Quick Answer
Yes, you can fry wings after smoking them. Smoking wings first helps render fat and add flavor. Frying them afterwards crisps up the skin for a delicious, crispy exterior and a tender, juicy interior. Just make sure to pat the wings dry before frying to help the breading adhere.
Detailed Answer
Smoking wings first and then frying them is a great technique to achieve maximum flavor and the perfect texture. Here’s an overview of the benefits of this method:
Benefits of Smoking First
– Smoking helps render fat under the skin, ensuring the wings won’t be overly greasy when fried
– The smoke adds deep, rich flavor to the meat
– Smoking partially cooks the wings, so they’ll need less time frying
– Smoked wings are forgiving if slightly over-fried since they have absorbed flavor from smoking
Benefits of Frying After
– Frying makes the skin ultra crispy and crunchy
– The breading or batter becomes perfectly golden brown and delicious
– Frying cooks the wings fully until hot and juicy
– The contrast of smoky meat and crispy coating is irresistible
How to Smoke Wings
First, pat the wings dry and season them liberally with salt, pepper, and any other dry rub spices. Set up your smoker to maintain 225-250°F using your preferred wood chips for flavor. Place the wings on racks and smoke for around 1 hour, until they reach an internal temperature of 165°F. The low and slow smoking will render fat and make the meat tender.
How to Fry Wings
After smoking, let the wings cool slightly. Pat them very dry with paper towels – this helps the breading stick. Season again if desired. You can either toss the wings in flour or cornmeal before frying for a crispy coating, or opt for a wet batter like buttermilk and hot sauce. Fry the wings in 350°F oil for 2-3 minutes until crispy and golden. Drain on a paper towel lined platter.
Tips for Delicious Smoked Fried Wings
– Choose a hearty wood like hickory or mesquite for smoking
– Let wings cool before battering to prevent excess moisture
– Fry in small batches to maintain oil temperature
– Use a thermometer to check oil temp – around 350°F is ideal
– Drain wings on a rack or paper towels, not a covered plate
– Toss fried wings in sauce for even more flavor
The combination of smoking and frying makes wings with the perfect crunch and incredible smoky, spicy flavors. The step of smoking before frying means you can develop deep flavors in the meat while still getting that crispy fried texture. Give it a try for your next game day spread or backyard cookout.
Frequently Asked Questions
Should you smoke wings before or after frying?
It’s best to smoke the wings before frying. Smoking first helps render excess fat and cook the wings partially, so they’ll require less frying time. The smoke flavor also penetrates into the meat better when smoked first.
How long do you smoke wings before frying?
Aim to smoke the wings for around 1 hour or until they reach an internal temperature of 165°F. This ensures they are partially cooked through and have absorbed optimal smoke flavor.
What temperature do you fry wings at after smoking?
Fry the smoked wings at 350°F. This high heat will make the coating ultra crispy without overcooking the already partially cooked wings. Fry for 2-3 minutes until golden brown.
How do you prep wings for frying after smoking?
After smoking, let the wings cool slightly and pat extremely dry with paper towels. Season again if desired. Coat with cornstarch, flour, or batter before carefully lowering into the hot oil. Work in small batches to maintain oil temperature.
What kind of oil is best for frying smoked wings?
Opt for a high smoke point neutral oil like peanut, vegetable, or canola oil. Avoid olive oil, which can burn at the temperature needed for crispy fried wings.
The Perfect Crispy Smoked Fried Wing Recipe
Now that you know the technique, here is a simple recipe to make perfect smoked fried chicken wings at home:
Ingredients:
- 3 pounds chicken wings, tips removed, drumettes and flats separated
- 1/4 cup barbecue seasoning rub
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 cup buttermilk
- 1/2 cup hot sauce
- 3 cups flour
- 1 quart vegetable oil for frying
Instructions:
- Pat wings dry and coat evenly with barbecue seasoning, garlic powder, and paprika.
- Smoke wings at 225°F for 1 hour until internal temperature reaches 165°F.
- In a bowl, whisk together buttermilk and hot sauce. In another bowl, place flour.
- Dip smoked wings in buttermilk mixture, then dredge thoroughly in flour, pressing to adhere. Place on a baking sheet.
- In a heavy pot, heat oil to 350°F. Working in small batches, fry wings for 2-3 minutes until golden brown.
- Drain wings on a paper towel lined platter. Serve hot with your favorite dipping sauce.
These double smoked fried wings are guaranteed to be a hit. Crispy, juicy, smoky, and spicy – they have it all! Adjust the spices to your preferences and enjoy.
The Science Behind Smoking Before Frying Wings
There’s some interesting science behind why smoking chicken wings before frying results in such delicious wings. Here’s a look at what’s happening on a molecular level:
Smoke Infuses Flavor
The low, slow smoking gives time for the wood smoke flavor compounds to penetrate into the chicken skin and meat. Compounds like guaiacol provide that signature smoky flavor.
Collagen Breaks Down
Collagen in the chicken skin and connective tissue begins to break down from the heat and time. This renders some fat and makes the meat more tender.
Maillard Reactions Occur
The smoking heats up sugars and amino acids on the meat surface triggering Maillard reactions. These cause desirable browning and generate nutty, roasted flavors.
Frying Crisps the Skin
The hot oil rapidly dehydrates the exterior, solidifying the proteins. This turns the skin ultra crispy. The breading also turns crunchy from the oil.
Moist Interior Is Preserved
The meat retains moisture and tenderness from the brining while the crunchy coating and caramelized exterior form.
Other Smoked Then Fried Foods to Try
Chicken wings aren’t the only food that benefits from being smoked before fried. Here are some other delicious foods to try this technique with:
Smoked Fried Chicken
For the ultimate fried chicken, smoke bone-in chicken pieces or whole birds prior to dredging and frying. This works great for making smoky chicken sandwiches.
Smoked Fried Turkey
Frying a smoked turkey makes the skin ultra crispy for amazing sandwiches. Brine and smoke a whole turkey and then deep fry just until heated through.
Smoked Pork Chops
For tender, juicy pork chops, smoke them first and then pan fry or bread and deep fry until golden brown with grill marks.
Smoked Fried Catfish
Hot smoked catfish absorbs amazing flavor. Bread and fry fillets or nuggets for the perfect southern meal.
Smoked Fried Potatoes
Even veggies benefit! Smoke quartered potatoes until just tender, then fry to get a crispy exterior.
So experiment with smoking all kinds of foods before frying for maximum flavor and texture!
Common Questions about Smoking Wings Before Frying
If you’re new to the technique of smoking wings before frying, you probably have some questions. Here are answers to some of the most frequently asked questions:
Do the wings need to be breaded before frying?
Breading is not strictly necessary but does help form a very crispy crust. You can also simply season and fry smoked wings without breading.
Should the wings be marinated before smoking?
Marinating is optional but recommended to impart additional flavor. Go for a zesty marinade with lime, garlic, chili and cumin.
What wood is best for smoking wings?
Hickory and apple wood work well for smoking wings. Avoid very strong mesquite smoke which can overwhelm.
Is it necessary to brine the wings first?
Brining helps keep the wings extra juicy but is not essential. If you don’t brine, be sure to spritz with broth while smoking.
How do you keep the skin from burning while smoking?
Use a lower temperature (225-250°F) and avoid placing wings directly over the heat. Flip and rotate racks periodically for even cooking.
Can you reheat fried smoked wings?
Yes, fried smoked wings reheat well in a 375°F oven for 10-15 minutes until hot and crispy. You can also re-fry for a few minutes.
Conclusion
Smoking chicken wings before frying is a great technique for achieving the ultimate flavor and texture. The smoking infuses the wings with delicious smoky flavor and renders fat, while the frying makes the skin super crispy. Follow the tips here for preparing and cooking smoked fried wings, and experiment with all kinds of smoked then fried foods. Perfectly cooked smoked wings that are then fried to golden perfection are a guaranteed hit at your next gathering.