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Smoked-Then-Fried Barbecue Wings
Andre Lewis

Smoked-Then-Fried Barbecue Wings

These wings take smoke first, hot oil second and thick barbecue glaze last. Refrigerating between stages is not wasted time; it dries the skin and makes the fast final fry safer by reducing surface moisture. A vinegar splash loosens the sauce enough to coat without masking the crisp finish.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 2 tsp kosher salt
  • 1 tbsp smoked paprika
  • 1/2 tsp black pepper
  • 2 qt neutral frying oil
  • 1 cup thick barbecue sauce
  • 2 tbsp apple cider vinegar

Method
 

  1. Season the wings with salt, smoked paprika and pepper and smoke at 250°F for 70 to 90 minutes until at least 165°F inside.
  2. Cool on a rack and refrigerate uncovered for at least 1 hour or up to overnight.
  3. Heat 3 inches of oil to 375°F and fry the smoked wings in small batches for 2 to 3 minutes until crisp.
  4. Warm the barbecue sauce with vinegar until fluid but not boiling.
  5. Drain the wings on a rack, toss with a light coat of sauce and serve.