Smoking Wings

Today I decided to smoke some chicken wings.  I like to try new things so I did an experiment.  I took the bag of wings and divided them into two piles. The first pile I coated with a dry rub containing brown sugar, paprika, salt, black pepper, garlic powder, chili powder and just a pinch of cayenne.  The second pile I did nothing. The two piles were place on two separate racks and put into the smoker and cooked at 250 degrees. I added garlic powder to the water pan and used apple wood chips for smoke. After one hour I removed the plain wings and set them aside on the kitchen counter. Then I basted the dry rubbed wings with barbecue sauce, wrapped them in foil and returned them to the smoker for another hour until they reached 180 degrees. I timed this operation so that both groups of wings would be ready at the same time.  In one bowl I mixed buttermilk, beaten eggs, and Tony Chachere's creole seasoning. In another I mixed flour, a little corn meal, oregano, more creole seasoning.  Then I dipped the wings into the buttermilk mixture, then into the flour mixture and then into a cast iron skillet of hot oil and let them fry for about 4 minutes, turning them over at the half-way point. Dorothy baked some potatoes and opened a jar of home grown green beans.




I think the apple smoked fried chicken may become a family favorite.