Want a spin on your smoked chicken wings? Try them out with this tempura recipe.
Barbequed or smoked chicken wings are an absolute classic and staple of outdoor cooking. Apply a rub — or simply salt and pepper if that is your preference — and they are good to go.
Chicken wings are extremely forgiving, too, and won’t give you the same stress as rustling up a brisket can.
If you want to try out something new, have you considered adding a tempura twist?
- Preheat your smoker to 225f.
- Clean up your chicken wings and consider cutting them into flats and drummettes — you’ll end up with a better result with the tempura batter if the shapes are more uniform. Butchering a few kilos of chicken wings won’t take too long and if you aren’t sure how to cut chicken, check out our guide.
- Apply your favorite rub and a little olive oil. We like to use an all-purpose rub such as Meat Church, or for an Asian twist, consider using a rub with Japanese or Korean flavor profiles.
- Transfer the chicken wings over to your smoker. You’ll want to reach 165f internal, or if you are going by feel and touch, check in at around an hour and keep an eye on them. You want your wings to be crispy, but still juicy.
- Once they are ready, set them to the side to cool.
- Now it’s time to make our tempura batter.
- There are many different recipes available for tempura, but the one that works for us is a cup of sifted strong white flour, a cup of soda water (carbonated options help with the overall lightness of the batter) and one egg yolk. Add the water, egg, and then flour in over time and gently mix your batter until you reach your desired consistency.
- Tip: Throw in some ice cubes to keep the batter cold and do not overmix it — you want to keep it chilled and airated.
- Set the oil in your wok or fryer to around 335 – 340f.
- Once your chicken wings are cool enough, dip them in batter and fry them for several minutes until they have a golden sheen.
The result is a delicious mix of smoked chicken and a light, crispy batter. Dip them in sea salt or your favorite barbeque sauce for extra indulgence. Have any suggestions to make it better? Let us know!
