Since the inception of Smofried.com hot chicken wings have been the staple of the brand. Today we experimented with an infusion of Asian BBQ sauce and dry rubbed SmoFried chicken wings. The results were second to none as tastes from both hemispheres of the world were on center stage at the same time. Peach wood, hickory wood and peanut oil were the main flavor drivers on this culinary expedition.
Wing Rub Ingredients:
Lawry’s Seasoning Salt
Habanero Chili Powder
Asian BBQ Sauce Ingredients:
Cracked Black Pepper
1. Combine all of the dry ingredients for the Wing Rub and set aside.
2. Place 20 – 30 whole chicken wings in a 2 gallon zip lock back and add in dry rub ingredients.
3. Rigorously mix the chicken wing and dry rub until all of the wings are evenly coated.
4. Begin preparing the Asian BBQ sauce in a large stock pot over medium heat.
5. Add all of the ingredients for the Asian BBQ sauce in the stock pot and stir until all is mixed well.
6. Allow the Asian BBQ sauce to simmer for the better part of an hour.
7. Allow the Asian BBQ sauce to cool for about twenty minutes before transporting it to mason jars.
8. Refrigerate the Asian BBQ sauce until the wings are ready for tossing at the end.
9. After the wings have marinated for at least four hours start the Big Green Egg and set up for smoking at 250 degrees fahrenheit.
10. Once the BGE is up to temperature place the chicken wings on and smoke for one and a half to two hours.
11. When the wings have about 30 minutes left to smoke begin heating the Peanut Oil in a large Cast Iron Dutch Oven.
12. Once the peanut oil is up to temperature and the wings are finished smoking begin adding them to the dutch oven five to seven at a time for about four minutes of deep frying.
13. When the wings are done frying place them on a draining rack and repeat the frying step until all of the wings are fully cooked.
14. In a very large mixing bowl add some of the Asian BBQ sauce with five to seven wings at a time and toss until all of the wings are evenly coated.