Description
Crispy smoked chicken wings bring Southern comfort straight to your plate with golden-brown perfection. Seasoned breading and smoky flavor create an irresistible combination you’ll crave again and again.
Ingredients
Scale
Protein Ingredients:
- 2 lbs (907 grams) chicken wings (drums and flats)
- 1 egg
Breading Ingredients:
- 1 cup all-purpose flour
- ½ cup (120 milliliters) cornstarch
- ½ teaspoon baking powder
Seasoning and Spice Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
Liquid Ingredients:
- ½ cup (120 milliliters) buttermilk
Cooking Ingredients:
- 4 cups (946 milliliters) peanut oil (or vegetable oil)
Serving Ingredients:
- Your favorite wing sauce (Buffalo, BBQ, Garlic Parmesan, etc.)
- Ranch or blue cheese dressing
Instructions
- Prepare the smoker by setting the temperature to 225F, selecting aromatic wood chips like hickory, apple, or cherry for enhanced flavor profile.
- Thoroughly pat the chicken wings dry, then massage with olive oil and a robust spice blend combining salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne for deep, complex seasoning.
- Position the seasoned wings directly onto smoker grates, allowing them to slowly infuse with wood-fired essence for approximately 1.5 hours until the internal temperature reaches 155F.
- Remove wings from smoker and let them rest momentarily while assembling the breading station.
- Create a dynamic dry coating by whisking flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, and baking powder into a uniform mixture.
- In a separate vessel, blend egg and buttermilk until thoroughly incorporated, creating a smooth, creamy binding agent.
- Heat peanut oil in a deep fryer or heavy-bottomed Dutch oven to precisely 350F, ensuring optimal frying conditions.
- Dredge each smoked wing first through the buttermilk-egg mixture, then completely enrobe in the seasoned flour mixture, guaranteeing full coverage.
- Carefully lower breaded wings into hot oil, frying in small batches for 2-3 minutes until achieving a golden, crispy exterior and internal temperature of 175F.
- Transfer fried wings to a wire rack, allowing excess oil to drain and maintaining maximum crispiness.
- Optionally toss in preferred sauce or serve alongside complementary dipping sauces for a delectable finish.
Notes
- Smoke Your Wings Perfectly: Choose wood chips like hickory or apple for a subtle, sweet smoky flavor that enhances the chicken’s natural taste.
- Achieve Crispy Coating Magic: Add baking powder to the flour mixture to help break down proteins, creating an extra-crispy and lighter breading that stays crunchy longer.
- Temperature Control is Key: Use a meat thermometer to ensure wings reach safe internal temperatures without overcooking, keeping the meat juicy and tender.
- Customize for Dietary Needs: Swap wheat flour with gluten-free alternatives like rice flour or almond flour for a celiac-friendly version that maintains the same delicious crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 0 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg