Cherry-smoked Wings Recipe

1. Trim & Season

Pat the 6 wingettes/drumettes dry with paper towels. Combine kosher salt, black pepper, garlic powder and smoked paprika in a small bowl. Lightly brush wings with 1 tablespoon neutral oil, then evenly rub the seasoning mixture over all pieces. Let rest uncovered in the fridge for 30 minutes if time allows (helps pellicle formation for smoking).

2. Get Smoker Ready

Soak cherry wood chips in 1/4 cup water for 20 minutes (optional but helps smolder). Preheat your smoker or grill set for indirect smoking to 225°F (107°C). If using a charcoal grill, create a two-zone fire and place soaked chips on coals or in a smoker box. If using an electric or pellet smoker, load cherry wood and preheat to 225°F.

3. Smoke the Wings

Place seasoned wings on the smoker grate, skin side up. Smoke at 225°F for 45–60 minutes until they register 160–165°F internal temperature and have a mild cherry-smoke flavor. Remove from smoker and let rest 5 minutes.

4. Prepare Fry Batter & Oil

While wings smoke, stir together flour, cornstarch, baking powder and 1/4 tsp salt in a bowl. Gradually whisk in 1/4 cup cold water or club soda until a thin batter forms (it should lightly coat a spoon). Heat 2 cups neutral oil in a deep skillet or pot to 375°F (190°C). Use a thermometer for accuracy.

5. Flash-Fry the Wings

Working in a single layer, dip each smoked wing briefly into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 1–1.5 minutes per side until crisp and golden (the wings are already cooked through from smoking; this step crisps the skin). Do not overcrowd. Transfer to a wire rack or paper towel-lined tray to drain and rest 2 minutes.

6. Choose & Warm Sauce

Select one toss option: dry rub, BBQ, hot, medium, mild, or hot honey. For saucy options (BBQ, hot, medium, mild, hot honey), warm the sauce briefly in a small saucepan or microwave until fluid (about 20–30 seconds) so it coats evenly. For hot honey, combine 3 tablespoons honey with 1/2–1 teaspoon hot sauce or a pinch of red pepper flakes and warm slightly.

7. Toss Wings

Place the drained, hot wings in a large mixing bowl. For dry rub: sprinkle the 2 tablespoons dry rub evenly over wings and toss until coated. For saucy options: pour the warmed sauce over the wings (use about 3 tablespoons or 1/2 cup for BBQ) and toss gently but thoroughly so each wing is evenly coated. Taste and adjust amount to preference.

8. Transfer tossed wings to a serving plate. Sprinkle chopped fresh parsley over the top and serve with a lemon wedge on the side for squeezing. Provide extra sauce if desired.