Big Nath's BBQ Chicken Wings
Category
Poultry
National Wing Day
Smoke
Game Day
Servings
8
Prep Time
10 minutes
Cook Time
3 hours
"These are our multi-award-winning smoked BBQ wings! Chicken wings that have been smoked, then fried, then smothered in BBQ sauce with a fresh ranch drizzle." -Nathan Ritchie (Big Nath) and Kinsey Pelletier @bignathsbbq These wings won 1st Place in both the Judges Choice category and the People's Choice category at Bristol Wing Fest last year, so you know they're going to be good! These wings start with a generous amount of Pit Boss GSP Rub before hitting the Pit Boss for a smoke bath. They're then deep fried, smothered in Big Nath's Famous BBQ Sauce, and topped with a drizzle of homemade ranch. Don't forget to pair this recipe with Big Nath's Fresh Homemade Ranch! Full recipe online and in the Pit Boss Grills App.
Ingredients
- 2-3 lb. chicken wings
- 2 liters canola or rapeseed oil
- 1/2 tsp fresh or dried sage
Special Tools
- Bowl
- Dutch oven or fryer
Directions
- Preheat your wood pellet smoker to 240°F // 115°C.
- Put your chicken wings in a large bowl with the GSP rub and toss the wings until covered.
- Place the wings on the grill, evenly spacing them.
- Smoke the wings until they reach an internal temperature of 170°F // 75°C with a meat probe. Remember if you’re looking, you ain’t cooking!
- When the internal temperature is achieved, remove the wings from your smoker. Leave to rest for 15-20 minutes.
- While wings are resting, preheat the oil in your fryer/dutch oven to 356°F // 180°C.
- Fry until golden brown for approximately 3-5 minutes. The skin should be nice and crispy!
- Remove from oil, place into a mixing bowl, and toss in BBQ sauce. Make sure you do this while they’re still hot.
- Leave wings for a few minutes so the sauce has a chance to set.
- Plate up! Drizzle wings with fresh ranch and a sprinkle of sage. Enjoy!