[tbonejc]

I have a bit of a dilemma.  I love the smokiness of smoked wings but I miss the crunchiness of hot wings.  How can I have the best of both worlds?  I thought about smoking for 20-30 minutes then frying them.  Any ideas?

[jmcrig]

Never tried this, but maybe fry your wings and then do a mock cold smoke. I also like to take the frozen hot wings you get at Costco and do them on the grill.

[Mike (AZBarbeque)]

Yes, you can have both.  The Gym Grill & Bar does them like this and they are some of the best wings I have ever had.

They smoke them for about an hour to 2 hours then bring them in to the Restaurant and rapidly cool them.  Then when someone orders up an order, they drop them in the fryer and fry them up making them crispy but still having that in credible smoke flavor.

Try some out, they were great...

[toys4dlr]

I did a couple batches just like that for Ryan's B Day party.  I smoked the wings for a little over a hour the night before.  Then I fried them up on the night of the party for 5-7 min.  Crisp, crunchy and smoky.  They went over well.

[bearbonez]

Something a little out of the ordinary. This is my wife's recipe. They can be smoked and still have a crisp skin. Went over well for people's choice at Stagecoach.

http://www.azbarbeque.com/forums/chicken-recipes/thaiviet-hot-wings/

Or smoke half way and finish in a hot oven..say 400 deg. or so.

[Mike (AZBarbeque)]

Went over Well, That's the understatement of the year.

Those wings were incredible.  I certainly need to have more of them.

We do miss you guys out at the events Bear, hope to see you all again soon.

Great Recipe... Thanks for sharing once again..