker color. Flip the wings and let them smoke for another 30 minutes.
- Once the wings have reached an internal temp of 165°F, pull them off of the smoker.
- Heat your oil to 350°F and deep fry the wings for 3-4 minutes.
- Remove the wings from the hot oil and place them on a cookie sheet that is lined with paper towels to absorb any excess oil.
- Place the wings in a large bowl, add in your sauce and mix until the wings are completely coated.
Honey garlic sauce
- Mix all of the ingredients together in a small saucepan.
- Let it cook on medium low heat for 10 mins, whisking every 2 mins to avoid sticking.
- Once it thickens, set it aside to cool down.