Smoked and Fried Wings
These smoked and fried chicken wings are extra crispy on the outside and very juicy inside. They are extremely easy to make and turn out perfect every single time!
Dry Brine (optional but makes the skin crispier) - Pat chicken wings dry. Salt generously with course Kosher salt, covering the wings completely. Refrigerate uncovered for a minimum of 4 hours. Do not rinse when done brining.
Preheat pellet grill to high smoke. Smoke wings at high smoke until internal temperature reaches 140 degrees F.
Warm sauce in pan.
In a Dutch oven, heat oil to 350 degrees F. Fry wings in small batches for approximately 2 minutes until wings are crispy with an internal temperature of 165 degrees F.
Toss with sauce.