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Started By
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Where do stand on smoked, then fried wings?
Posted on 2/2/22 at 11:25 am
Posted on 2/2/22 at 11:25 am
I think it’s a legit way to get the perfect texture.
Spicy garlic wings from Murky Waters:
Spicy garlic wings from Murky Waters:
17
Posted on 2/2/22 at 11:27 am to Gaston
Buddy of mine owns a BBQ place here in Alabama. That's the way he does his wings and they are great.
Posted on 2/2/22 at 11:28 am to Gaston
$25 dollar plate you got there these days
Posted on 2/2/22 at 11:31 am to Gaston
I do smoked fried ribs its a great mix.
Posted on 2/2/22 at 11:33 am to Aubie Spr96
Where y’at? Might be taking my son to Auburn frequently for football training in the near future.
Posted on 2/2/22 at 11:34 am to Gaston
That's what I do. And then toss them in a sauce that is half honey and half sambal. Good stuff.
Posted on 2/2/22 at 11:34 am to NOLAGT
Do you corn starch them before frying?
Posted on 2/2/22 at 11:37 am to Epic Cajun
quote:
sambal
Had to google…damn. This place does a Blazin Asian, but I think it’s habanero and not chilli based.
This post was edited on 2/2/22 at 11:39 am
Posted on 2/2/22 at 11:48 am to Gaston
My favorite way to cook em!
Posted on 2/2/22 at 11:56 am to Gaston
He's north of Birmingham so not exactly on the way to Auburn.
Posted on 2/2/22 at 11:57 am to Gaston
Honestly I am Fine one way or the other.
I’ve never had smoked wings and though “wish these were crispier” or fried wings and though “wish these were smokier”
I’ve never had smoked wings and though “wish these were crispier” or fried wings and though “wish these were smokier”
Posted on 2/2/22 at 11:59 am to Aubie Spr96
On the way to Blount county…we used to go to big Bangor cave when I was in Birmingham. Trippy place.
Posted on 2/2/22 at 12:01 pm to Gaston
If you're near Bangor Cave, you need to go to Top hat BBQ. It's an iconic BBQ place. Never had the wings there. My buddy's place is in Odenville, AL which is a ways from there.
Posted on 2/2/22 at 1:09 pm to Gaston
Had some done like that at some hole in the wall BBQ place in Virginia, they were great. I will be doing that at home this summer
Posted on 2/2/22 at 1:12 pm to Gaston
quote:
Where do stand on smoked, then fried wings?
Yes.
Absolutely yes.
Posted on 2/2/22 at 1:18 pm to Gaston
I smoke them at about 150 for a hr or two, put them in a sous vide for 24hrs at 165, then I batter them in seasoned flour type of batter. I don't use a egg wash or anything. Deep fry till crispy and browned.
Posted on 2/2/22 at 1:32 pm to NOLAGT
Dang. Sounds tasty. Might have to try this. I’ve only ever just smoked them and cranked the pellet smoker on high to get some crispness. I’ve been trying to use my sous vide more and this sounds right up my alley.
To answer the OP, I’ve always enjoyed smoked and then fried wings at restaurants I’ve frequented.
To answer the OP, I’ve always enjoyed smoked and then fried wings at restaurants I’ve frequented.
Posted on 2/2/22 at 1:39 pm to Gaston
something i would like to try.
Cowboy Chicken has/had some legs that they would wood fire and then fry. they were actually really good.
Cowboy Chicken has/had some legs that they would wood fire and then fry. they were actually really good.
Posted on 2/2/22 at 1:46 pm to Michael Scotch
quote:
Dang. Sounds tasty. Might have to try this. I’ve only ever just smoked them and cranked the pellet smoker on high to get some crispness. I’ve been trying to use my sous vide more and this sounds right up my alley
I enjoy it and so far anyone who has had them. They pull clean off the bone since they are so tender from the SV cooking. I used some egg white only and a little milk for a wash before batter. Depends how much crust you want.
This post was edited on 2/2/22 at 1:50 pm
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