Description
Experience the perfect harmony of smoky flavor and crispy texture with these Smoked and Fried Chicken Wings. The wings are first brined for juiciness, smoked to infuse rich, aromatic wood flavors, and finally fried to achieve a golden, crunchy exterior. Ideal for game days or casual gatherings, these wings can be enjoyed on their own or tossed in your favorite wing sauce.
Ingredients
Chicken Wings
- 2 pounds chicken wings (whole wings)
Brine
- 8 cups water
- 1/2 cup Diamond Crystal Kosher Salt
- 1/2 cup granulated sugar
- Ice (enough to cool brine to room temperature)
Seasoning
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons ground black pepper
Frying
- Oil for frying (vegetable or canola oil, enough for deep frying)
Optional
- Wing sauce (for tossing, optional)
- Wood for smoke (pecan, apple, oak, or cherry, for smoking)
Instructions
- Brine Preparation: Bring 8 cups of water to a boil in a pot. Add 1/2 cup Diamond Crystal Kosher Salt and 1/2 cup granulated sugar, stirring until fully dissolved. Remove from heat and allow to cool slightly.
- Cool the Brine: Add ice to the pot, stirring until most of the ice is melted and the brine reaches room temperature.
- Brine the Wings: Place the 2 pounds of whole chicken wings into a large bowl, container, or resealable plastic bag. Pour the cooled brine over the wings, ensuring they are fully submerged. If using a bag, remove excess air before sealing. Refrigerate for at least 4 hours, preferably overnight to maximize flavor absorption.
- Remove and Dry Wings: Take the wings out of the brine, rinse them under cold water, and pat them completely dry with paper towels.
- Season the Wings: In a small bowl, combine 2 teaspoons granulated garlic, 2 teaspoons granulated onion, and 2 teaspoons ground black pepper. Sprinkle the seasoning mixture evenly over the wings and toss well to coat.
- Preheat the Smoker: Set your smoker to 275°F (107°C). Prepare your choice of wood—pecan, apple, oak, or cherry—to infuse a rich smoky flavor.
- Smoke the Wings: Arrange the seasoned wings on the smoker grates in a single layer without overcrowding. Smoke for 1.5 to 2 hours or until the internal temperature of the wings reaches between 160-165°F.
- Rest Wings: Remove the wings from the smoker and let them rest for about 5 minutes to allow juices to redistribute.
- Heat Oil for Frying: In a large deep fryer or heavy-bottomed pot, heat vegetable or canola oil to 350°F (190°C).
- Fry the Wings: Carefully batch-fry the smoked wings in the hot oil for 4-5 minutes each batch or until the wings are crispy and golden brown. Avoid overcrowding to maintain oil temperature.
- Drain and Serve: Remove wings using a slotted spoon and place them on paper towel-lined plates to drain excess oil. If desired, toss wings in your preferred wing sauce or serve them plain for maximum smoky and crispy flavor.
Notes
- Brining the wings overnight enhances juiciness and flavor.
- Use a meat thermometer to ensure wings reach a safe internal temperature of 165°F.
- Choose mild woods like apple or cherry for sweeter smoke flavor; pecan or oak for a stronger smoky profile.
- Be careful not to overcrowd the fryer to keep oil temperature consistent and wings crispy.
- Wings can be served tossed in sauce or plain depending on preference.
- Ensure wings are fully dried before frying to prevent oil splatter.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Appetizer
- Method: Smoking and Frying
- Cuisine: American
