Smoked Then Fried Chicken Wings
Smoked Then Air Fried Wings
- 12-13 Chicken Wings
- 1/4 Cup Your favorite Dry Rub
- 3/4 Cup Your favorite BBQ Sauce
- Spray the chicken wings with a bit of cooking oil. Coat evenly with your favorite rub. Place on the smoker and smoke at 225 for 1-2 hours or until the internal temperature of the meat is around 175-180 degrees.
- Remove the wings from the smoker, and place in the air fryer at 375 degrees for 5-10 minutes until the skin is crispy. Check every 2 minutes or so.
- Coat the wings in sauce in a large mixing bowl. Enjoy!
The chicken wing is pure football food. When people think of the big game, they usually think about chicken wings. If you are watching the game from home, chicken wings are the perfect food. You are home so it really doesn’t matter how much of a mess you make of yourself, and sticky, messy, delicious wings are a winner. There are so many ways to prepare wings. Some people like them grilled, some like them smoked, and some like them fried. I like it all! But there is one method I have really come to enjoy. Smoke them, then fry them! This combo can create a nice crispy skin, and a beautiful smoky flavor.
Some people may ask why it is even important to fry wings after you smoke them. The answer is pretty simple. When you smoke the wings, it is at a low temperature. When you cook poultry skin at a low temperature, it tends to toughen up and get chewy instead of crisping up. If you want both crispy skin and smoky flavor, you need to fry them up after you smoke them. Some of us don’t prefer the idea of deep frying, as it obviously isn’t the healthiest option. No worries here, as there is a healthier alternative. My air fryer is one of my best friends! It uses circulated high heat to create a frying effect without bathing everything in oil.
To get a bit more of a crispy skin on your wings, just throw them in the air fryer after they get off the smoker. After you air fry them, toss them in the sauce of your choosing, or eat them as is. It will not disappoint!
This recipe is a super customizable one, as this works well with pretty much any dry rub and sauce combo that you can imagine!