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Was this necessary? Did I have to make beer-battered fried smoked wings? What??? We don’t ask silly questions like that here at For the Wing. Of course I had to make these! Are you kidding me? Look at them! Heck yeah it was a crazy idea. A crazy good one! Super-tasty lightly-smoky wings coated in a wonderful beer batter than fries up lightly crunchy and yummy! The question isn’t should I make these beer-battered fried smoked wings. The question is… how often should I make them!
A Total Taste Experience
Although these beer-battered fried smoked wings are not difficult to make, the taste and bite are amazing. You’d think that there’s a lot more going on than there is. The batter is wonderful. It’d be great on fish. Chicken planks. Broccoli. Anything. The wings have a wonderful smoky flavor while the meat is still moist and tender. These are great wings. And a real ‘wow’ moment when you serve them, too!
These wings are fantastic. You might also want to try my non-battered smoked-and-fried version.
Beer-Battered Fried Smoked Wings
Equipment
Ingredients
For the smoked wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stockFrank's RedHot Original Seasoning
- Buffalo wing seasoning
- vegetable oil for frying
For the beer batter
- 2 cups all-purpose flour divided
- 1 ½ cups lager beer see note
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
Instructions
- Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
- Toss the wings with plenty of the Buffalo wing seasoning. When you think you’ve added enough, add more. This is not the time to be shy.
- Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
- When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
- To fry, heat oil to 350 F.
- In a small bowl or shallow plate, place the remaining 1/2 cup of flour.
- Lightly toss the wings in the flour and shake off any excess.
- Whisk together the remaining 1 1/2 cups of the flour and the beer along with the salt and smoked paprika in a large bowl.
- Working in batches, dip in the batter.
- Fry until crisp and golden, about 10 minutes. Remove to a wire rack or paper towel-lined baking sheet to drain.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
