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Smoked Chicken Hot Wings
Whole chicken wings smoked, fried and then served up right. This is the best way to get smoked chicken skin crispy.
Course
Entree
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
Ingredients
30
chicken wings
full-sized
¼
cup
vegetable or canola oil
¼
cup
Jeff's original rub
Jeff's Wing Sauce
1
cup
Jeff's barbecue sauce
½
cup
Franks Redhot Original Sauce
1
stick butter
melted (¼ lb)
Flour Mixture for Fried Wings
2
cups
All-purpose flour
1
cup
Corn meal
1
TBS
Table salt
1
TBS
Black pepper
ground
Instructions
Place wings in large zip loc bag then Pour 1/4 cup of canola oil over wings and toss to coat.
Pour 1/4 cup of Jeff's original rub over wings and toss to coat.
Prepare smoker for cooking/smoking at 250°F (121°C) for about 1 to 1.5 hours.
Place wings directly on grate.
Wings are finished cooking once they reach 175°F (79°C) in thickest part.
While the wings are cooking, make Jeff's Wing Sauce per the recipe above.
Option #1 (Smoke, Brush on sauce and Eat)
Brush on sauce and continue to cook for about 20 minutes.
Serve wings with celery and blue cheese dressing.
Option #2 (Smoke, Roll in Flour mixture, Fry, Toss in sauce and Eat)
Preheat oven to warm setting or 200°F (93°C).
Put a baking sheet on center rack once oven is warm. (ready for wings)
Preheat 1.5 to 2 inches of oil in deep skillet for 10 min over med-low to med heat.
Dip wings in milk
Roll in flour mixture (2 cup AP flour, 1 cup corn meal, 1 TBS each of salt/pepper).
Fry in batches for 2-3 minutes per side or until golden brown.
Place fried wings in oven on baking sheet to keep warm until all wings are finished.
Make a double/triple batch of Jeff's Wing Sauce depending on how much you need.
Place wings from oven into large bowl once all are finished.
Pour Jeff's Wing Sauce over wings and toss to coat.
Serve with celery and blue cheese dressing.