Smoked & Fried Chicken Wings

Smoked Chicken WIngs Cowboy Kent Rollins

Howdy y’all, and thanks for stopping by the website to check out our smoked and deep fried chicken wings. Everybody and their mama is out there making chicken wings these days, and I will bet you my right arm that nobody can touch the flavor that comes with smoking your wings before you fry them. Stick around and I’ll give you some tips on how to make the best chicken wings you’ve ever tasted.


How to Separate a Whole Chicken Wing

You’ll want to separate the wing at the joint in the middle like the picture here. I demonstrated how to do this when I taught y’all to bake chicken wings. If you’d like a closer look at the chicken wing surgery, you can watch it here.

How do I cut a whole chicken wing?
Chicken Wing Surgery

The Marinade

Like I always tell you, when you are cooking meat, you want to marinate it in something acidic to help break down the meat and let the flavor sink way in there. For chicken wings, I want you to use buttermilk, catsup, W sauce, and some mustard & onion powder. Mix all of this together quite well and set in the ice box for at least three hours before you go on to the next step.

Tip: The catsup in the marinade is acidic, and will break down the surface proteins in the chicken to let in more flavor.

Smoke the Chicken Wings

Preheat your smoker about 220 – 250 degrees.

While the smoker pre-heats, get out a wire rack and place the marinated chicken wings on it. This is an essential step – all of the excess will drip off and that buttermilk will dry up just a little bit. Let them sit for five or ten minutes and the seasoning will stick right on ’em.

Season well on both sides with my Rib Rub or your favorite wing seasoning. The Rib Rub is a brown-sugar based seasoning with south of the border flavors built in to give you a spicy sweet flavor that will caramelize on the smoker. It’s as good as any seasoning on the market, I dare say.

Sneak-Peak of Kent Rollins' latest collaboration with Hasty Bake. This is the prototype of the not yet available smoker.
This is a prototype of my latest collaboration with Hasty Bake – when it’s perfect, you’ll be able to get one for yourself.

For chicken, I like to add a fruit wood mixed with a little oak to the hardwood lump charcoal. If you don’t have any fruit wood, Alderwood is a good mild smoke flavor you can use.

Flip the wings about half way through the smoke. Put the wings on the smoker for 20 minutes or so.

Deep Fry the Smoked Chicken Wings

Add about 4 cups of peanut oil or a similar fry oil to your Dutch oven and preheat to 350 degrees. You want the temperature on your thermometer to be right at 350, especially since you’re adding wings that are already hot to the oil.

Fry the wings, just a few at a time, for about a minute or until they reach a color that makes you realize you can’t wait another minute to eat these chicken wings. Drain the wings on a wire rack or a paper towel until cool enough to dip and eat.

Whip up Your Own Dipping Sauce

  • 2 tablespoons honey dijon mustard
  • ⅓ cup ranch dressing
  • ½ tablespoon Worcestershire sauce
  • 3 teaspoons garlic powder
  • 1 tablespoon adobo sauce

Mix these ingredients together, and chill in the ice box until ready to use as a dip for the chicken wings. I highly recommend having some of my Red River Mud on hand to dip in, as well.

As always, Shannon and I thank you for enjoying our videos with us. Please remember to subscribe to our YouTube Channel and click like on all of your favorite videos. Check our events page or subscribe to our newsletter to find out about upcoming events. We will see you next time!

Smoked Chicken WIngs Cowboy Kent Rollins

Smoked & Fried Chicken Wings – Cowboy Kent Rollins

Prep Time 3 hours 10 minutes
Total Time 3 hours 40 minutes
Servings 4


  • 12 to 14 chicken wings
  • 1 cup buttermilk
  • 2/3 cup ketchup
  • 3 tablespoons Worcestershire Sauce
  • ½ tablespoon ground mustard
  • 3 teaspoons onion powder
  • Kent Rollins’ Rib Rub or see substitute below


  • 2 tablespoons honey dijon mustard
  • cup ranch dressing
  • ½ tablespoon Worcestershire sauce
  • 3 teaspoons garlic powder
  • 1 tablespoon adobo sauce


  • In a large bowl, whisk together the buttermilk, ketchup, and Worcestershire sauce.
  • Add the chicken wings to the marinade and toss to make sure they are all coated well. Cover and place in the fridge for at least 3 hours.
  • Pre-heat the smoker/grill to 250 degrees F. Remove the chicken wings from the ice box and place on a wire rack over a flat sheet pan to drain for about 5 minutes. Season well on all sides with Kent Rollins’ Rib Rub or substitute.
  • Place the wings on the smoker and shut the lid. Add 2 to 3 chunks of fruit wood of your choice and let them smoke for about 15 to 20 minutes. Flip and cook for another 10 minutes.
  • In Dutch oven or deep fryer, add about 3 inches deep of fry oil and heat to 350 degrees F.
  • Fry the wings for about 1 minute, or until they reach your desired color.
  • Place the wings on a wire to drain and cool slightly. Serve with dipping sauce if desired.


  • Combine all the ingredients and place in the fridge for at least 30 minutes before serving.


Rib Rub available at or combine:
1 cup brown sugar
1 tablespoon ground mustard
1 tablespoon garlic powder
1 tablespoon smoked paprika
½ tablespoon coarse ground black pepper
½ tablespoon season salt
Tried this recipe?Let us know how it was!