There is nothing better than smoked chicken wings. I love the taste of barbecue and chicken but it’s difficult to get that crispy skin that you get when you deep-fry them.
So why not get the best of both worlds. You’ll get that smoky barbecue flavor you love with the crispy texture you want.
- 1 kilo of chicken wings
- 500 grams of flour
For the bbq rub
- 1 part salt
- ¼ part fresh ground black pepper
- ⅛ part garlic powder
- ⅛ part onion powder
- ½ part paprika powder
- Fire up your grill with indirect heat of 150°C (300F) and some smoke wood. I use some whiskey barrel chips.
- Mix the bbq rub and dust the chicken wings with it.
- Put the chicken wings on the grill on the cooler side and close the lid. Smoke them for half an hour to 45 minutes.
- Start your deep fryer and let it come to a temperature of 180°C (300F).
- Put the flour in a wide and shallow bowl and press the wings in the flour to coat.
- Fry the chicken wings in the hot oil until crisp and golden brown.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.