Smoked Fried Chicken Wings
Pit Master Paul
Once You try wings this way you will never eat them any other way!
Make your Ranch Dip tear the pack open, mix with sour cream or plain Greek yogurt (I used Sour Cream)
Once Dip is made put in the refrigerator until ready to eat
Let your wings come up to room temperature and pat dry with paper towel
Season your wings lightly with Crispy Mango Habanero Seasoning
Set your smoker to 300-325 degrees (I recommend using pecan or cherry wood/pellets)
Place your wings on a chicken rack and place in the smoker
When your wings reach an internal temperature of 170 pull them off the smoker
Heat up your vegetable oil to 375 degrees
Place wings in the frying oil until they are crispy
Place wings into a large bowl and pour buffalo sauce over them
Toss the wings in the bowl until all the wings are evenly coated with buffalo sauce
Plate the wings with the ranch dip on the side and enjoy!