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MEOut of all of the wing recipes we have, this has to be one of my favorites.
These wings are smoked, then fried for the perfect blend of juicy chicken and a nice crispy skin. Save this recipe and give it a shot this weekend🔥
Ingredients
* 2 dozen chicken wings
* Meat Church The Gospel (sub Holy Voodoo, Hickory or Holy Gospel)
Sauce
* 1 C Frank's Hot Sauce
* 1 stick unsalted butter
Instructions
Step 1 - Smoke the wings
-Lay your wings on a wire rack.
-Place the wings uncovered in the refrigerator for 8 hours or up to overnight to dry the skin out which helps crispiness.
-Prepare your smoker to 225°
-Remove the wings from the refrigerator. -Season with Meat Church The Gospel on all sides.
-Place the wings in the smoker.
-Smoke the wings until they reach an internal temperature of at least 165°.
-Remove the wings from the smoker.
Step 2 - Fry the wings
-Heat oil in a large pot to 350°. We prefer peanut oil as it has a high smoke point.
-Carefully lower the wings into the peanut oil.
-Fry for 3 minutes or until you have reached your desired crispiness.
Prepare the Sauce
-Melt the butter.
-Mix the butter and Frank's.
-Place the wings in a steel bowl, coat with sauce and toss.
-Remove the wings from the bowl. Garnish with celery, carrots and serve with homemade ranch dressing or blue cheese. Enjoy!
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