Smoked Fried Wings with Buffalo Sauce and Homemade Jalapeño Cheese Fries
Get ready to elevate your snack game with my Smoked Brat Corn Dogs! Imagine juicy bratwursts from Good Ranchers, slowly smoked over applewood to infuse them with a subtle, sweet smokiness. Once chilled, each brat is dipped in a homemade, golden batter, then fried to crispy perfection. Served hot, these corn dogs offer a delightful twist on a classic, combining the rich flavors of smoked brats with the comforting crunch of corn dog batter. It’s the perfect treat to spice up your gatherings or to enjoy a fun meal with the family.
Ingredients
Servings: 4-6 (ideal for tailgating and football season gatherings)
Ingredients:
For the Smoked Fried Wings:
3 lbs chicken wings, separated into drumettes and flats
Salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Vegetable oil, for frying in the Masterbuilt Deep Fryer
For the Buffalo Sauce:
1/2 cup hot sauce (like Frank's RedHot)
1/3 cup unsalted butter, melted
1 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
Salt, to taste
For the Jalapeño Cheese Fries:
2 lbs russet potatoes, cut into fries
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/4 cup pickled jalapeños, chopped
1 green onion, finely sliced (for garnish)
Instructions:
Prep and Smoke the Wings:
Preheat your Masterbuilt Gravity Series 1050 to 225°F (107°C). While it heats, season the wings with salt, pepper, garlic powder, and onion powder.
Arrange the wings on the smoker racks. Smoke for about 1.5 hours until the wings are cooked through and have a nice smoky flavor.
Prepare the Buffalo Sauce:
In a bowl, combine hot sauce, melted butter, garlic powder, Worcestershire sauce, and a pinch of salt. Whisk together until fully incorporated. Set aside.
Fry the Wings:
Heat oil in the Masterbuilt Deep Fryer to 375°F (190°C). Fry the smoked wings in batches until golden brown and crispy, about 3-4 minutes per batch.
Toss the fried wings in the buffalo sauce until evenly coated.
Prepare and Fry Jalapeño Cheese Fries:
Heat the Masterbuilt Deep Fryer to 375°F (190°C). Fry the cut potatoes in batches until golden and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.
Transfer the fried potatoes to a heatproof dish, sprinkle with shredded cheddar cheese and chopped pickled jalapeños. Place under a broiler or back in a warm oven just until the cheese melts.
Garnish with sliced green onions before serving.
Serve:
Arrange the buffalo-coated smoked fried wings alongside the cheesy jalapeño fries on a platter. Serve with extra buffalo sauce, ranch or blue cheese dressing, and celery sticks if desired.
Sheed Tips:
Smoking the wings before frying adds a complex flavor that sets these wings apart from traditional fried or buffalo wings.
Ensure the fries are dry before frying to achieve maximum crispiness and prevent oil splatter.
Melting the cheese on the fries right before serving keeps them crispy and the cheese gooey.
This version of Smoked Fried Wings with Buffalo Sauce and Jalapeño Cheese Fries recipe is perfect for any tailgating event or casual gathering, especially during the football season. It offers a satisfying mix of smoky, crispy wings with spicy, cheesy fries, making it a crowd-pleasing favorite.