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.
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.
