Get ready to savor the ultimate game day snack with our mouthwatering Buffalo Chicken Wings
Indulge in the ultimate buffalo wing experience with our Smoked Then Fried Buffalo Chicken Wings. This recipe combines the best of both worlds: the deep, smoky flavor from the smoker and the irresistible crunch from the fryer.
Feeds 4-6 people
Prep time 70 minutes
Cook time 60-90 minutes
Ingredients
- 12 large chicken wings, separated (12 flats & 12 drums)
- 1-2 tablespoons of all-purpose seasoning
- 1-2 tablespoons of Cajun seasoning
- Blue cheese for dipping
- Celery sticks
- ½ cup of buffalo sauce (Homemade Buffalo Sauce)
- Cooking oil
The Importance of Refrigerating Seasoned Chicken Wings Before Cooking
Leaving seasoned chicken wings in the refrigerator for a few hours before cooking is a crucial step in achieving perfectly flavorful and crispy wings. Here’s why this technique is beneficial:
Enhanced Flavor Penetration: When you season the chicken wings and allow them to rest in the refrigerator, the spices and seasonings have more time to penetrate the meat. This results in a deeper, more robust flavor throughout the wings, rather than just on the surface.
Improved Texture: Refrigerating the wings uncovered helps to dry out the skin. This drying process is essential for achieving a crispy texture when the wings are cooked. The moisture on the skin evaporates, allowing the skin to crisp up more effectively in the smoker and fryer.
Better Moisture Retention: Seasoning and refrigerating the wings help them retain their natural juices during cooking. The salt in the seasoning acts as a dry brine, drawing moisture to the surface and then back into the meat, ensuring the wings stay juicy and tender on the inside.
Love the idea of smoky, crispy buffalo wings but don’t have a smoker or deep fryer? No worries! You can easily replicate this delicious recipe using your oven or air fryer.
Instructions For Buffalo Wings
First, season your chicken wings on both sides with the all-purpose seasoning. Next, do the same with the Cajun seasoning. Once seasoned, place the wings on a wire rack and refrigerate them uncovered for one hour.
Meanwhile, heat up your smoker to 300 degrees(149°C). When the smoker is ready, smoke the wings until they reach an internal temperature of 170 degrees(77°C).
Preheat cooking oil once your wings reach internal temp of 160 degrees(71°C)
After smoking, deep fry the wings for a few minutes until they are crispy. Remove the wings and place them on a few layers of paper towels to drain off excess oil. I set the oil at 350 degrees(176°C)
Then, place the wings in a large mixing bowl. Drizzle the buffalo sauce over the top and give them a good toss to coat evenly.
Finally, plate up your wings with some blue cheese and celery sticks. Enjoy your delicious smoked and fried buffalo chicken wings!
Why This Recipe Works
Using both smoking and frying techniques ensures that the wings are not only flavorful but also perfectly crispy. The combination of all-purpose and Cajun seasonings adds a deliciously complex flavor profile. Finally, the buffalo sauce brings that classic tangy heat that pairs perfectly with blue cheese and celery sticks.
Try the smoke then fried method on these Chimichurri Wings
If you are looking for the same flavor profile my Smoked Buffalo Chicken Dip is always another party hit
