A while back, the smoking meat newsletter talked about smoked/fried wings. We have a local cajun place that does them this way. I figured that would be great for the playoff games so... I put some drumettes and flats in a bag, lightly oiled them shook them to coat, added some rub and shook them around again to coat them well. Then I smoked them at 250* until I got them to 165* internal for the flavor (about 1.5 hrs). After the smoke, I deep fried them at 350* till they floated (for the crunch) and hit them with some cajun shake and added them to the spread we had. I had a variety of sauces for our guests to dress their own; I used buffalo wing sauce but most ate them nekkid. I think these are the best I've ever made. This is a photo of the ~25% that remained for the second game after the guests left.
