Go Back

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
Cook Time 1 hour 30 minutes


  • 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
  • 1/2 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


  • 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.