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Crispy Smoked Wings
Discover the perfect method for making ultra-crispy, smoky, and juicy chicken wings with this two-step process of smoking and deep frying.
Keyword Crispy Smoked Wings
Prep Time 30 minutes minutes
Cook Time 2 hours hours
Total Time 6 hours hours 30 minutes minutes
- 2 lbs chicken wings
- 2 tbsp chicken wing rub (salt-heavy, no sugar)
- 2 cups Frank’s Red Hot Sauce (optional)
- 1/2 cup butter (optional)
- 4 cups canola or peanut oil (for frying)
- 1 cup water and Worcestershire mix (for spritzing)
Season: Pat wings dry and coat with rub.
Smoke: Set smoker to 225–250°F and smoke for 1.5–2 hours, flipping and spritzing every 30 minutes.
Freeze: Place smoked wings on a baking sheet and freeze for at least 4 hours.
Fry: Heat oil to 400°F, fry wings in batches for 3–4 minutes until golden and crispy.
Make Sauce (Optional): Heat hot sauce and slowly melt butter into it.
Serve: Toss wings in sauce and enjoy!
Store smoked wings in the freezer for up to 2 months.
For extra tenderness, consider confit cooking at 200°F before freezing.
Use an air fryer at 400°F for 6–8 minutes as an alternative to deep frying.