PREP TIME 20minutes mins
COOK TIME 1hour hr 15minutes mins
TOTAL TIME 1hour hr 35minutes mins
Bang Bang Sauce:
- 1 cup mayo
- 1/4 cup sweet chili sauce
- 2 tablespoons hot sauce
- 4 cloves garlic minced
- 2 teaspoons red pepper flakes
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tablespoon honey
Smoked Chicken Wings:
- Chicken wings
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- Mustard as a binder
- 3 hickory wood chunks
Fried Chicken Wings:
- Canola oil for frying
- Chopped chives for garnish
Making The Bang Bang Sauce:
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In a mixing bowl, combine mayo, sweet chili sauce, hot sauce, minced garlic, red pepper flakes, lemon zest, lemon juice, and honey.
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Whisk the ingredients together until smooth and set aside.
Smoking the Chicken Wings:
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Pat the chicken wings dry using paper towels.
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Apply a thin layer of mustard over each wing to act as a binder.
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In a separate bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder.
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Generously season the wings with the spice mixture.
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Allow the wings to marinate for 15-20 minutes.
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Preheat the smoker to 250 degrees F.
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Add the hickory wood chunks to the smoker.
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Place the wings in the smoker and let them smoke for 60-90 minutes or until they reach an internal temperature of 165 degrees F.
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Once smoked, transfer the wings to a baking sheet.
Frying the Chicken Wings:
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In a skillet, pour canola oil to a depth of at least 2 inches and heat it to 350 degrees F.
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Carefully add the smoked wings to the hot oil, frying them for 60-90 seconds on each side until golden brown.
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Remove the wings from the skillet and drain any excess oil on paper towels.
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In a large mixing bowl or saucepan, add the wings.
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Pour the prepared Bang Bang Sauce over the wings, tossing them gently to ensure they’re well-coated.
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Transfer the sauced wings to a serving plate.
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Garnish with freshly chopped chives and serve hot.
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