Nashville Hot Smoked & Fried Wings
Nashville Hot Smoked & Fried Wings
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
15 minutes
Cook Time
2 hours
Ingredients
Wings
- 3 tbsp Lane’s Nashville Hot Rub
- 1.5–2kg chicken wings
- 1 tsp baking soda
Ranch Dip
-
1 tbsp Lane’s Ranch Seasoning
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
Directions
Smoked & Fried Wings (Low & Slow)
Season & Brine – Pat chicken wings dry. Toss with Lane’s Nashville Hot Rub and baking soda. Place uncovered in the fridge overnight to dry brine.
Smoke – Set up your kettle BBQ for indirect heat with coals in the centre (vortex formation). Hold temp at 125°C. Place wings around the edges and cook until wings reach 73°C internal. Add more charcoal if needed.
Fry – Place a kettle-safe pan over the coals and fill with oil. Heat to 180–200°C. Carefully fry wings for 2–3 minutes until golden and crispy. Remove and rest briefly before serving.
Grilled Wings (Hot & Fast)
Season & Brine – Same prep as above: Lane’s Nashville Hot Rub + baking soda, dry brine overnight.
Grill – Set up kettle for two-zone cooking (direct & indirect). Grill wings directly over hot coals, turning often, until they hit 75°C internal. Finish on the cooler side if needed.
Ranch Dip
Combine mayonnaise, sour cream, Lane’s Ranch Seasoning, parsley, dill, and lemon juice in a bowl. Mix well and chill until serving.