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Smoked-Then-Fried Buffalo Wings
Andre Lewis

Smoked-Then-Fried Buffalo Wings

Low smoke cooks the wings gently and adds wood flavor; a two-minute fry tightens the skin right before serving. Chill the smoked wings uncovered so their surfaces dry before they meet oil. This is a planned two-stage method, useful when smoke matters but rubbery skin is unacceptable.
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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 tsp black pepper
  • 2 qt neutral frying oil
  • 3/4 cup cayenne pepper hot sauce
  • 6 tbsp unsalted butter melted

Method
 

  1. Season the wings with salt and pepper and smoke at 250°F for 70 to 90 minutes until they reach at least 165°F.
  2. Cool the wings on a rack, then refrigerate uncovered for at least 1 hour or up to overnight.
  3. Heat 3 inches of oil in a heavy pot to 375°F.
  4. Fry the smoked wings in small batches for 2 to 3 minutes until the skin is crisp, then drain on a rack.
  5. Whisk the hot sauce with butter, toss lightly with the wings and serve.