Will smoked-then-fried foods impart smoke flavor to cooking oil? 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?
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