Smokafried Wings

Smokafried Wings

While I was visiting in Texas, Matt Pittman from Meat Church shared a recipe that his family loves – T-bird’s Smokafried Wings. The recipe is really simple – but it makes a smoky, crispy, juicy and delicious chicken wing!

Matt started with wing sections – both drumettes and flats – then he liberally seasoned them with his Meat Church Holy Gospel BBQ Rub.

Since we were in Texas, Matt kept the smoking process true to his home state. We smoked the chicken wings on his offset stick burner over Post Oak wood. He ran his cooker at a steady 275 the entire time.

Once the wings hit 175 internal, Matt took them off the pit. It takes 45 minutes – 1 hour for the wings to hit that target internal temp.

The wings are completely done at this point, but Matt likes to flash-fry his wings after he smokes to really get the outside crispy. Matt fired up his Cajun Works Fryer with peanut oil to 350 degrees – and he dropped the smoked wings right in the hot grease for a quick fry.

It took about 2 minutes for the wings to get crispy. So Matt scooped them out and lightly seasoned them with his Meat Church Holy Gospel BBQ Rub one more time.

These Smokafried wings were delicious. And this recipe was super simple. No breading, no sauce – just seasoning and wings. But you could really get creative with the rubs you use and even make a great sauce to toss the wings in after cooking.

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Smokafried Wings
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Smokafried Wings

Ingredients

  • 4lbs Chicken Wing Sections (drums & flats)
  • ½ cup Meat Church Holy Gospel BBQ Rub

Instructions

  1. Prepeare offset smoker for indirect cooking at 275 degrees using Post Oak for fuel.
  2. Season the wing sections with good coat of Holy Gospel BBQ Rub.
  3. Place wings on smoker and cook for 1 hour or until internal temperature reaches 175 degrees on an instant read thermometer.
  4. While the wings are cooking preheat peanut oil in deep fryer to 350 degrees.
  5. Remove wings from the smoker and drop in batches in the deep fryer to crisp the outside about 2 minutes.
  6. Season the wings with a final dusting of Holy Gospel and serve.

Malcom Reed
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Comments 11

  1. Watched the video and reviewed the recipe… they look awesome!!!! I have a buddy that uses the fryer post smoke and the wings turn out amazing!!! Thanks Malcom and Matt!

  2. Video is awesome, as always, but perhaps the best part is watching Matt take the meat off the flat at timestamp 3:20. How have I never known to do it like this?! Life changing. 🙂

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  3. Malcom, have you ever tried this with an air frier? I did your smoked party wings recipe (used crystal hot sauce in the marinade) and air fried a few to see how they would taste and have to say they were incredible! Haven’t tried breaking out the deep frier for them yet.

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  4. There was a place in Chicago, now closed down (Barn & Co), that made the best wings I’ve ever had. I’ve now tried out this recipe a few times and it’s damn near a spot on match. Malcom, Matt, you two are life savers. Thanks for the tips!

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