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I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think apple wood smoked roasted garlic butter wings).

During the competition I plan to offer some smoked wings as well as some non-smoked wings.

I am worried my smoked wings will leech so much smoke flavor into my oil that I will have to either fry them all after I cook the non-smoked wings or use multiple fryers and designate one for each style.

I haven't had a chance to test this theory yet. Am I over thinking it or will this be a problem?

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    You realize that we are all hoping for an authoritative answer from you after your competition? Good luck! ^_^ – Stephie Sep 4 '15 at 18:47
  • The next test batch should offer some evidence to help answer this question. Hopefully this weekend! Thank you :P – Preston Sep 4 '15 at 19:34
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The smoke flavour will definitely impart into the oil and you will have to cook the wings separately to achieve the desired flavour difference. Cheers Dean

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