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Smoked Then Fried Durty Asian Chicken Wangs

Smoked Then Fried Durty Asian Chicken Wangs

Smoked Then Fried Durty Asian Chicken Wangs | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Chef Jody's recipe for outrageously flavorful chicken wings. Hands down the best way to enjoy wings - smoked and fried! You're gonna love these!

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Yields8 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

 2 lbs chicken wings
 1 tbsp Durty Girl Bloody Mary Rub
 1 tbsp Jodys Asian Persuasian Rub
 1 gallon peanut oil for frying

1

Pre-Heat REC TEC Pellet Grill to 250F. I used the Ultimate Blend pellets as my fuel. (Mixture of white oak, red oak, and hickory)

2

Combine both rubs and set 1 tablespoon aside for later.

3

Season wings with 1 tablespoon of rub combo and smoke in REC TEC 1-1.5 hours.

4

Pre-heat oil to 375F in a deep pot. I used the RT-G450 Gas Cooker from REC TEC.

5

Fry wings until an internal temperature of 170F has been reached or until they are as crispy as you like em!

6

The wings will float when they are ready.

7

Remove from oil, place on a drying rack and season with remaining rub. Let them rest 5 minutes and enjoy!

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Ingredients

 2 lbs chicken wings
 1 tbsp Durty Girl Bloody Mary Rub
 1 tbsp Jodys Asian Persuasian Rub
 1 gallon peanut oil for frying

Directions

1

Pre-Heat REC TEC Pellet Grill to 250F. I used the Ultimate Blend pellets as my fuel. (Mixture of white oak, red oak, and hickory)

2

Combine both rubs and set 1 tablespoon aside for later.

3

Season wings with 1 tablespoon of rub combo and smoke in REC TEC 1-1.5 hours.

4

Pre-heat oil to 375F in a deep pot. I used the RT-G450 Gas Cooker from REC TEC.

5

Fry wings until an internal temperature of 170F has been reached or until they are as crispy as you like em!

6

The wings will float when they are ready.

7

Remove from oil, place on a drying rack and season with remaining rub. Let them rest 5 minutes and enjoy!

Smoked Then Fried Durty Asian Chicken Wangs

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