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I started For the Wing because I love wings. The sauces, the spices, and the cooking techniques for wings are so varied that you can always enjoy something different. Or you can make a favorite over and over. Nothing makes me happier than a truly tasty, perfectly-cooked wing. And nothing makes me happier than the best smoked and fried wings I made the other day. These wings have everything I love. Super-crunchy and delicious skin and tender, juicy, flavorful meat make every bite truly enjoyable. Sauced or not, these wings are epic.
It’s Actually Easy
Making the best smoked and fried wings is actually pretty easy. It’s a two-step process. I did the two steps weeks apart, freezing the smoked wings in vacuum-packed bags for quick lunches at a later time. You can fry the wings soon after smoking them but I think having them freeze for a while first produces a better result. You don’t have to vacuum-pack them, you can just toss them in a resealable bag or container instead, especially if you don’t plan on freezing them very long.
Just Smoked
You can smoke wings over high heat and get (somewhat) crunchy skin and have a great treat. These wings are not smoked at a high temperature. You want to cook them until just done. You want to get them nice and smoky (how smoky is up to you) but you are not shooting for crisp skin. That comes later. So don’t expect the skin to come away golden brown crunchy delicious. Yet.
Flash-Fried For Crunchy Perfection
The last step in preparing these wings is a quick flash-fry in hot oil. If frozen, the wings have been defrosted. I toss them in a simple flour mixture. But I’m not looking for grandma’s fried chicken here. Just a light coating. Then into the oil for around 4 minutes. Remember, the wings are already cooked. The frying step is just to heat them up and give them color and the perfect skin. You don’t want to over-fry them.
Sauced. Dry. Or Just Plain.
What you do with your wings after they are flash-fried is up to you. Sometimes I toss them (gently) in a sauce. Or I’ll season them and have them dry. The wings are so great they are also a joy without either sauce or seasoning. You can always mix it up, do some wet, some dry, and some plain!
Also try my twice-fried air fryer wings.
The Best Smoked And Fried Wings
Equipment
Ingredients
For the wings
- 12 chicken wings flats and drumettes separated, tips saved to make stock
- Your favorite wing seasoning to taste
For the coating
- 1 cup all-purpose flour
- 1 tablespoon Your favorite wing seasoning
For serving
- Your favorite wing sauce OR
- Your favorite wing seasoning OR serve them plain
Instructions
Smoking
- Fire up your smoker for 225 F. Use a fruit or light wood for a less smoky wing, or use a heavier wood, such as mesquite or oak, for a deeper smoke flavor.
- While the smoker is coming up to temperature, toss the wings in seasoning.
- Transfer the wings to the smoker when ready. Smoke until the wings hit 145 F. This normally takes 1-2 hours. It's ok if you go a little over 145 F.
- Remove the wings and let cool slightly before placing into resealable bags or containers. Freeze overnight or until ready to use.
Frying
- The day before you are ready to cook your wings remove from the freezer and let thaw in the fridge.
- Combine the coating mixture in a bowl or baggie.
- Heat 2"-3" of oil to 375 F.
- Working in batches if needed, toss the wings in the coating mixture then transfer to the oil.
- Fry 4-6 minutes or until the wings are golden brown and the skin is crunchy.
- Remove to a paper towel-lined plate or wire rack to drain.
Serving
- If saucing, toss with your favorite sauce. Click here for our guide on how to sauce wings.
- If serving dry, toss with your favorite seasoning.
- Or, serve the wings plain, without sauce or seasoning.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
