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Smoked and Fried (Smo-Fried) Wings
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1 h 30 m
- 12 chicken wings
- ¼ cup of your favorite BBQ dry rub seasoning
- canola or vegetable oil (for frying)
- Prepare grill for indirect cooking, placing preheated Kingsford® briquets on one side of the bottom grill grate to create a hot and cool side. Add 2–3 chunks of your favorite smoking wood to the charcoal, replace the main cooking grate, and adjust bottom vents so that the grill temperature is approximately 300°F.
- Pat chicken wings dry and season liberally with BBQ dry rub. Place the wings on the cool side of the grill, cover the grill, and allow them to smoke for approximately 75 minutes until browned and have reached an internal temperature of 160°F. Place a medium saucepan on the hot side of the grill and add approximately 4 inches of oil. Once the oil begins to shimmer, fry the wings in batches of four for 3–4 minutes until crisp. If the oil begins to smoke and/or the wings are getting too dark simply move the oil to the cool side of the grill. Remove the wings from the oil and set them on paper towels to drain. Plate and sprinkle additional BBQ dry rub over the wings before serving.