Smoked Buttermilk Wings Fried Recipe

Trim and dry

Pat the wings very dry with paper towels. If whole wings are used, separate tips and discard or save for stock; separate flats and drumettes if not already separated.

In a large bowl or resealable bag combine buttermilk, 100 proof bourbon (optional), 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the wings and submerge. Cover and refrigerate at least 4 hours or overnight for best flavor and tenderization.

When ready to proceed, remove wings from fridge and let sit at cool room temperature for 20–30 minutes while you prepare rub and dredge.

In a small bowl whisk together smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, cayenne, 1 tsp salt and 1/2 tsp black pepper. Taste a tiny pinch to check heat/salt and adjust if desired.

Remove wings from the buttermilk, letting excess drip off. Place wings into a shallow tray and sprinkle the dry rub evenly over all sides. Use your hands or tongs to rub the mixture into the skin so it adheres. Let sit 10–15 minutes to set while you preheat smoker/fryer oil.

Preheat smoker to 200–225°F (93–107°C). Arrange rubbed wings in a single layer on the rack. Smoke 30–45 minutes until they take on a light smoke color and internal temperature reaches 140–150°F (60–66°C). Smoking at low temperature imparts flavor without cooking fully (they will finish in the fryer). Remove and let rest 5 minutes.

While wings are smoking or resting, heat oil in a deep fryer or heavy Dutch oven to 350°F (175°C). Use enough oil for the wings to float with at least 1–1.5 inches depth. Clip-on thermometer recommended.

In a large bowl mix flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp black pepper. This produces a light, crisp crust.

Working in batches (do not overcrowd), dredge smoked wings in the flour mixture, pressing lightly so the coating adheres. Shake off excess.

Fry wings at 350°F for 6–8 minutes per batch until golden brown and internal temperature reaches 165–170°F (74–77°C). For extra-crispy finish, remove briefly, rest 1–2 minutes, then return to oil at 375°F for 30–60 seconds. Transfer cooked wings to a wire rack set over a sheet pan to drain; do not stack (keeps crispness).

If making the parmesan dipping sauce: whisk together mayonnaise, sour cream (or Greek yogurt), grated Parmesan, lemon juice, minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Chill until service.

Warm Buffalo sauce and Bites BBQ sauce separately in small saucepans or microwave-safe bowls to a pourable temperature (do not boil). Stir in 1 tbsp 100-proof habanero into the Buffalo sauce if you want a very spicy option; alternatively serve habanero sauce on the side so guests can choose heat level. Combine honey with a teaspoon of warm Buffalo or BBQ sauce to make the honey dip option if desired.

To serve traditional buffalo-style: place a batch of hot fried wings in a large bowl, pour 1/2 cup Buffalo sauce over them (or amount to coat), toss gently to coat. For BBQ style: toss another batch with Bites BBQ sauce. For dry-rubbed/crisp presentation: leave a batch un-sauced and serve sauces on the side for dipping.

Arrange wings on a platter. Sprinkle chopped parsley or chives over sauced or dry-rubbed wings for color. Offer lemon wedges and all dipping sauces: parmesan sauce, sweet chili, honey, and 100-proof habanero on the side labeled for heat.

Serve immediately so wings remain hot and crisp. Recommend 6–8 wings per person as a main (depending on appetite) or 4–6 as an appetizer.