I am wanting to do some smoked wings but don't want the chewy skin. One of my siblings works part time at a BBQ restaurant. She said they smoke their wings, put them in the refrigerator over night or longer, and then fry them! Any thoughts on doing this or has anyone done this? I know when i have smoked turkeys in the past they are always better after sitting in the fridge a couple days.
smoked and fried wings
- Thread starter bigboy74
- Start date
UWFSAE
New member
Yup, I've had "smoked, then fried" wings on multiple occasions at restaurants ... the skin crisps up nicely. I've even done "smoked, then oven-fried" wings and they're killer. The key is to only partially cook them, perhaps 3/4 of the way done; frying is the means to finish and crisp rather than grilling or broiling.
Here's a link to my last experiment with these from early July:
http://smokinitforums.com/index.php?topic=788.0
Here's a link to my last experiment with these from early July:
http://smokinitforums.com/index.php?topic=788.0
