Ahh…The classic hot wing, or most commonly called the buffalo wing. How can you make it any better? Easy, brine, smoke and fry it! Most restaurants do one or the other. I’ve seen purely grilled wings or just plain fried. I rarely seen brined wings, especially ones you buy in the frozen food section (The exception is Schweigert tastes like it). This recipe combines all three with a little kick of buffalo, but the possibilities are endless in the flavor business.
- I head out to the big box stores and purchase whole wings. The leftovers are easy to freeze so I can bake them up when I have a craving. Start by mixing 3/4 cup of Kosher Salt and 2 quarts of water. Rinse the chicken and add them to the brine. Let them sit for two hours in the refrigerator, with a maximum of four hours.
- Remove the chicken from the brine. If you plan to only cook Buffalo, add 1 flat can of Coke and your favorite hot sauce to a plastic bag and toss in the chicken. Marinate for a minimum of 4 hours to overnight.
- Preheat the Big Green Egg or any other smoker to 250° and toss in 2-3 wood chunks of Hickory and Maple. You can also use Hickory and Pecan, or some other mild fruit wood.
- Dust the chicken with the rub recipe below and place on the smoker using indirect heat. Cook for 2.5 hours at 250°.
- When 20-30 minutes remain, heat up a dutch oven with Peanut Oil to 350°.
- Remove the chicken wings from the smoker and fry 4 wings at a time for 2-4 minutes, checking the skin for crispness.
- Wait for the oil to return to full temp between batches.
- Sauce with your favorite sauce combination. For my house, it’s buffalo sauce topped with sharp cheddar and fresh cooked bacon bits.
Chicken Wing Rub
2 Tablespoon of Paprika
2 Teaspoon of Salt
2 Teaspoon of Fresh Cracked Pepper
2 Teaspoon of Garlic Powder
2 Teaspoon of Onion Powder
1 Teaspoon of Dried Oregano
1 Teaspoon of Dried Rosemary
1 Teaspoon of Chili Powder
1 Teaspoon of Cayenne Pepper (Optional)