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1
Use a small, sharp knife to split the wings from the drums and save drums for another recipe.
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2
Cut off the cartilage-covered tips of the wings, then use the tip of knife to gently separate the meat from bone all the way to the joint.
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3
Carefully push the flesh down to expose the bones and twist each bone out.
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4
In a medium bowl, combine the bison, salt, garlic, thyme, olive oil and freshly ground black pepper and set aside.
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5
Use a teaspoon to fill each wing with bison mixture, but make sure not to overstuff them or wings will burst when frying.
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6
Line the bottom of a roasting pan with heavy-duty foil.
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7
Mix the tea, apple, sugar and star anise together and put at the bottom of the pan.
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8
Place pan on burner then cover with foil.
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9
Heat the mixture for 5 minutes with burner on medium heat.
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10
Remove foil, then put a wire rack in pan, making sure it doesnt touch the smoking mixture at the bottom.
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11
Put wings on rack then use foil to cover wings.
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12
Leave the chicken on the heat for 10 minutes, then turn off heat.
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13
Let wings sit covered for 15 minutes before you remove the foil.
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14
Heat the oil to 350 in a deep fryer or a very large pot.
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15
Fry the wings for 3-4 minutes or until wings are golden brown and crisp and serve immediately.
