Wingy Wednesday

Happy Wednesday everybody! It’s sunny and rapidly warming up here this morning. It’s a fitting morning to drink some coffee and sit outside with a good book, instead I ate leftover pasta and am sitting inside typing on my computer. I was not motivated this morning to blog. In fact, since I got up a couple of hours ago, I’ve been battling myself with whether I was going to blog. I have something to say. I mean, I ALWAYS have something to say. Sometimes writing about food so early in the morning is not what I want to do. I considered all of the wonderful things at my disposal: swimming laps, working out, taking a walk with my pup who is a ball full of energy and gallops like a horse every chance he gets. And, then there was my idea of stopping by Sonic and picking up one of their famous slushies before 8 in the morning. I understand normal people want a breakfast sandwich and some sort of potato side; I am normal and crave that stuff but not when it is supposed to be 90 degrees in a matter of hours.

So here I am, sitting and writing about my internal blogging battle. I have obviously decided to write about food. I am sure you’re wondering what I have in store for you today. Well, it is Wednesday and I do have a second segment on my chicken wings. So today I am bringing to you my very own Wingy Wednesday. I have two more types of wings to share with you today; I hope you enjoy them as much as Nick and I did.

Let’s get started. Here is what you will need for the Hot, Hot, Hot Buffalo Deep Fried Wings:

  • 1 gallon oil
  • 1 pound chicken wings
  • 1 cup buffalo hot sauce [I used the same sauce as I used for the Buffalo Chicken Sliders]
  • 1 tablespoon brown sugar
  • 1 tablespoon mild buffalo wing sauce


  • Preheat deep fryer to 375 degrees F
  • Place wings in a large bowl and pour all the hot sauces and brown sugar over the bowl, making sure the wings are completely coated

  • Cover and chill in the refrigerator for 1 hour
  • Place wings into the fryer and carefully lower into the fryer, cooking for about 10 to 12 minutes
  • Turn occasionally and be careful  not to overcrowd

  • Remove the wings from the fryer and place on paper towels to drain
  • Once cooled slightly, brush each wing with additional sauce and seasonings to your taste

  • Serve with blue cheese and celery

Now for the Smoked Chicken Wings:

  • 1 pound chicken wings
  • ½ cup mild wing sauce
  • ½ spicy hot wing sauce
  • Garlic powder, to taste
  • Pepper, to taste


  • Place the wings in a large bowl and coat with all of the ingredients above
  • Marinate for at least 30 minutes at room temperature
  • Load wood tray with small handful of wood chips and preheat smoker to 225 degrees F
  • Place wings on the top rack of the smoker and cook for 25 to 30 minutes

  • Turn wings and cook for another 25 to 30 minutes
  • While the wings are cooking, coat with additional sauce and cook wings for another 25 minutes

  • Remove from smoker and serve!

These wings were amazing. It is no surprise that my favorite was the hot, hot, hot chicken wings! I love spice and I love things deep fried! However, to be completely honest, each one of these wings brought their own unique flavor and were so good!

I hope you all give these a try and enjoy them as much as we did!! It is such a fun way to get everything going in your house and keep everybody busy cooking their favorite type of wing! Believe me! Nick loves his smoker so he will jump at the chance to use it any time!

Until Next Time,

Happy Smokin’  & Fryin!