Sweet & Smoky Citrus “Smofried” Wings by Pitmaster Sammy Bromberg
These Sweet & Smoky Citrus “Smofried” Wings are a full-on flex from Pitmaster Sammy Bromberg of @beardedbbqboys, and easily one of the standout recipes from our Flavor Fiesta Box. Sammy’s signature two-step method—smoking low and slow, then frying hot and fast—creates wings with deep, wood-fired flavor and next-level crunch.
The smoke gently renders the fat and sets the stage, while the fry delivers that shatter-crisp skin every wing lover is chasing. It’s a pitmaster move that turns a classic game-day staple into something seriously special.
What really makes these wings pop is the bold, balanced finish. Carnitas Grill & Wing Squeeze by Terrapin Ridge Farms brings a sweet, smoky backbone that clings beautifully without weighing the wings down, while Citrus Pucker Pepper Rub by The Spice Guy adds a bright, tangy kick that cuts through the richness. A final dunk in Lane’s “Sorta White” Sauce cools things off with creamy contrast, making every bite crave-worthy from start to finish. Sticky, crispy, smoky, citrusy—these wings are proof that when the right pitmaster meets the right lineup of flavors, magic happens. 🔥🍗
These wings are smoked low and slow to build deep flavor, then fried hot and fast for unbeatable crunch before getting tossed in a bright, citrus-forward glaze. The result is sticky, crispy, smoky wings with just enough tang and heat to keep you reaching for more.
Preheat your smoker to 250°F using apple, cherry or hickory for light smoke. Arrange wings skin-side up and smoke for 60–75 minutes, until internal temperature reaches 155–160°F and the skin looks dry and slightly tacky. This step builds flavor and renders fat, so don’t rush it.
Remove wings from the smoker and rest for 15–20 minutes. Pat lightly with paper towels if needed. Note: drier skin means better crunch!
Get ready to fry: Heat oil to 375°F and fry wings in batches for 2–3 minutes, until deeply golden and audibly crispy. Drain on a wire rack, not paper towels. Internal temperature should land around 175–180°F.
Make the citrus glaze: Warm Carnitas Grill & Wing Squeeze gently in a saucepan. Stir in butter if using, then brighten with apple cider vinegar or lime juice to taste. Toss hot wings lightly to coat, or brush for a cleaner, glossy finish. Do not over-sauce, this glaze shines best when it clings.
Dust lightly with Citrus Pucker Pepper Rub by The Spice Guy and fresh cracked black pepper. Serve immediately with Lane’s Sorta White Sauce on the side for cooling contrast!
Recipe Note
Pro Tip: Smoking first renders fat and builds flavor, while frying locks in crunch. This two-step method delivers wings that stay crispy longer and never taste greasy!
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