The Ultimate Crispy Smoked Chicken Wings Recipe

 Discover the perfect method for making ultra-crispy, smoky, and juicy chicken wings with this two-step process of smoking and deep frying.

Introduction

If you’ve ever struggled to achieve both a deep smoky flavor and crispy skin on your smoked chicken wings, you’re not alone. Smoking at a low temperature gives incredible flavor, but the skin can turn rubbery. Frying at high heat creates a perfect crunch, but often sacrifices smoke. This recipe, inspired by J. Kenji López-Alt’s double-fry method, brings together the best of both techniques. We’ll smoke the wings low and slow, freeze them, then fry them up to golden perfection just in time for game day!

Step 1: Seasoning the Wings

Start by applying a flavorful rub to the wings. A rub with high salt content, garlic, and other spices works best for chicken. Avoid sugar-heavy rubs, as they can burn during the smoking process.

1. Pat the wings dry with paper towels to remove excess moisture.
2. Apply your chosen dry rub evenly over all sides.
3. Let the wings sit for 15–30 minutes to allow the seasoning to adhere.

Step 2: Smoking the Wings

Set up your smoker for low-and-slow cooking at 225–250°F (107–121°C). A small offset smoker works great, but any smoker will do.

1. Use a wire rack for easy handling and even smoking.
2. Place a water pan in the smoker to help maintain moisture and consistent temperatures.
3. Smoke the wings for 5–2 hours, flipping every 30 minutes and spritzing with a mix of water and Worcestershire sauceto prevent them from drying out.
4. When the wings reach an internal temperature of 165–175°F (74–79°C), remove them from the smoker.

Step 3: Freezing the Wings

Freezing helps set the rendered fat and prepares the wings for deep frying.

1. Place the smoked wings in a single layer on a baking sheet.
2. Freeze for at least 4 hours, but preferably overnight.
3. Store in an airtight container or freezer bag until ready to fry (they can last up to 2 months).

Step 4: Frying for Maximum Crispiness

Deep frying at 400°F (204°C) crisps up the skin while keeping the interior juicy.

1. Heat a neutral oil (like canola or peanut oil) in a deep fryer or a heavy-bottomed pot.
2. Fry 6 wings at a time, being careful not to overcrowd.
3. Cook for 3–4 minutes, until the skin is golden brown and crispy.
4. Remove and drain on a wire rack or paper towels.

Step 5: Making Buffalo Sauce (Optional but Highly Recommended)

A classic Buffalo sauce is the perfect finishing touch for these wings.

1. Heat 2 cups of Frank’s Red Hot Saucein a pan over low heat.
2. Slowly incorporate 1/2 cup butterin small chunks, stirring constantly.
3. Avoid overheating (keep it under 180°F) to prevent separation.
4. Toss the fried wings in the sauce and serve immediately.