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Unread 08-30-2013, 09:32 PM   #1
porkingINpublic
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Default BBQ wings?

It's not really bbq but I wanna make some buffalo wild wing style wings.... I picked up a deep frier from Wally World. Anyone ever done something like this? I'm thinking add some rub, then deep fry, and then toss them in bbq sauce.

Thoughts? How long would you fry them? Thanks
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Unread 08-30-2013, 09:40 PM   #2
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Yep! They come out excellent. Here's a thread of when I did them while back. I fried them "nekked" in the DO. I also have a fryer like the one you bought and comes out equally good.

http://www.bbq-brethren.com/forum/sh...d.php?t=163634
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Thanks from:--->
Unread 08-30-2013, 09:51 PM   #3
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I just did a mess of wings for my daughters b-day, but I just smoked them and then finished them hot on the kamado. If you can I bet that a smoke and then fry would be awesome.
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Unread 08-30-2013, 09:52 PM   #4
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They are fried nekkid, and then the rub or flavoring is applied just as they are pulled from the fryer. You can do it either way.

I have also given wings a light smoke, then deep fried them. That works great, adds some smoke flavor.
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Unread 08-30-2013, 09:58 PM   #5
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Soak them overnight in buttermilk and a puree'd can of chipotle peppers, with the adobo sauce. Dredge them in seasoned flour before you fry'm. Real good. The smoke from the chipotles really comes through.
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Unread 08-30-2013, 10:02 PM   #6
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I love a nekkid wing!! Fry em' and soon as they are out throw some of your favorite seasoned salt on them. I like Tony Catchere's.
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Unread 08-30-2013, 10:16 PM   #7
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I actually grill my Buffalo wings. I sauce them just like I would fried wings, but I grill them to cook them. I love them that way, and they have less fat (slightly) and make less of a mess to clean up.

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Unread 08-30-2013, 10:26 PM   #8
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Add rub AFTER you fry. Toss around in a metal bowl with a little sauce, then dust with any rub you prefer.
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Unread 08-30-2013, 10:38 PM   #9
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13 minutes at 375 if you like crispier skin. When they start to float, your close. Tip: Dont crowd your wings. It will drop your temp down quick and will result in a oily wing.
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Unread 08-30-2013, 10:46 PM   #10
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Quote:
Originally Posted by caseydog View Post
I actually grill my Buffalo wings. I sauce them just like I would fried wings, but I grill them to cook them. I love them that way, and they have less fat (slightly) and make less of a mess to clean up.

CD
I do this too. The clean-up from frying is just unpleasant enough for me that I shy away from it altogether.

But my hat's off to those of you that do.
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Unread 08-31-2013, 06:21 AM   #11
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When I have the hankering to fry my wings I actually do this on the back porch. It avoids stinking up the house like grease. If I am doing BBQ style, the rub goes on immediately after they come out of the oil, and then sauce after that. But lately I have been doing the APL wings more often than not.

If you use rub before the fry, the rub might burn, and will taste different. That, and all the spices mainly salt will break down the oil faster if you plan on saving that oil for more than one batch.
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Unread 08-31-2013, 06:36 AM   #12
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I made wings on the Bbq last night. I injected the wings with 50/50 Franks Hot Sauce and Creole Butter. Put them on the pellet grill at 160 for 45 minutes then turned up to 300 for 1 hour. Pulled them off tossed with favorite sauce. They turned out great and there is a lot less mess to clean up when compared to deep frying. That being said I like fried wings too.
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Unread 08-31-2013, 06:53 AM   #13
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I also did wings last night. Soaked them in buttermilk all day, then laid them out on a rack to drain. Rubbed with some leftover pork rub I made a couple months ago. Hot smoked them at 325 for an hour, then brought them in for a quick 90sec fry at 375. Sauce was a 50/50 mix of Texas Pete's Buffalo Sauce and some local Honey Pecan sauce I found at Harris Teeter. Best wings I ever made.
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Unread 08-31-2013, 10:11 AM   #14
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Thanks for all of the advice. I will try to take pictures afterwards.

I too have to fry outside due to the ole ball and chain... Lol
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Unread 08-31-2013, 11:32 AM   #15
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If you like your wings crispy sprinkle some baking powder, cayenne and salt over them before cooking. Place in the fridge overnight on a cooling rack then cook with your preferred method.
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