Smoked and Fried Chicken Wings

5 from 3 votes

Smoked and Fried Chicken Wings

These smoked and fried chicken wings are brined for flavor, smoked for richness, and fried until crispy. We use the whole wing, and no extra salt is needed thanks to the brine. No smoker? Our recipe includes charcoal grill tips for that perfect smoky taste!

Prep Time30

Cook Time2

Total Time2 30

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 428kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

2 pounds chicken wings whole wings
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons ground black pepper
Oil for frying vegetable or canola oil
Wing sauce optional, for tossing
Wood for smoke

Chicken Wing Brine (for 2 lbs of chicken wings)

8 cups water
½ cup Diamond Crystal Kosher Salt
½ cup granulated sugar
Ice

Instructions

Brine

Bring water to a boil in a pot.
In the same pot, add kosher salt and sugar to the boiling water. Stir until completely dissolved.
Remove the pot from heat and let the brine cool slightly.
Add ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
Place wings in a large bowl, container, or resealable plastic bag.
Pour the brine over chicken, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
Remove wings from the brine, rinse, and pat dry with paper towels, Then, proceed with smoking wings.

Smoke Fried Wings

Rinse chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.
In a small bowl, mix granulated garlic, granulated onion, and black pepper. Sprinkle the seasoning mixture over chicken wings and toss until they are evenly coated.
Preheat your smoker to 275°F (107°C). Use wood like pecan, apple, oak, or cherry for a nice smoky flavor.
Place the seasoned wings on the smoker grates in a single layer, making sure they are not overcrowded.
Smoke chicken wings for about 1.5 to 2 hours, or until they reach an internal temperature of 160-165°F.
After smoking, remove smoked wings from the smoker and let them rest for about 5 minutes.
Heat oil in a large deep fryer or heavy-bottomed pot to 350°F (190°C).
Carefully add the smoked wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry them for 4-5 minutes or until they are crispy and golden brown.
Remove wings with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
If desired, toss smoke fried wings in your favorite sauce or serve naked wings.

Nutrition