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–+ servings
Curry Lime wings and more from Feges BBQ.

Smoked and Fried Chicken Wings with Curry Lime Sauce

I can’t stop eating this sauce from Feges BBQ, which tastes good on everything from chicken to noodles.
Prep Time 40 minutes
Cook Time 5 hours
Servings 4 people

Equipment

  • 1 smoker
  • 1 blender
  • 1 instant-read or probe thermometer

Ingredients  

Curry Lime Sauce

  • ½ cup red curry paste (Thai Kitchen brand)
  • 2½ tablespoons soy sauce
  • 1 cup clover honey
  • 3 teaspoons kosher salt
  • ⅓ cup sriracha 
  • ¼ cup fresh lime juice
  • 1 teaspoon olive oil
  • ½ cup chopped cilantro

Chicken Wings

  • 20 chicken wings
  • Feges BBQ Beef Rub, to taste (or any rub that’s primarily salt, black pepper, and garlic)
  • canola oil, for deep-frying
  • ½ cup chopped cilantro
  • zest from one lime

Directions 

Curry Lime Sauce

  • Blend all ingredients (except lime juice, olive oil, and cilantro) in a blender until combined.
  • Add lime juice and olive oil, and blend until emulsified.
  • Add cilantro, and blend until cilantro is finely chopped. Set sauce aside.

Chicken Wings

  • Prepare a smoker for 235 degrees.
  • Season wings with rub and smoke for 3 hours or until the internal temperature of the thickest wing reaches 165 degrees.
  • Chill the wings for several hours or overnight in the refrigerator. This ensures the surface of the wings will be drier for frying, and it will allow enough reheating time while frying to crisp the skin.
  • Heat canola oil in a pot to 360 degrees, adding enough oil to completely cover the wings.
  • Once the oil is heated, carefully place the wings in the hot oil. Fry in batches to keep from crowding. Fry the wings for 5 minutes or until the internal temperature is 165 degrees.
  • Remove wings from pot and place into a large bowl. Ladle curry lime sauce over top and toss the wings until well coated.
  • Plate the wings and garnish with chopped cilantro and lime zest.

Notes

If you prefer to use weight measurements for the curry lime sauce, the measurements are as follows: 113 grams of red curry paste; 40 grams of soy sauce; 365 grams of clover honey; 17 grams of kosher salt; 76 grams of sriracha; 60 grams of fresh lime juice; 3 grams of olive oil.