Smoked Fried Wings with Honey Garlic Sauce

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You should try smoking and frying your wings if you haven’t already!

In this recipe, I’ll show you how to get the most out of both processes to produce a juicy, crispy smoke fried chicken wing.

Be cautious, they are addicting, and this may become your new favorite way to cook wings.

Smoked and then fried chicken wings

Smoked Fried Wings with Honey Garlic Sauce

Smoked wings, such as our Smoked Lemon Pepper Wings, are unique, but if done incorrectly, you might end up with unappealing chewy skin.

Deep-fried wings are another good alternative; they are incredibly crispy, but they may retain a lot of oil taste and lack depth.

As a result, smoked then deep fried delivers the best of both worlds. The exterior is deliciously crunchy, and the smoked meat is incredibly juicy.

What type of equipment do I need?

Smoked Fried Wings with Honey Garlic Sauce

You must ensure that you have a smoker that can hold enough wings and enable you to smoke for an hour.

There are many methods for deep frying available. For this recipe, I used the traditional Lodge cast iron dutch oven.

Cast iron is a dependable material to utilize since it retains warmth effectively and can be used with any heat source. It is quite low maintenance and will last you long if properly cared for. When you go camping, you also don’t have to worry about it taking up a lot of valuable storage space in your cabinets or truck.

Another thing I would suggest is a deep fryer. There are two possibilities available to you.

If you have more storage space at home, electric fryers are ideal. You can usually set the deep fryer to the appropriate temperature and it will alert you when the oil is heated enough. They generally feature a built-in timer, which is quite useful. Cleaning up is also usually quite straightforward.

Propane deep fryers are an excellent choice for frying bigger servings such as fish, wings, or a whole turkey. When we go camping and I have additional space in the truck, this is my go-to approach. One thing to keep in mind with this approach is that since you are manually adjusting the heat from the propane valve, it might quickly heat up your oil.

What flavor should I use with this method?

The simple answer is, anything you want. There are plenty excellent choices to consider. You can’t go wrong with the flexibility of this approach, whether dry rubbed or sauced.

One thing to keep in mind is that the more the sugar level utilized prior to deep frying, the greater the danger of burning the sugars, which does not taste good.

I suggest seasoning the wings with salt and pepper first, then adding the sweet rub or sauce after they’ve been cooked.

Time and temp for smoke fried chicken wings

At 225°F, these wings should take around an hour to smoke. The objective is to achieve an interior temperature of 165F to 170F.

The wings will be cooked at this stage, but the crispy, delicious magic arrives when they are deep fried at 350F for 3-4 minutes. Your wings will reach an interior temperature of roughly 185F.

How to make smoked fried wings

1. Fire up the smoker

Set your smoker to cook at 225F.

I smoked them on my Traeger Ranger pellet barbecue using Bear Mountains Gourmet BBQ pellets, which included Oak, Hickory, Maple, and Cherry wood.

2. Preparing your wings

Coat your wings with a binder, such as olive oil, or be fancy like me and add Bachans Japanese BBQ sauce for an extra layer of flavor.The binder aids in the adhesion of the seasoning to the wings.

Coat the wings on all sides with your SPG mix (Salt, Pepper, Garlic Powder).

3. Smoke the wings

Begin by smoking your wings at 225F for 30 minutes, then flip them and smoke for another 30 minutes.

When the wings have finished smoking, they will have an internal temperature of 165 degrees Fahrenheit.

Although chicken is legally safe to eat at 165F, we’re not done cooking them yet. We still need to deep fry them to obtain an interior temperature of 180F-185F.

4. Make the honey garlic sauce

In a saucepan, combine all of your ingredients and thoroughly mix them together.

Cook for roughly 10 minutes on medium-low heat, whisking every 2 minutes. Once the sauce has thickened, remove it from the heat and keep it away for later use.

5. Deep fry the wings

When the wings have reached 165 degrees Fahrenheit, they are ready to be deep fried.

Before you remove the wings, you want to see some lovely color on them.

Place them carefully in 350F canola oil (an instant read thermometer is an excellent tool for this), and cook for 3-4 minutes.

Pull them out of the hot oil using a spider strainer or something similar after they have crisped up and the skin has darkened.

6. Sauce the wings

To finish, toss the wings in a large mixing basin with the honey garlic sauce until well covered. Prepare the napkins and garnish with toasted sesame seeds and chives.

It’s now time to dig in and enjoy some smoky, crispy chicken wings!

Other delicious wing recipes to try

  • The Best Crispy Skinned Smoked Buffalo Hot Wings
  • Wings smoked with garlic and parmesan sauce
  • Smoked Lemon Pepper Wings
  • Chili Oil Chicken Wings

Smoked and Fried Wings Recipe



Do you sauce wings before or after smoking?

Smoking Chicken Wings
Begin with very dry chicken wings.
Toss the wings in a bowl with the baking powder and salt.
To begin, smoke your wings at a lower temperature.
You’ll need to turn up the heat after smoking to truly crisp that skin.
Serve with your favorite sauce or on its own.

How long to smoke chicken wings before frying?

Chicken Wings, both smoked and fried

After 30 minutes of smoking, your wings should have darkened. Allow the wings to smoke for another 30 minutes. Remove the wings from the smoker after they have achieved an internal temperature of 165°F. Heat the oil to 350 degrees Fahrenheit and deep fry the wings for 3-4 minutes.

Do you put sauce on wings before or after frying?

If you want to add sauce on your wings, do it just before serving to avoid them becoming soggy.

Should you fry wings after smoking them?

Although plain smoked chicken wings are excellent, they lack the crunchy, crispy goodness of deep frying. What is the solution? The wings should be smoked first, then fried. Twice cooking the wings ensures that you get all of the amazing smoked flavor while also getting the best texture.

Should you spray wings while smoking?

The most crucial reason to spray your meat is to keep it moist. Smoking is a dry procedure, therefore it’s vital to replenish some of the moisture lost. Spritzing will keep your meats moist and tender while also allowing them to cook more evenly.

Why are my smoked wings not rubbery?

Increase the temperature of your cooking.

The optimal temperature for cooking chicken is between 275°F and 320°F (135°C and 160°C). As you lower the temperature below this point, the skin will become rubbery. The chicken fat must be cooked into the flesh, which cannot happen when the temperature is really low.

Why are my smoked chicken wings tough?

What explains the toughness of smoked chicken skin? Many forms of meat, such as beef, may be smoked at low temperatures, allowing the fat and connective tissue to break down and tenderize the flesh. However, since chicken is exceedingly lean and has little to no connective tissue, this “low and slow” smoking procedure produces in rough skin.

Do you need a water pan when smoking chicken wings?

HOT TIP – Adding moisture to the smoke chamber with a water pan is optional, although it might cause condensation beneath the smoker top. Adding spices, beer, or wine to the water pan may offer an extra layer of flavor to your dish. Discard the wing tips and divide the wings into flappers and drumettes.

How long does it take to cook chicken wings on a smoker at 225?

It will take roughly an hour to achieve 165 °F, the safe interior temperature for wings, if you smoke them at 225 degrees. However, the size of the wings might vary. Larger wings will take longer to reach 165 degrees Fahrenheit. Smaller wings will require less time.

How do you get sauce to stick to fried wings?

The flour is the secret to getting the sauce to cling on your wings, according to Sidoti. Coat your chicken with flour or a dry combination (also known as a spices mixture or dry rub) before tossing it in sauce.

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