Ailes de poulet fumées puis frites

Ingrédients

• 2 Pound chicken wings, flats and drumettes separated
• 2 Teaspoon olive oil
• 4 Tablespoon Traeger Rub
• 8 Tablespoon butter
• 9 Ounce Traeger Original Hot Sauce
• 3 Quart Canola oil
• Carrots, cut into matchsticks
• stalks celery, chopped
• blue cheese
• Ranch Dressing

Préparation

1. 1

   In a large bowl, combine the chicken wings, olive oil, and Traeger Rub. Toss to coat evenly.

2. 2

   When ready to cook, set the Traeger to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

3. 3

   Place the chicken wings directly on the grill grate and smoke until the internal temperature reaches 165°F on an instant-read thermometer, about 2 hours. Remove from the grill and set aside while you preheat the oil for frying.

4. 4

   While the wings smoke, prepare the sauce. In a small saucepan over medium heat, melt butter and whisk in Traeger Hot Sauce until well combined. Set aside until ready to fry the wings. Reheat over low heat as needed.

5. 5

   Place an 8-quart pot with 3 quarts oil and a candy thermometer on the side burner or your stove top. Set the heat to high and preheat the oil until the thermometer registers 375°F, about 35 minutes.

6. 6

   Working in batches of no more than 8 wings at a time, gently lower the smoked chicken wings into the hot oil and fry for 8 minutes or until golden brown and the oil is not longer aggressively bubbling, indicating the moisture on the skin has been cooked out. Transfer the wings to a wire rack set over a sheet pan or a paper towel–lined sheet pan. Allow 5 minutes for the oil to return to temperature between batches. Keep wings warm on a sheet tray in the Traeger set to 185°F or on the Keep Warm setting.

7. 7

   Place the fried wings in a large metal bowl with half of the sauce and toss to coat. Transfer to a serving platter and serve with the remaining sauce, along with optional carrots, celery, blue cheese, or ranch.