These Smoked Double Fried Wings are as crispy as they come! They’re smoked until fall-apart tender, fried twice for the best texture, then smothered in a homemade buffalo sauce.
Looking for more mouthwatering chicken wing recipes? Try my Honey Chipotle Garlic Chicken Wings, Elote Style Chicken Wings, Colorado Golden BBQ Wings, or Kung Pao Chicken Wings!
Post Sponsored by Cowboy Charcoal
Seasoning for Smoked Double Fried Wings
Our chicken wings start with, of course, a few seasonings to give them that perfect flavor base.
First, lather the chicken wings in canola oil so they’re completely covered. We want the seasonings to stick all over! Next, mix together your kosher salt, black pepper, and garlic powder in a large bowl. Add in the chicken wings, then stir until the wings are fully coated in seasonings.
Set the seasoned chicken in the fridge for 30 minutes to marinate.
Let’s Get Smoky
First thing’s first, preheat your grill to 250ºF for two-zone indirect cooking. Now, when I whip up a batch of these wings, I always use Cowboy Charcoal. I like to use an all natural tumbleweed starter from Cowboy to get the coals going. No lighter fluid or anything artificial since this charcoal does not need it!
It burns clean, lasts for a long time and creates the absolute best flavor for Smoked Double Fried Wings! If you like, you can also add in a few wood chips to give the wings an extra intense smoky flavor.
Add the chicken wings to the smoker and allow them to cook for 2-2.5 hours. Use a meat thermometer to make sure they have reached an internal temperature of 165ºF, then pull them off of the smoker and keep them warm until you’re ready to continue with the Smoked Double Fried Wings cooking process.
Let’s Get Sauced
Next up, homemade buffalo sauce, because Smoked Double Fried Wings are next level with a good sauce.
To make your sauce, kick the heat on the grill up to 400ºF. Add a cast-iron skillet onto the grate, then mix in hot sauce, white vinegar, unsalted butter, Worcestershire sauce, cayenne powder, garlic powder, and salt.
Bring the sauce mixture to a simmer until it begins to bubble up on the sides, then pull it off and keep it warm.
If you love the flavors in this buffalo sauce, you’ll also love my Cheesy Buffalo Chicken Sliders, Loaded Buffalo Chicken Kettle Chips, or Grilled Buffalo Chicken Wings with Melted Cheese!
Second Time’s the Charm!
Okay, I know, frying twice might sound like an unnecessary extra step. But trust me, frying your wings again gives them a super crispy texture. It’s so worth it! Twice is the way to go for these Smoked Double Fried Wings!
To fry your wings, add a dutch oven to the grill. Carefully pour in your frying oil (I use peanut or vegetable oil), and allow that to heat up to 350ºF. This is super important. If the oil is too hot, the wings will burn. If it’s too cold, the wings will get soggy.
Once the oil is at the correct temperature, add the wings and let them cook for 2-3 minutes. Depending on the amount of wings cooking or the size of your dutch oven, you may want to fry in batches. Too many wings can cause the oil temperature to drop.
Pull the wings out of the oil and add them into a large bowl. Drizzle in 1 cup of the buffalo sauce, toss to coat, then add them back into the oil. Fry for another 2-3 minutes, then pull them out and add them back into the bowl. Drizzle with the remaining buffalo sauce, toss to coat, then your Smoked Double Wings are ready to go!
Serve Your Smoked Double Fried Wings
I highly recommend serving these wings as soon as possible after cooking. You want to take advantage of all of that delicious crispiness you’ve achieved.
The real question is, should you serve them with ranch or blue cheese?
Or both! You can’t go wrong with both!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Smoked Double Fried Wings
- 2 lbs of Chicken Wings
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
- 1 qt Frying Oil peanut or vegetable
- 1 cup Hot Sauce cayenne based
- ⅛ cup White Vinegar
- 2 tbsp Unsalted Butter
- 1 tbsp Worcestershire Sauce
- 1.5 tsp Cayenne Powder
- 1 tsp Garlic Powder
- Kosher Salt to taste
- Lather your chicken wings in oil. In a bowl, mix together your salt, pepper and garlic then add to the chicken. Mix thoroughly. Set chicken in the fridge for 30 minutes.
- Using Cowboy Charcoal, preheat your grill to 250F for a two zone indirect cooking. Add some wood chips for added smoke flavor if desired.
- Add your chicken wings to the smoker and cook for about 2-2.5 hours or until 165F internal. Once the wings are done, pull them off and keep warm until ready to use.
- Next, kick up the heat in your grill to 400F. Add a cast iron skillet with all the ingredients for the Buffalo Sauce and let come to a simmer. Once it has begun to bubble up on the sides for 1 minute, pull off and keep warm till ready to use.
- Next, add a dutch oven to it and *carefully* add your frying oil heating up to 350F. Carefully add wings to frying oil (cooking in batches as needed) and cook for 2-3 minutes. Flip and stir occasionally. After they have fried for the first time, pull them off and add to a large bowl. Add about 1 cup off your buffalo sauce and toss. Next, add the tossed wings back to the frying oil at the same temperature and fry for another 2-3 minutes (cooking in batches as needed). Once fried, toss them again in more buffalo sauce.
- When the wings are done, place them on a plate with ranch or blue cheese. Serve and enjoy!
What is your favorite cayenne-based hot sauce to use for this? Do you go traditional with Frank’s Red Hot?
Yes that is what I used!