Smoky Southern Grill Chicken Wings

Allergens

Wheat (gluten)

Ingredients

• 3 lbs chicken wings, tips removed and wings split
• 1 cup all
• purpose flour
• 2 tbsp paprika
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Vegetable oil, for frying For the Smoky BBQ Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1/4 cup dark brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp molasses
• 1 tbsp hot sauce (optional)
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the flour, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to blend.
2. Coat each chicken wing in the seasoning mixture, ensuring they are evenly coated. Set aside while you prepare the BBQ sauce.
3. In a medium sized saucepan, combine all ingredients for the Smoky BBQ Sauce over medium heat. Stir until the sugar dissolves and the sauce begins to thicken, about 5 minutes. Remove from heat and set aside.
4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry chicken wings in batches for 8 10 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
5. In a large skillet, pour in the prepared Smoky BBQ Sauce over medium heat. Add fried chicken wings and toss to coat evenly. Cook for an additional 3 4 minutes or until the sauce thickens slightly and sticks to the wings.
6. Serve immediately with your favorite dipping sauce and enjoy a taste of the South!

Chef’s Insight

The key to a perfect wing is in the frying - ensure oil reaches the right temperature, and do not overcrowd the pan.

Notes

To enhance the smokiness, try using hickory wood chips when grilling.