Smoking Girls Channel is a fun, bold take on classic smoked chicken wings, inspired by the lively energy of social media cooking. These wings are dry-brined, smoked low and slow, then flash-fried for an extra-crispy skin that holds up to any sauce. The combination of smoky flavor, tender meat, and crunchy exterior makes them a guaranteed crowd-pleaser for game day or any backyard gathering.
Ingredients
- 2 lb (900 g) chicken wings, split into drumettes and flats
- 1 tbsp (15 g) baking powder (aluminum-free)
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1/2 cup (120 ml) your favorite BBQ sauce
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) apple cider vinegar
- Vegetable oil, for frying (about 2 cups / 475 ml)
Instructions
- Dry-brine the wings: Pat the wings completely dry with paper towels. In a small bowl, mix the baking powder, salt, smoked paprika, garlic powder, onion powder, and cayenne. Sprinkle the mixture evenly over the wings and toss to coat thoroughly. Place the wings on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour (up to 24 hours) to dry the skin.
- Preheat the smoker: When ready to cook, preheat your smoker to 225°F (107°C) using your preferred wood chips (hickory, apple, or cherry work well). If using a charcoal grill, set it up for indirect heat and add soaked wood chips.
- Smoke the wings: Place the wings on the smoker grate, leaving space between them. Smoke for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). The wings will not be crispy yet.
- Make the glaze: While the wings smoke, whisk together the BBQ sauce, honey, and apple cider vinegar in a small saucepan. Warm over low heat, stirring occasionally, until combined and slightly thickened. Set aside.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 375°F (190°C). Use a deep-fry thermometer to maintain the temperature.
- Fry the wings: Working in batches, carefully add the smoked wings to the hot oil. Fry for 2–3 minutes per batch, turning occasionally, until the skin is deeply golden and crispy. Drain on a wire rack or paper towels.
- Toss in glaze: While the wings are still hot, toss them in the prepared glaze until evenly coated. Serve immediately.
Tips
- Don’t skip the dry brine: The baking powder and salt draw out moisture and help the skin crisp up during frying. For the best results, let the wings sit in the fridge overnight.
- Use a thermometer: Smoker temperatures can vary, so rely on an instant-read thermometer to know when the wings are done, not just the clock.
- Keep oil temperature steady: If the oil drops too low, the wings will absorb excess oil and become greasy. Fry in small batches and allow the oil to return to 375°F (190°C) between batches.
- No smoker? You can achieve a smoky flavor by adding liquid smoke to the glaze (about 1 tsp / 5 ml) and baking the wings in a 400°F (204°C) oven for 40–45 minutes, then frying as directed.
Serving Suggestions
Serve these wings hot with celery sticks, carrot sticks, and a cooling blue cheese or ranch dressing. They also pair well with coleslaw, cornbread, or a simple green salad. For a game-day spread, offer extra BBQ sauce on the side for dipping.
Variations
- Buffalo style: Replace the BBQ glaze with a mixture of 1/2 cup (120 ml) hot sauce and 4 tbsp (60 g) melted butter. Toss the fried wings in this sauce instead.
- Asian-inspired: Swap the BBQ sauce for a mix of 1/4 cup (60 ml) soy sauce, 2 tbsp (30 ml) honey, 1 tbsp (15 ml) rice vinegar, and 1 tsp (5 ml) sesame oil. Garnish with sesame seeds and sliced green onions.
- Dry rub: Skip the glaze entirely and instead toss the fried wings in a mixture of 1 tbsp (15 g) smoked paprika, 1 tsp (5 g) garlic powder, and 1/2 tsp (2.5 g) salt for a crispy, savory finish.
Storage and Reheating
Store any leftover wings in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them on a baking sheet and warm in a 350°F (177°C) oven for 10–15 minutes, or until heated through. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes for extra crispiness. Avoid microwaving, as it will make the skin soggy.
Frequently Asked Questions
Can I use frozen wings? Yes, but thaw them completely in the refrigerator first, then pat them very dry before applying the dry brine. Frozen wings will not absorb the seasoning well and will take longer to cook.
What wood is best for smoking wings? Fruit woods like apple or cherry add a mild, sweet smoke that complements chicken. Hickory gives a stronger, more traditional barbecue flavor. Avoid mesquite, as it can be overpowering.
Why are my wings not crispy? The most common reason is that the wings weren’t dried well enough before smoking, or the oil temperature was too low during frying. Make sure to dry-brine uncovered and fry at 375°F (190°C) in small batches.
Can I bake instead of fry? Yes, after smoking, you can crisp the wings under a broiler for 5–7 minutes per side, watching closely to prevent burning. They won’t be as crispy as fried, but they’ll still be delicious.
How long can I keep the dry-brined wings in the fridge? You can dry-brine for up to 24 hours. Any longer and the salt may start to cure the meat, changing the texture.
Can I make these in an air fryer? Absolutely. After smoking, air-fry the wings at 400°F (204°C) for 8–10 minutes, shaking the basket halfway, until crispy. This is a great way to reduce oil usage.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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