Let's be honest: the main issue with smoked chicken wings is that they're *really* hard to get super-crispy. And when I'm having wings, I *need* my wings to be crispy. So what's the solution? Smoking them first, then flash-frying them. That's the secret to the crispiest smoked chicken wings.
Am I "cheating" by flash-frying these wings in the name of crispiness? Maybe. Do I care? Absolutely not! These smoked applewood wings were absolutely delicious. And super easy to make.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Wings — I picked up a 1.5 lb. package of Bell & Evans cut chicken wings at my local grocery store. I love this brand, and the fact that they're already cut.
- Mayonnaise — You need some kind of binder to get your rub to stick to your wings. I prefer using mayo. Feel free to use oil if you want.
- BBQ Rub — Use your favorite chicken rub. I'm using my dry rub for wings.
- Peanut Oil — I'm frying my wings in peanut oil. I much prefer this to vegetable oil, but if that's all you've got, use it.
HOW TO MAKE THE CRISPIEST SMOKED CHICKEN WINGS
@grillfrenzy Search “grill frenzy crispy smoked chicken wings” on Google for the full recipe. STOP scrolling if you're craving the CRISPIEST wings you've ever had. 🔥 These smoked-then-fried wings got a secret weapon - MAYO as the binder. The best part? That mayo + double-cooking method creates an absolutely INSANE texture you won't believe 🙌 Here's what you need: • Fresh chicken wings • Your fave BBQ rub (I use my Mop Wing Rub) • Mayo for that perfect coating • Oil for frying The secret? Let them chill uncovered in the fridge first, coat with mayo (seriously, it's a game-changer), then smoke low and slow. Finish with a quick fry for that mind-blowing crispy exterior 🤤 Perfect for game day, weekend cookouts, or literally ANY time you're craving wings that'll blow your mind. #wingsrecipe #smokedwings #friedwings #cooking #foodie #recipesoftiktok #wings #gameday #bbqlife #smokerfood #grilling #cookinghacks ♬ original sound - Mike Futia
1. Air Dry the Wings
Start by air-drying your wings in your refrigerator, on a wired-rack, uncovered, for at least two hours. This helps to dry out the skin, which results in a crispier wing. When they're done air-drying, remove them from the fridge and pat them dry with paper towels.
2. Season the Wings
Add the dried wings to a large mixing bowl. Add the mayo, and mix well into the wings. Then season the wings liberally with your BBQ rub until they're well-covered on all sides. Allow the rub to adhere to the wings on your counter while you heat up your smoker to 250F.
3. Smoke the Wings
Place the wings back on the wired-rack and add them to your 250F smoker. Smoke the wings until they hit an internal temperature of 160F, which should take about an hour and a half.
4. Fry the Wings
Next up, the fryer. You can use a large dutch oven for this process. Or you can go out and purchase an at-home deep fryer, just like I did. (It's totally worth it). Either way, add the peanut oil (I use a full gallon) to your fryer and heat it up to 375F. This should take about 10 minutes. When the oil has come to temperature, add your wings in carefully. Since the wings are already cooked, our only goal with the frying is to get the wings super crispy, without overcooking them (185F-ish). For me, this took about 3 minutes of frying the wings, and then they were done.
5. Serve & Enjoy
Plate your wings and serve with my homemade blue cheese or ranch. And enjoy the crispiest smoked chicken wings you've ever had.
OTHER WINGS RECIPES
If you're looking for non-fried smoked wings recipes, check these out: Crunch Doritos Smoked Wings, Smoked Lemon Pepper Wings, Garlic Parmesan Wings in the Pizza Oven, Smoked Mango Habanero Wings, 0-400 Wings.
PRO TIPS FOR MAKING THIS RECIPE
- Dry Your Wings. You really want to remove any excess moisture from the wings before smoking them. That's why air-drying them is a good idea. But if you don't have 2 hours ahead of time, make sure to *really* pat them dry with paper towels before applying your rub.
- Experiment with Binders. Lately I've been loving using mayo as a binder for a lot of my smoked meats. But you can always use oil, hot sauce, mustard, or Worcestershire sauce.
- Pellet Flavors. I prefer using a "lighter" type of pellet when I'm making wings. For this cook, I used apple pellets, but cherry or pecan also works.
- Frying Tips. Here is the Cuisinart Deep Fryer I used. It was super easy to set up and worked really well. If you're going to fry foods several times per year, I think it's worth the investment. I used a full gallon of peanut oil for this cook. It heated to 375F in about 10 minutes. The only pain is cleaning the machine and filtering the oil so that you can re-use it.
Crispiest Smoked Chicken Wings
Ingredients
- 1.5 lbs chicken wings cut and cleaned
- 2 tbsp mayonnaise or oil, as a binder
- 3 tbsp BBQ rub
- 1 gallon peanut oil
Instructions
- Place the cleaned and cut chicken wings on a wire rack. Set the rack on a baking sheet and refrigerate, uncovered, for at least 2 hours. This dries out the skin for a crispier texture. Once done, remove the wings from the fridge and pat them dry with paper towels.
- In a large mixing bowl, toss the wings with mayonnaise (or oil) until evenly coated. Sprinkle BBQ rub liberally over the wings, ensuring even coverage. Let the wings sit at room temperature while you prepare your smoker.
- Preheat your smoker to 250°F. Use applewood or your preferred light-flavored pellet for smoking. Arrange the wings on the wire rack and smoke them until they reach an internal temperature of 160°F, about 1 hour 30 minutes.
- Heat peanut oil in a deep fryer or Dutch oven to 375°F. Carefully lower the smoked wings into the oil in batches. Fry for about 3 minutes, or until the wings are crispy and reach an internal temperature of 185°F. Remove and drain on paper towels.
- Plate the wings and serve with your favorite dipping sauce, such as homemade blue cheese or ranch. Enjoy!
Notes
- Dry Your Wings. You really want to remove any excess moisture from the wings before smoking them. That's why air-drying them is a good idea. But if you don't have 2 hours ahead of time, make sure to *really* pat them dry with paper towels before applying your rub.
- Experiment with Binders. Lately I've been loving using mayo as a binder for a lot of my smoked meats. But you can always use oil, hot sauce, mustard, or Worcestershire sauce.
- Pellet Flavors. I prefer using a "lighter" type of pellet when I'm making wings. For this cook, I used apple pellets, but cherry or pecan also works.
