Smoked and Fried Buffalo Wings 4 Ways

A tasty flight of smoked and fried Buffalo wings!

Course Appetizer

Cuisine American

Keyword deep-fried, smoked, wings

Prep Time 30

Cook Time 2 45

Servings

Calories 570kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
Buffalo wing seasoning
vegetable oil for frying
Your favorite Buffalo wing sauce for serving, see below

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 canola oil to 350 F. Fry the wings based on whether you are making them 1 or 2-4 ways, below.

Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
Serve wings naked, without sauce.

Combine the wing coating ingredients in a shallow bowl or pie plate.
Lightly toss the wings in the mixture.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
If serving 2 ways, serve the wing naked, without any sauce.
If serving the wings 3 ways, toss the wings in your favorite Buffalo sauce.
If serving the wings 4 ways, toss the wings in your favorite Buffalo sauce. Pour some more sauce into a small glass and dunk the wings, coating well.
Serve hot!

Serve with your favorite dipping sauce on the side, if desired.