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Smo-Fried Buffalo Wings Q-View!

post #1 of 5
Thread Starter 

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.

post #2 of 5

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.

post #3 of 5
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 ?
post #4 of 5
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

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 ?

 

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.
post #5 of 5
OK.. cool...
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