These Breaded Smoked and Fried Chicken Wings are the ultimate flavor combination for chicken wings! First smoked on the pellet grill to infuse that delicious wood-fired flavor through the whole wing, then cooled to help the coating adhere perfectly. Afterward, they’re fried until they are perfectly crispy, creating a perfect balance of tender chicken inside and a crunchy, seasoned coating outside. This recipe is a fantastic option for a weekend BBQ, game day, or when you’re in the mood for something extra flavorful.
Breaded Smoked and Fried Chicken Wings
We are such big fans of chicken wings here. Our kids are obsessed, and it isn’t uncommon for us to eat wings for our whole meal. Usually, we do a simple Traeger Grilled Chicken Wing. Hot and fast with ample amounts of whatever our current favorite rub is. They are quick, easy, and delicious, but not exactly what I’d call “crispy” either.
We’ve also done the regular Smoked and Fried Wings which skipped the breading entirely.
This recipe is a play on both of those but includes a light breading to add some additional crunch to the final result. Do you like a thicker breading? Give your wings a dunk in some thick buttermilk before hitting the bag of flour. They’ll pick up more of the breading and pack a bigger crunch. This can also impact the amount of time they require in the fryer, however, so keep that in mind!
Why you’ll love this dish…
- Smoky Flavor: The initial smoking step infuses the wings with a rich, smoky taste.
- Crispy Coating: The combination of flour and cornstarch creates an extra crispy crust.
- Easy to Prepare: The recipe uses simple ingredients and easy-to-follow steps.
- Great for Crowds: Perfect for parties, BBQs, or game day gatherings.
- Customizable Seasoning: Use your favorite rub to make it your own.
Get all of my Traeger Recipes here!
Breaded Smoked & Fried Wings shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Wings
- OWYD Everything Rub
- Flour
- Corn Starch
- Cooking Oil
Serve with our Whiskey Coke BBQ Sauce!
How to Make Breaded Smoked and Fried Chicken Wings
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Season the Wings: Toss the chicken wings in a bowl with 1 tablespoon of OWYD Everything Rub until evenly coated.
- Smoke the Wings: Preheat your grill to 225°F and smoke the wings for 20 minutes. Turn them, and smoke for an additional 20 minutes.
- Cool and Coat: Place the smoked wings in the fridge to cool. Prepare a ziplock bag with flour, cornstarch, and the remaining rub, then toss the cooled wings in the mixture to coat.
- Fry the Wings: Preheat oil to 350°F in a saucepan. Fry the wings for 7-8 minutes, working in batches if necessary.
- Serve: Once golden and crispy, remove the wings from the oil, drain on paper towels, and serve hot with your favorite dipping sauce.
Toss in some Sweet Chili Sauce!
FAQ
Can I store and reheat these wings?
Yes, store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 10-12 minutes to regain some crispiness.
Can I prepare these wings in advance?
You can smoke and cool the wings in advance, storing them in the refrigerator. When you’re ready to serve, coat them in the flour mixture and fry them fresh for the best texture.
What are some seasoning variations?
Feel free to switch up the rub! Try Cajun seasoning, lemon pepper, or garlic powder for different flavor profiles.
Can I substitute the flour or cornstarch?
You can substitute the cornstarch with potato starch for a similar crispy texture. Gluten-free flour blends also work well if you want to avoid wheat flour.
Try some Teriyaki Sauce for dipping!
Serve this with…
- Creamy Ranch or Blue Cheese Dip
- Fresh Celery and Carrot Sticks
- Sweet Potato Fries or Regular Fries
- Coleslaw for a refreshing side
More great chicken wings recipes to try!
Homemade Sauce Recipes
Old Bay Buffalo Sauce
These Breaded Smoked and Fried Chicken Wings are sure to become a favorite for their crispy texture, smoky flavor, and ease of preparation. Whether for a party or a family meal, they deliver a satisfying crunch with every bite.
Breaded Smoked and Fried Chicken Wings
Ingredients
- 3 pounds chicken wings
- 1 1/2 tablespoons OWYD everything rub
- 1 cup flour
- 1/4 cup corn starch
- 8 cups cooking oil
Instructions
- Place all your wings into a large mixing bowl.
- Add in 1 tablespoon of your everything rub and set the rest aside.
- Toss your wings in the bowl with the rub in it until the wings are evenly coated with the rub.
- Place your wings directly onto the grill that has been preheated to 225 degrees.
- Let the wings cook for twenty minutes, turn them and then cook for another twenty minutes.
- Pull the wings from the grill and place them Into a large bowl and put them in your refrigerator to cool down. (Letting your wings cool helps the flour mix stick to the wings better.)
- Put the flour, cornstarch and the rest of your everything rub into a large ziplock bag.
- Pull your wings from the refrigerator and place them into the bag and toss them all together until all the wings are completely coated.
- If you can’t do all the wings at once, then do it in batches.
- Preheat your oil in a medium-sized saucepan on the stove to 350 degrees.
- Place the wings into the oil and let cook for 7-8 minutes.
- Repeat in batches if the size of your fryer necessitates it.
- After the wings have cooked, pull them out of the oil and let all the excess oil drip off onto a paper towel.
- Serve hot with your favorite dipping sauce.
Tools & Equipment
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.