Smo-Fried Wings (Hot Oil Pron)

Tried some smo-fried wings for the first time. Wanted to dial in a recipe before the big game.

I marinaded them in buttermilk with some cayenne mixed in overnight. I dried them off and sprinkled with some rub. They spent the next 40 mins in the UDS at 250.

Then I dropped them back into the buttermilk and into a ziploc containing flour, pepper, garlic powder and cayenne while the fryer came up to temp. I fried them for about 7 minutes.

Some of the wings got the Frank's Red Hot Wing Sauce and butter bath treatment. Some were plain and others were covered in some homemade BBQ sauce.

Results:
The Frank's wings were good but not worth the extra smoking effort. The sauce was overpowering and the smoke was barely noticeable.

The plain ones were good.

The BBQ sauced ones were best. It should have been obvious. If I do it again, this is going to be the way.

Pic 1: Out of the smoker, into the buttermilk.
Pic 2: Out of the flour mixture, into the fryer.
Pic 3: Out of the fryer, into my belly (bbq sauce added later).

Yo Meat, I think I know where you are going with your suggestion. I was planning on making them for dinner and then something came up. So they ended up being lunch the next day. I fully expected these to be really moist and kinda soupy inside because of the long marinading session. That's the way they turn out if I marinate for that long and just fry them.

But for whatever reason, they weren't. Perhaps the smoking process dried them out slightly? They had a good texture.