Smoked & Fried Chicken Wings | Swine & Bovine Barbecue

Wing sauce:
1 cup Louisana Hot Sauce
1/2 cup butter
3 cloves minced garlic
Dash of white vinegar
Hot honey to taste
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@narbekalantarians6269]

Smoked and fried is where it's at. We love them too. Looks great.

[@pogmahongobshite]

Nice! Joe’s on Weed st. I miss that place. Gonna try this one for sure.

[@SuperPfeif]

Awesome!

[@Avasbarbecue]

Great looking wings sir, I often smoke them but have never tried frying as well. I may try that out this Sunday for the game using my air fryer instead(don’t have a traditional fryer) and see how they come out. Take care 🤙

[@steveg1559]

Nice job of explaining the process step by step. What if you smoked them to around 165-170 and then dropped them directly in the oil? Seems like that would shorten the process and solve the problem of overcooking.

[@hojobbq]

Thought you might de-bone them ! Great cook as always

[@chriscrist911]

Hey Drew, great looking wings. I got my Franks hot wing sauce dialed in but love me some Louisana on chicken livers, and cajun foods. I'll try that with my wings sauce next time. And that makes me think.... Never seen anyone smoke some chicken livers, then bread and fry them. Homemade sausage gravy to dip them in, Louisana on the side. Do you care for Chicken Livers?

[@swinebovinebarbecue]

Love chicken livers. That sounds tasty to me

[@MXD29]

I’m lighting the offset tomorrow (Saturday) but want wings on Sunday. Can I smoke them and then put them in the fridge overnight and fry the next day? EDIT: never mind. I asked this before finishing the video. You answered my question at the end. Thanks