These wings combine the deep smokiness from the grill with a flash fry for irresistible crunch, then finish with a punchy glaze that ties everything together beautifully.
This recipe was the winner of a friendly contest in our Kosmos Q Lab community. These wings stole the show - big thanks to Toni, these beauties had us licking our fingers clean!
The secret to Toni’s incredible wings starts long before they hit the smoker. First, soak the wings in Kosmo’s Q Moisture Magic brine for a full 24 hours. The phosphates in the soak will lock in moisture and help the meat stay tender throughout the cooking process. When the soaking is done, remove the wings and pat them dry with paper towels. Let them air dry in the fridge for another hour to ensure you get that perfect crisp skin later on.
Once dry, transfer the wings to a large bowl. Season generously with Kosmo’s Q Beer Can Chicken rub and Kosmo’s Q Dirty Bird rub, plus 1 Tbsp of baking soda, tossing until every wing is coated. Don’t hold back here! That little bit of baking soda helps raise the skin’s pH, which leads to extra crispiness once fried. After seasoning, let the wings rest at room temperature for about 15 to 20 minutes while you fire up your smoker.
Preheat your smoker to about 350-375°F (175–190°C). Once the temp is holding, place the wings on the smoker grates in a single layer. Smoke them until they reach an internal temperature between 165°F and 170°F (74–77°C). This range ensures the meat is fully cooked while staying juicy and tender. During this stage, the rubs caramelize slightly and soak up that rich smoky flavor.
When the wings reach temp, pull them off the smoker and get your deep fryer ready. Heat peanut oil to 340°F (171°C). Work in small batches to avoid overcrowding the fryer, and flash fry the wings for about five minutes, or until they reach your desired crispiness. This seals in the smoky flavor while creating a crunchy, golden skin.
When your wings are done frying, transfer them immediately to an aluminum tray to drain. While they’re still hot, toss with a generous amount of Kosmo’s Q Buffalo Ranch Wing Dust. Follow up with a drizzle of Kosmo’s Q Raspberry Heat BBQ Glaze over the top. The sweet heat from the glaze cuts through the richness of the wings, creating a flavor that’s equal parts smoky, spicy, and tangy.
Plate them up, maybe with some celery sticks or a cold drink, and dig in while they’re still sizzling. Each bite of Toni’s wings gives you a smoky crunch followed by a burst of ranch and raspberry heat-it’s a perfect balance of sweet and savory, made to impress whether you’re cooking for a crowd or just yourself.
Thanks again for the mouth-watering recipe Toni, and catch you on the next recipe!
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