Smoked Then Fried Durty Asian Chicken Wangs | Dads That Cook
By Jason Glover
AuthorJason GloverChef Jody's recipe for outrageously flavorful chicken wings. Hands down the best way to enjoy wings - smoked and fried! You're gonna love these!
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)
Combine both rubs and set 1 tablespoon aside for later.
Season wings with 1 tablespoon of rub combo and smoke in REC TEC 1-1.5 hours.
Pre-heat oil to 375F in a deep pot. I used the RT-G450 Gas Cooker from REC TEC.
Fry wings until an internal temperature of 170F has been reached or until they are as crispy as you like em!
The wings will float when they are ready.
Remove from oil, place on a drying rack and season with remaining rub. Let them rest 5 minutes and enjoy!
Ingredients
Directions
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)
Combine both rubs and set 1 tablespoon aside for later.
Season wings with 1 tablespoon of rub combo and smoke in REC TEC 1-1.5 hours.
Pre-heat oil to 375F in a deep pot. I used the RT-G450 Gas Cooker from REC TEC.
Fry wings until an internal temperature of 170F has been reached or until they are as crispy as you like em!
The wings will float when they are ready.
Remove from oil, place on a drying rack and season with remaining rub. Let them rest 5 minutes and enjoy!
