Smo-Fried Buffalo Wings Q-View!

Discussion in 'Poultry' started by njfoses, Sep 22, 2013.

  1. njfoses

    njfoses Meat Mopper

    Made some smo-fried wings today for the first time.  Wings were coated with baking powder, kosher salt and cayenne pepper and then placed on a cooling rack in the fridge for 48 hours.  The baking powder helps the skin become a bit crispier.  Sprinkled on some yardbird rub and coated with a bit of evoo, and into the mes 30 they went.  Set my pid to 300 (the highest i will run the mes), filled half a row of my amnps with apple pellets and smoked for about 1 hr.  After smoking i deep fried them with peanut oil at 350 deg for about 2 min.  The skin was as crispy as possible considering the mes struggles to stay near 300 deg.  The sauce contains franks hot sauce, 2 habaneros chopped with seeds, 1 jalapeno chopped with seeds, unsalted butter, cbp, minced garlic, garlic powder, apple cider vinegar, worcestershire, honey, sriracha, cumin and mustard powder.  I kept the sauce on very low heat for about an hour and then strained out the peppers and seeds.  The sauce packs some heat so be careful lol.  I liked the smo-fried method and will be making these again!  Thanks for looking.

    Ready for the smoker.

    After 1hr in the smoke.

    Sauce simmering.

    After 2 min of frying.

    Sauced up, ready to eat!

    Strained out peppers and seeds.

  2. shtrdave

    shtrdave Smoking Fanatic

    I liked the look of them right from the smoker, I can do with uncrisp skin if they are smoked with a good seasoning on them.
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    looking good... would you change ether of the times (smoker and fryer) ? maybe a lower smoker heat to take on more smoke since your frying anyways for crispy skin ?
  4. njfoses

    njfoses Meat Mopper

    I would probably smoke for 45 min and fry for 5-7 min next time.  I like a light smoke flavor on wings and the crispier the skin the better.
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    OK.. cool...

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