Smoked Phlippen Wings

The wings that'll make you a legend. Low and slow smoke meets a quick deep fry for wings that are tender, juicy, and ridiculously crispy—then finished with a Phlippens glaze that takes them over the top. These are the wings people will be talking about long after the party's over.

Prep: 15m | Cook: 1 hour 15m | Heat: Choice (Original, Sweet Heat, Hot, or Jerk)

Ingredients:

• 2-3 lbs fresh chicken wings (drumettes and flats)
• ¼ cup chicken rub of your choice (Chipotle Garlic recommended)
• 1 cup Phlippens Sauce (Sweet Heat for sticky-sweet, Original for classic smoke, Hot for heat lovers, or Jerk for island vibes)
• Vegetable oil for deep frying

Optional:

• Ranch or blue cheese for dipping
• Celery sticks and carrot sticks for serving

The Gear:

• Smoker
• Paper towels
• Large mixing bowl
• Deep fryer or large pot with thermometer
• Tongs
• Wire rack for draining

Instructions:

1. The Prep: Cut the wings into drumettes and flats if they're not already separated. Pat them completely dry with paper towels—this helps the rub stick and the skin crisp up later.
2. The Rub: Place the wings in a large bowl and coat thoroughly with your chicken rub. Make sure every wing is evenly covered. Let them sit for 10-15 minutes while you fire up the smoker.
3. The Smoke: Preheat your smoker to 240°F. Arrange the wings on the grate with space between them for proper smoke circulation. Smoke for 1 hour until the wings have a beautiful mahogany colour and have absorbed all that smoky goodness.
4. The Fry: Heat your deep fryer or a large pot of vegetable oil to 375°F. Carefully add the smoked wings in batches (don't overcrowd) and fry for 5-8 minutes until the skin is golden and crispy. The double-cook method is where the magic happens.
5. The Drain: Remove wings with tongs and place on a wire rack to drain excess oil for a minute or two.
6. The Glaze: Transfer the hot wings to a large bowl and pour your chosen Phlippens Sauce over them. Toss until every wing is completely coated in that sticky, smoky glaze.
7. The Serve: Pile them high on a platter and serve immediately with ranch or blue cheese on the side. Prepare for compliments.

Phlippen Tip: The secret is in the double-cook method—smoking gives you flavour, frying gives you crispy skin. Don't skip either step or you'll miss out on wing perfection.

Pro-Tips & Pairings:

• Leftover Love: These rarely survive long enough to have leftovers, but if they do, chop them up for a Phlippen Chicken Wrap or toss into our Grilled Chicken Caesar with Phlippen Twist. 
• Drink This: An ice-cold lager, a bourbon on the rocks, or a classic margarita to balance the smoke and spice.
• Hungry for More? Build the ultimate BBQ spread with our Phlippen Jerk Pulled Pork and Smoked Phlippen Mac & Cheese on the side.
• No Smoker? No Problem: You can achieve similar results by baking the wings at 250°F for 45 minutes before frying. It won't be quite the same smoke ring, but it'll still be delicious.