Crispy Fried Smoked Chicken Wings
In the mood for some fried chicken lately.
The key to smoking any type of meat is “low and slow”. This is especially true with chicken wings since it isn’t a thick cut of meat and the wings can become dried out quickly. Using the smoker adds so much natural flavor and keeps the meat nice and juicy that traditional wing sauces aren’t even necessary. That definitely saves on the amount of calories consumed and also the amount of napkins needed.
BBQ Pit Boys
1. Place approximately 3 cups of wood chips in a large bowl and cover with water. Let sit for at least one hour prior to heating.
2. Rinse wings with water and pat dry with paper towels to remove excess liquid.
3. Place wings in a large bowl/plastic bag and rub olive oil evenly into each piece.
4. Combine all seasonings in a bowl.
5. Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.
6. Let the dry rub sit on the wings for at least 30 minutes.
7. Preheat smoker to 250 degrees.
8. Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source.
9. Add water-soaked wood chips to the box/tray on your smoker.
10. Smoke/heat wings maintaining a 250 degree temperature for the 45-60 minutes.
11. Flip wings and add more chips if desired (not necessary). After 90 minutes, check internal temperature of wings. Heat to 165 degrees.
12. Increase temperature to 375 degrees F and crisp the outer edge for approximately 20-30 minutes.
13. Remove from heat and cover until served.
**If wing sauce is desired, brush on the wings for the last 20-30 minutes of cooking.