Parmesan Garlic BBQ Wings – Smoked & Fried

Directions

• Chicken Wings
• Prepare the chicken wings by separating the drumstick, flat, and wing tips. This can be done by slicing along the joints with a sharp knife. You do not need to chop through bone. Just fine the seam in the joint between the drumstick and flat, and between the flat and wing tip.
• Discard the wing tips, or save them to make stock with at a later time.
• Generously season the drumsticks and flats with seasoning rub. Make sure to cover all sides and surfaces. If you don’t have a poultry-specific BBQ rub, you can make a simple seasoning by combining 2 parts black pepper with 1 part Kosher salt and 1/2 part garlic powder.
• Heat smoker up to 225 degrees Fahrenheit. Smoke wings until the internal temperature of the meat reaches 165 degrees – turning them over halfway through.
• In the meantime, heat up fryer oil (either in an electric deep-fryer or a large Dutch oven or similar) to 370 degrees Fahrenheit.
• Remove the wings from the smoker when they have reached 165 degrees, and carefully transfer them into the hot oil. Do this step in small batches, as to not over-crowd the fryer.
• Fry each small batch of wings for around 2-3 minutes, until they appear crispy and somewhat golden in color. Then transfer them onto a wire rack and allow them to drip for a couple minutes.
• In a large bowl, spoon some of the Parmesan garlic sauce onto the wings, and toss to evenly coat the wings. Use as much or as little sauce as you like, though I recommend going somewhat light on the sauce to start. You can always add more sauce if you think they need it.
• Optionally serve with some additional sauce on the side.
• Parmesan Garlic Sauce
• Combine all ingredients, and whisk very thoroughly until fully incorporated and smooth.
• Cover and refrigerate until ready to use.