Smoke Fried Buffalo Wings
Tom Jackson
Rated 4.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
45 minutes
Cook Time
45 minutes
Calories
1405
Why choose between smoked wings and fried wings when you can have both! These smoke fried chicken wings begin their journey on the smoker, and finish with a dip in the fryer. And once you try this scratch made buffalo sauce, you’ll be whipping up your own sauce every time you make wings!
Ingredients
- 18 whole chicken wings, tips removed and discarded, flats separated from drumettes
-
Noble Saltworks Cherry Smoked Finishing Salt
- Fresh ground black pepper
-
2/3 cup Killer Hogs Hot Sauce
- 1/2 cup unsalted butter
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp cayenne
- 1/4 tsp celery seed
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup parsley, minced
- 1 tbsp fresh chives, minced
- 1 tbsp fresh dill, minced
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1 clove garlic, minced
- salt & pepper, to taste
- 1 cup sour cream
- 1/3 cup mayonnaise
- 4 oz smoked blue cheese
- 3 tbsp buttermilk
- 1 tbsp champagne vinegar
- 1 tsp garlic, minced
- 1/2 tsp smoked paprika
-
Noble Saltworks Cherry Smoked Finishing Salt
- Black pepper, to taste
For the buffalo sauce:
For the buttermilk ranch dressing:
For the blue cheese dressing:
Directions
- To make the buttermilk ranch dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.
- For the blue cheese dressing, combine all ingredients in a blender or food processor. Blend until smooth. Adjust seasoning, as necessary. For a chunkier dressing, reserve half of the blue cheese before processing and stir it in by hand at the end.
- To build your buffalo sauce, combine all ingredients in a small saucepan. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.
Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF, set up for smoking.
Season the wings with the Noble Saltworks Cherry Smoked Finishing Salt and fresh ground black pepper. Place on the second shelf of the grill and smoke until the internal temperature reaches 100ºF. Remove from the grill.
Preheat 3-4 quarts vegetable oil to 400ºF in a Lodge 7 Quart Dutch Oven, on the side burner of your grill or stove.
- Fry the wings in batches, being careful not to overcrowd the dutch oven. Fry until the internal temperature surpasses 170ºF, and the outside is lightly browned. Remove from heat. Shake off excess oil. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.
- Repeat the process with the remaining wings. Serve with the buttermilk ranch dressing and blue cheese dressing.
Recipe Note
You may also like: Bourbon Bacon Chicken Wings
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 1405
- Carbs
- 45 grams
- Protein
- 55 grams
- Fat
- 113 grams
- Sodium
- 3453 milligrams
