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Smoked Then Fried Chicken Wings

Wings. You can smoke ’em, you can fry ’em. But why choose when you can do both? You can’t beat the flavor, and deep frying crisps the skin to perfection.

INGREDIENTS

For the wings:
3-4 pounds chicken wings, split between drums and flats
Canola oil
Head Country Championship Seasoning, Original
Head Country Championship Seasoning, High Plains Heat or Sweet & Spicy
4-6 C. your favorite frying oil (we like peanut)

For the sauce:
1/2 C. hot sauce, like Frank’s Red Hot
1/2 C. butter, melted
1/2 C. Head Country Bar-B-Q Sauce, your favorite flavor

icn-clock

Varies

icn-temp

2 hours

COOKING INSTRUCTIONS

If you have time, add wings to a tray or baking dish and refrigerate, uncovered, overnight.

About an hour and a half before you’re ready to serve, preheat smoker or grill to 225 degrees F.

Toss wings with a few tablespoons of canola oil to coat. Season lightly with Championship Seasoning in Original, then season lightly with your choice of Championship Seasoning in High Plains Heat or Sweet & Spicy.

Cook wings in the smoker or grill until they reach and internal temperature of about 145 degrees F. (When the wings hit about 135 degrees F, that’s a good time to start heating your frying oil—we do it in a heavy dutch oven or a deep cast-iron skillet.) Remove from heat.

Add wings in small batches to hot frying oil—make sure it’s 375 degrees F before you get going—and fry until the skin reaches your desired color and crispness and the internal temperature reaches 175-180 degrees F. Remove wings to a paper towel-lined tray. You can add them to a low oven to keep warm while frying the remaining wings.

Serve naked, tossed with our favorite wing sauce (see below), or serve with all your favorite dipping sauces (our Sweet & Sticky flavor is perfect for wing dunking).

To make the wing sauce:
1/2 C. hot sauce, like Frank’s Red Hot
1/2 C. butter, melted
1/2 C. Head Country Bar-B-Q Sauce, your favorite flavor

Combine all ingredients, add to a bowl. Add wings, toss to coat. That’s it!