Smokafried Wings! Smoked then Fried Chicken Wings
The Ultimate Finger Food
When it comes to cooking wings that'll leave your taste buds dancing with delight, few methods can rival the magic of combining smoking and frying. If you own a Big Green Egg or other charcoal grill, you're in for a treat! In this blog, we'll explore the delectable world of Smoked Then Fried Wings, and how to create this crispy, flavorful masterpiece that's not only a hit at any party, tailgate, game day gathering or everyday dinner, but your family may want them all the time. So, get ready to fire up your grill and dive into this tantalizing culinary adventure.
Coming up with ideas for videos can turn into a very daunting task. We want to provide videos that are entertaining, informative, relatable, funny and provide value. It can be very difficult to keep coming up with new ideas that check all of those boxes. Many times I look to my fellow grillmasters for inspiration, and that is exactly what happened this week. I was scrolling through YouTube looking for different wing ideas and I came across a video by Malcolm Reed with How To BBQ Right and he had a special guest in Matt Pittman from Meat Church with him. They made Smokafried wings, (smoked and fried wings)and they looked incredible. I knew that I had to do it. After testing them a few times, I made a few tweaks and came up with my own method. I believe I may have improved on what was already incredible wings. A little hotter grill temp and a touch longer in the frying oil. I know this, whichever way you do it, you will be happy!
The Perfect Marriage of Flavors and Textures
Smoking and frying wings on the Big Green Egg is all about achieving the perfect balance of flavors and textures. Smoking infuses the wings with that irresistible smoky essence, while frying locks in the juices, creating a crispy, golden exterior. The result? A culinary masterpiece that'll have your guests begging for more.
Choosing the Right Wood for Smoking
To begin your culinary adventure, you'll want to choose the right wood for smoking on your grill. One warning about smoking poultry, it can get “over smoked” very easily. Opt for fruitwoods like apple or cherry to impart a mild, sweet smokiness that complements the natural flavors of the chicken. I personally love to use Barrel Proof Bourbon Barrel smoking Chunks for my wings. All of these woods are perfect for infusing a gentle smokiness that won't overpower the taste of the wings. In many cases, I only use our Premium Lump Charcoal and it provides just the right amount of smoky flavor.
Preparing the Wings
Start by prepping your wings. Rinse and pat them dry, and then season them with a dry rub of your choice. This is where you can get creative, as the possibilities are endless. Classic BBQ rubs, spicy Cajun blends, or even a zesty lemon pepper rub can all work wonders. Since you are frying the wings, there is no need to overly season the wings. I used a very light dusting of Nashville Hot and Garlic infused salt. If you use too much, it can burn in the oil and create a less than desirable flavor.
Serving and Enjoying
Now comes the best part - serving and savoring your Smoke-a-Fried Wings on the grill. Serve them up hot, with your choice of dipping sauces and some celery and carrot sticks for a refreshing crunch. The sauce recipe that I gave above is from the OG Buffalo Wings joint, the creator of Buffalo wings, The Anchor Bar’s recipe. I have made a few tweaks to it over time, but I will tell you this, it is always a hit. These wings are so good; they might just steal the show at your next gathering! Serve them up as the next game day snack and you and your friends will agree that football food has never tasted so good.
Smoked Then Fried Wings on the Big Green Egg is a culinary journey that takes your taste buds to new heights. By combining the art of smoking and frying, you achieve a harmonious balance of flavors and textures that will keep your guests coming back for more. So, fire up your Big Green Egg, Weber Kettle, Kamado, or whatever grill/smoker you have. Experiment with different rubs, and enjoy the smoky, crispy perfection of these wings. Whether you're a seasoned grill master or a novice in the world of BBQ, this dish will undoubtedly impress your guests and score high when you share your culinary masterpiece with the world. So get out and grill and we look forward to seeing you the next time on The FOGO Life. Captain Ron out….
- Fill your grill with FOGO Premium Charcoal and prepare it for indirect grilling at 300°. Place 2 FOGO Starters in a Blazaball and light it with your Grill Torch.
- Lay the wings out on a rack in a tray like the Drip-n-Griddle Pan. Season lightly with Nashville Hot and dust with Jacobsens Garlic infused Salt.
- Once the grill has reached 300° and is burning steady place the wings on the grill. Pro Tip***- Place the drum sections of the wings so that the fatter end is facing outwards toward the edge of the grill. This will help the fat end be done at the same time as the thinner end and the flat sections.
- Cook these for 45 minutes. While they are cooking, prepare your frying area.
- ***WARNING*** When frying over fire, PLEASE be extra careful not to spill any oil. This can create a fire very easily and can create a dangerous situation.
- Fill the Dutch Oven ¾ with oil and heat it to 350°. Carefully place the smoked wings into the hot oil and fry them for 5 minutes. Remove them from the oil and set them on a rack to drip dry. **While frying, place the carbon Steel pan on the grill with all of the sauce ingredients. Stir the sauce occasionally. When the butter is melted and the ingredients are combined, remove the pan with the sauce from the heat and pour over the smoked and fried wings.
- There, wasn’t that easy? Now go and enjoy the best wings you can imagine.
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