The Wing IS the Nacho: Carolina Kitchen’s Competition-Winning Smoked Wing Nachos
“But where’s the tortillas?” Guy Fieri asked, looking at the loaded-up chicken wings in front of him. The answer from the folks at Carolina Kitchen and Barbecue Company in Sparks, Nevada? There are no tortillas. The wing IS the nacho.
Located just a mile or two outside of Reno, this barbecue joint has been dominating chicken wing competitions, taking first place for about five years running. And when you see how they build their signature Smoke Queen Nachos, you understand why.
A Two-Stage Cooking Process That Delivers
These aren’t your typical bar wings. The process starts with some seriously oversized chicken wings — Guy joked there must be “a couple wingless pterodactyls out there” when he saw them. The wings get rubbed down with oil only at first. No salt, no pepper, nothing else. Why? Because they’re heading to the deep fryer later, and they don’t want that char flavor on the rub.
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The wings smoke for about 45 minutes at 275 degrees, then come out of the smoker and go straight into the fryer. That’s when the real magic happens.
The Competition-Winning Dry Rub
After frying, the wings get hit with a half-and-half mixture of two house rubs. The Cajun seasoning brings paprika, salt, granulated garlic, black pepper, white pepper, onion powder, ground thyme, dry mustard, and chili powder. The rib rub adds salt, white pepper, paprika, black pepper, chili powder, white sugar, brown sugar, and granulated garlic.
When Guy asked about the sugar burning, he got a confident response — this rub has won competitions. “I won’t tell anybody,” the pitmaster joked. Similar to creative dishes like NewFoundLand Cod Cakes, it’s all about unexpected combinations that just work.
Building the “Nacho”
Once seasoned, the wings get topped with moonshine barbecue sauce, cheese, and bacon, then hit the oven for a minute. Out they come, finished with diced tomato, green onion, spicy ranch, and sour cream.
Guy’s reaction said it all: “That’s one of the most unique dishes I’ve seen on Triple D, and you actually pull it off.”
He broke down exactly why it works — the crunch of the fried wing exterior replaces the tortilla chip, the cheese melts on perfectly, the bacon sticks into it, and the moonshine sauce is “dynamite.” Add the cool sour cream on top, and you’ve got what Guy called “the best of both worlds.”
Tips From the Smoke Queen
Oil only before smoking: Skip the seasoning rub before the initial smoke if you’re planning to fry afterward. This prevents the char flavor from the rub.
Two-stage cooking: Smoke first (45 minutes at 275), then fry. This builds layers of flavor and texture.
Season after frying: Apply your dry rub when the wings come out of the fryer so it adheres properly.
Don’t fear the sugar: White and brown sugar in your rub won’t burn if you’re applying it post-fry rather than before cooking.
The Verdict
“There’s so much going on here but it all works really really well,” Guy said. “Sour cream on a wing is delicious — it’s something I haven’t had.” Much like when Guy Revisits a Gourmet Restaurant Hidden in a Drive-In, sometimes the most unexpected places deliver dishes that completely change your perspective.
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