These smoked, then fried wings are legitimately hard to beat! The homemade blue cheese dip perfectly complements the deep smoky flavor and the crispy crunch everyone craves.
Good wings always start with good prep: Begin by letting your chicken wings rest in the fridge for two hours before cooking. This helps dry out the skin slightly, which makes for a better bite later.
Once you’re ready to get started, place the wings in a large mixing bowl and coat them with olive oil, just enough for the rub to stick to the skin. Next, sprinkle the wings lightly with Kosmo’s Q Dirty Bird rub. You don’t need to go overboard here. You want to give the wings a good base of smoky, savory flavor.
Finally, arrange the wings evenly on a wire rack, leaving a bit of space between each piece so they smoke evenly. Having them on a rack also allows air to circulate, which prevents sogginess.
Preheat your smoker or cooker to 275°F (135°C). Once it’s holding steady, place your rack of wings as far from the heat source as possible – the top rack is ideal if your setup allows. The idea here is to cook them low and slow, letting the smoke permeate while the wings come up to temp gently. After about 30 minutes, check in to flip them, ensuring both sides develop even color. At this point, start monitoring the internal temperature with a meat thermometer. Your target is 165°F (74°C).
While the wings are smoking, it’s the perfect time to make the homemade blue cheese dip. In a medium bowl, mix together 4 ounces of crumbled blue cheese, 1 cup mayonnaise, and 1 cup buttermilk until smooth but still with a little texture from the cheese. Add about a teaspoon of SPG rub, or adjust to taste, and stir it all together. Transfer the dip to the fridge while the wings finish cooking; the cold will help it thicken slightly and give the flavors time to meld.
When your wings hit 165°F (74°C), remove them from the smoker. Time to add that final crunch! Set up your deep fryer or a heavy pot with oil, preheating to 370°F (188°C). Carefully lower the wings in small batches, making sure not to overcrowd the fryer, and let them bubble away until the skin turns perfectly crisp and golden brown. The fry doesn’t take long, just a few minutes per batch.
Once fried, let any excess oil drain off the wings, then toss them generously in Kosmo’s Q Garlic Parm Wing Seasoning while they’re still hot. Don’t be shy, this is where the flavor really locks in. Serve them right away with the chilled homemade blue cheese dip on the side.
The result? Smoky, crispy wings that hit every note: juicy inside, crunchy outside, and rich, tangy dip to balance it all. Smoked, then fried wings with homemade blue cheese dip may become your go-to recipe for game days, cookouts, or whenever the craving hits.
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