Smoked Wings (8) Recipe
Smoked, fried, Texas rub, buffalo BBQ, ranch
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Ingredients
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Wings
Texas Rub
Smoking & Frying Supplies
Buffalo BBQ Sauce
Ranch (Quick)
Method
Wings
Prep and brine
Pat wings dry with paper towels. Lightly score the skin at the joint if desired. Toss wings with 1 tbs kosher salt and 1 tsp black pepper to season. Let rest uncovered in the refrigerator 30–60 minutes to dry the skin (or up to 4 hours for extra crispness).
Texas Rub
In a small bowl combine paprika, brown sugar, chili powder, garlic powder, onion powder, cumin, mustard powder, and cayenne. Mix thoroughly. Rub the mixture evenly over each wing so all surfaces are coated. Let wings sit at room temperature 20 minutes while you prepare smoker and oil.
Smoking & Frying Supplies
Smoke wings
Smoke wings for 45–60 minutes until they reach an internal temperature of 150–155°F (65–68°C) and have a light smoke color. This low-and-slow smoke infuses flavor without fully cooking through.
Heat oil
While wings smoke are finishing, heat neutral oil in a heavy pot or deep fryer to 375°F (190°C). Use enough oil to fully submerge wings (about 1 quart for a medium pot). Use a thermometer and keep heat steady.
After smoking, let wings rest 5 minutes. Working in batches, carefully lower wings into hot oil and fry 2–3 minutes until skin is deeply golden and crisp and internal temperature reaches 175–180°F (79–82°C). Remove with a slotted tool and drain on a wire rack set over a sheet pan or on paper towels.
Buffalo BBQ Sauce
In a small saucepan over low heat, melt 2 tbs butter. Add 1 tbs hot sauce, 3 tbs prepared BBQ sauce, 1 tsp honey, 1 tsp apple cider vinegar and 1 tsp black pepper. Whisk until combined and slightly thickened, 2–3 minutes. Taste and adjust heat/sweetness. Keep warm.
Place fried wings in a large mixing bowl, pour the warm Buffalo-BBQ sauce over them and toss quickly to coat evenly. Serve immediately for sauced wings.
Ranch (Quick)
While wings smoke or fry, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 1/4 cup sour cream, chopped dill, chopped chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Chill until ready to serve. Adjust thickness with a little more buttermilk if desired.
Serve wings with ranch on the side; offer extra sauce for dipping.