Hoot’s Crispy Smoked Chicken Wings
These wings bring the best of both worlds—smoky flavor from the grill and a crispy finish from a quick flash fry. Tossed in your favorite Hoot’s Sauce, they’re perfect for game day or any gathering where flavor comes first.
Ingredients:
- Several bags of frozen chicken wings, thawed and patted dry
- Corn starch (for dusting)
- Olive oil (binder, optional)
- Seasoning of choice
- Frying oil (peanut, canola, or vegetable)
- Your favorite Hoot’s Sauce
Instructions:
- Line a baking sheet with foil and place a cooling rack on top.
- Pat wings dry and dust lightly with corn starch.
- Place wings in the refrigerator overnight to dry out for extra crispiness.
- The next day, remove wings from fridge and allow them to come to room temperature.
- Preheat smoker or grill to 375°F.
- Coat wings lightly with olive oil (optional) and season to taste. Let sit for 15 minutes.
- Cook wings on the smoker for about 12 minutes, until they reach an internal temperature of 178°F.
- Preheat fryer oil to 375°F.
- Flash fry wings in batches for about 2 minutes until extra crispy.
- Remove and toss in your favorite Hoot’s Sauce before serving.
Pro Tip: Try tossing half the wings in Hoot’s Original and the other half in Sweet Heat to give guests flavor variety.