Smoked Fried Wings

Smoked Fried Wings

Fire up the smoker and get ready for the ultimate Big Game wing setup. 🏈🔥

In this Meat Church cooking show episode, Matt Pittman takes chicken wings to the next level with the smoked-then-fried method—because crispy skin and juicy meat should never be a compromise. These wings get hit with Meat Church The Gospel seasoning, slow-smoked to soak up that wood-fired flavor, then finished in peanut oil for an insanely crispy bite. The result? Wings that are smoky, crunchy, juicy, and absolutely made for game day. Whether you’re feeding a full house or just cooking for yourself, this is a foolproof way to make wings that’ll steal the show on Super Bowl Sunday.

 If you’re looking for the best wings you’ve ever made at home, this one’s a must-watch. Grab your wings, grab The Gospel, and let’s cook. 🍗🔥

Be sure to check out the rest of our chicken wings recipes here.

Ingredients

• 2 dozen chicken wings
• Meat Church The Gospel (sub holy voodoo, hickory or Holy Gospel)
•  Sauce

  • 1 C Frank's Hot Sauce
  • 1 stick unsalted butter

  See: Maple Bacon Cookies Recipe

Tools

• Wire rack to air dry the wings in the fridge
• frying oil
• Thermoworks Instant Read Thermometer 

Prepare the wings
Lay your wings on a wire rack.

Place the wings uncovered in the refrigerator for 8 hours or up to overnight to dry the skin out which helps crispiness.

 
Prepare your smoker
Prepare your smoker to 225°. We used a Traeger with super smoke and Meat Church pellets (oakhickory) in this video, but woods such as mesquite or pecan are also good choices.

Prepare & smoke the wings
Remove the wings from the refrigerator. Season with Meat Church The Gospel on all sides.

Place the wings in the smoker. 

Smoke the wings until they reach an internal temperature of at least 165 using your Instant Read Thermometer.

In this video that took 3 hours. 

PrepareHeat oil in a large pot to 350°. We prefer peanut oil as it has a high smoke point.

 

Fry the wings
Carefully lower the wings into the peanut oil.

Mix the butter and Frank's.

Place the wings in a steel bowl, coat with sauce and toss.

Remove the wings from the bowl. Garnish with celery, carrots and serve with homemade ranch dressing or blue cheese. Enjoy!