Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn’t drop below 160C (it should stay at about 170C).

Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C.

Transfer the coated thighs to a large plate. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Drain the chicken thighs, reserving the marinade.

Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt.

Transfer to the marinade, then cover and chill for 4 hrs, or overnight. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade.

To make the spice mix, combine all the ingredients.

Serve with ranch, bleu cheese, cole slaw, carrots or celery. Put some wings in a large bowl and coat in your favorite hot sauce or wing sauce.Ģ0. Place wings on a large serving platter to drain.ġ9. To check doneness, internal temperature should be 180 degrees Fahrenheit.ġ8. Wings will fry for 4-5 minutes and are generally done when they float to the top and are golden brown. Carefully place dredged wings, one at a time into the hot oil.ġ7. Remove a few wings from brine and dredge in the flour mixture. After seared wings have spent about 10 minutes in the smoke and indirect heat place back into brine.ġ5. Continue process until all wings are seared.ġ4. Add some chunks of your favorite smoking wood during the searing process.ġ3. Place the wings directly over the hot coals and sear each side for 1-2 minutes. Bring fryer up to 350 degrees Fahrenheit using canola or vegetable oil.ġ1.

Bring grill temperature up to 375-400 degrees Fahrenheit, with coals offset for indirect cooking.ġ0. Pour off brine into a stock pot and reserve for later use.ĩ. In a large mixing bowl combine dredge ingredients flour, paprika, salt, black pepper, poultry seasoning, and cayenne pepper. Cover bowl and let marinate in refrigerator for at least three hours or overnight.Ħ. Mix thoroughly making sure to coat all wings.ĥ.

Combine brine ingredients and add to wings in bowl.Ĥ. Hungry for Crispy Fried Chicken Barbecue style? Then sear, smoke and fry those Chicken Wings for some real good eatin' at the Pit.ģ. SMOKED CRISPY FRIED CHICKEN WINGS SMOKE CRISPY FRIED CHICKEN WINGS

Chicken wing dredge