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.
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
- 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
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.