I tried something a little different last night and I'm trying to figure out what the deal is. I smoked up some whole chicken wings in the gas smoker last night for a couple hours until they looked done. Then, in an attempt to crisp up the skin (chicken skin in the smoker almost always turns out rubbery for me) I tried throwing them into the deep fryer at 375 for a few mins to let them get crispy on the outside. It worked, except the wings also exploded in the fryer. I took them directly from the smoker to the fryer, could this have been the issue? Perhaps I should have let them cool a bit before putting them into the oil?
Any help is appreciated.