Slapilicious Smoke and Fried Chicken Wings
I like to snack while waiting for my long-haul meats like brisket and pork butt to cook in my pits. Whenever I see chicken wings on sale, I like to toss some wings in my smoker to make a snack. Sometimes it's just regular smoked wings with my rub and sometimes I like to marinate it first, smoke it a bit, and then toss it in a deep fryer. Here's my simple recipe for smoked and fried wings. The plus is that I don't use flour so it's a good recipe for those with a gluten allergy. With my SYD All Purpose rub, you really don't need the typical dusting of flour as the flavor really pops with my seasoning. I use the rub in the marinade first to infuse the wings with flavor and the acid in the buttermilk helps to keep the wings moist. The key is to dust the wings immediately after they come out of the fryer. Enjoy it alone or with your favorite dipping sauces. Make lots as these wings will disappear fast!
Author: Harry Soo
- 8 full chicken wings (with the tip, wing & drumette)
- 2 cups of buttermilk
- 1 Tbsp SYD Rub
- 2 Tsp Cayenne Pepper
- 1 Tsp Black Pepper
- Cut the tips off and discard. Separate the wings from the drumettes.
- Combine buttermilk, SYD Rub, cayenne pepper and black pepper.
- Marinate wings and drumettes overnight in the fridge in buttermilk marinade
- Let it drain a bit.
- Put into 275F pit with some apple chunks
- Smoke for 15 mins to get some smoke flavor into the chicken but not fully cooked.
- Fry in 350F vegetable oil for about 4-5 mins until internal temp is 170F
- Remove and immediately season with some SYD All Purpose Rub
- Serve with your favorite dipping sauce. Ranch, Franks, Spicy BBQ sauce, Mayo spiked with lemon pepper and Sriracha, etc