Scorpion Ghost Smoked Wings

Ingredients

• 5lb bag chicken wing portions

• 2 cups simple brine

• Texas BBQ Rub Original (or your favorite)

• Coops X Hot Chicken Shake with Scorpion Pepper (or your favorite dry rub)

• Scorpion Ghost Sauce (or your favorite) for finishing. Buffalo Wild Wings Mango Habanero is one of my favorites. 

• Vegetable Oil for frying

Preparation

1. I start out using a simple brine for the wings, just equal amounts salt and sugar about 2/3 C and stir into 2c cold water until dissolved. This is key, giving the wings a good base flavor.

2. Thaw the wings and drain off any liquid from the pack. Put into two, gallon ziplock bags, split the brine between the bags. Place bags into a large bowl and refrigerate overnight, turning once or twice. 

3. Remove the wings out and dump the brine. Pat the wings dry and apply both your dry rubs. Be liberal with the first but watch the hot one.  Also keep in mind the wings are already brined so go easy on the salt. 

4. Get the smoker going between 215 and 225. Smoke four about 4 hours.  

5. Get the fryer hot and remove the wings from the smoker. Flash Fry the wings in small batches between 375 and 400 for about 3-4 minutes. 

6. Pour Scorpion Ghost sauce into a bowl and toss the wings after frying. Serve immediately. 

Serve with bleu cheese dip and celery

Urban Cowgill April 2020 (updated 2024)