Beer-Battered Fried Smoked Wings

Totally different and totally amazing.

Course Appetizer

Cuisine American

Keyword deep-fried, smoked

Prep Time 15

Cook Time 15

Servings

Calories 638kcal

Equipment

Ingredients

For the smoked wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
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

If you want a thicker batter on the wings, add a little less than the 1 1/2 cups of beer to begin with. Stir. If the batter is too thick add more beer.

Nutrition