Smoked for 1.5 hours then deep fried until crispy. Tossed them in a classic buffalo sauce and served with smoked green beans, tater tots and carrot sticks. Pic is pre-sauce, I think they look gorgeous fresh out the fryer.
Smoked for 1.5 hours then deep fried until crispy. Tossed them in a classic buffalo sauce and served with smoked green beans, tater tots and carrot sticks. Pic is pre-sauce, I think they look gorgeous fresh out the fryer.
I think sweet can be good if it’s balanced with spicy. Otherwise it gets cloying. Never tried breaded wings before, I always just focus on crisping the skin as much as possible. Will have to think on that one…
Breaded is a more work which is why I don’t typically do it but they are my favorite. Obviously depends on spices in the breading too and type of breading(bread crumbs or panko for example).
Will have to give it a shot sometime!
Make it how you like fried chicken but only fry it enough to get the breading to solidify and stick(don’t worry about frying till chicken is cooked through) . Next coat them in a sauce and smoke them(this is where the chicken will be thoroughly cooked).