Hickory BBQ Chicken Wings
Photo: vxla from Chicago, US, CC BY 2.0
Hickory BBQ chicken wings get their smoky taste without a smoker, because the flavor comes from liquid smoke stirred into the sauce and a hickory seasoning rubbed on before frying. Deep frying in peanut or canola oil gives a crisp, golden skin, and the sauce goes on only at the end so it clings instead of burning. Cool blue cheese dressing on the side balances the sweet, smoky glaze.
Instructions
Stir the barbecue sauce and the liquid smoke together in a bowl large enough to hold the wings later, then set it aside.
Pat the wing pieces with the hickory seasoning, turning them so every side is evenly coated. Set them aside while the oil heats.
Heat the oil to 350°F in a deep, heavy pot. Fry the wings in batches so the oil stays hot and the pieces do not crowd, cooking each batch for 10 to 12 minutes.
The wings are ready when they are golden brown and crisp and the meat reaches 165°F. Lift them out and drain them on a cooling rack so the skin stays crisp.
Toss the hot wings in the smoky sauce until they are coated. Serve them warm with blue cheese dressing.
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