Smoked and deep-fried chicken wings

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.

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 755 kcal



  • 1 kg chicken wings
  • 500 gram flour

BBQ rub

  • 1 part salt
  • ¼ part fresh ground black pepper
  • part garlic powder
  • part onion powder
  • ½ part paprika powder


  • Fire up your grill with indirect heat of 150°C/300°F 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/300°F.
  • 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.



Calories: 755kcalCarbohydrates: 95gProtein: 38gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 198mgPotassium: 345mgFiber: 3gSugar: 1gVitamin A: 199IUVitamin C: 1mgCalcium: 35mgIron: 7mg
Keyword chicken wings, Deep fried, Smoked
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