Our recipe for easy Traeger Smoked and Fried Chicken Wings is perfect for the wing-lover in your life! It brings the best of both wing worlds together in the best possible way. You get all the flavor of smoked wings with the crunch that can only come from that chicken skin being fried in hot oil. Whether you use a deep fryer or a pot of oil on the stove, the extra step is worth it if you love crunchy chicken skin!
Traeger Smoked and Fried Chicken Wings
I know. This recipe uses two pretty specialized pieces of equipment. My pellet grill + my deep fryer made these wings super easy, but if you don’t have those you can still make these wings with a little ingenuity.
No deep fryer? This is the one I currently have, and it is my favorite! It comes with an automatic oil drain that filters the oil. We love it and it makes frying so much easier and the cleanup is a snap!
You also have the option of just sticking a sturdy Dutch oven on the stove with oil and heating it up until it reaches 375°F.
No smoker? A smoke tube on a gas grill can work wonders!
Why smoke AND fry wings?
I get it. If you are thinking that smoking wings and then frying is a little overkill, you might be right. But also? We officially can’t be friends. If smoked + fried wings are wrong, I will never be right again.
I can’t even explain how much it changes the flavor when you compare it to a classic chicken wing. The smoke soaks into the chicken wings, but you don’t have to fight with the skin so much to get a crispy skin.
More Traeger Chicken Recipes here!
Smoked and 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
- Chicken Rub
- Buffalo Sauce
More recipes for WINGS!
How to make Smoked and Fried Wings
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat – Turn your pellet grill on and preheat it to 200°F.
- Rub – Toss the wings in chicken rub.
- Smoke – Smoke the wings for 2 hours. Flip once at the 1 hour mark.
- Fry – In a 375°F fryer, fry the wings in batches for 4-6 minutes or until the skin is as crispy as you like.
- Enjoy – Sauce, toss, and enjoy!
Try our Smoked Chicken Thighs too!
FAQ
What’s the best sauce for smoked and fried wings?
I love a good Buffalo wing, so I recommend tossing them in my homemade Buffalo Sauce. You can also toss them in our “famous” spicy wing sauce too!
More Great Ideas For Serving
- Buffalo w/ Blue Cheese or Ranch for dipping
- Honey BBQ Wings (I love dipping in ranch)
- Naked (skip the sauces)
- Teriyaki
- Togarashi
What’s the best way to store and reheat these wings?
I like using the air fryer for reheating leftover wings. It preserves the crispy skin really well! If you don’t have an air fryer, the oven or back on your grill works too. Reheat at about 325°F for 5-10 minutes.
Great Sides For Wings
More Chicken Wing Recipes
- Spicy Grilled Chicken Wings
- Traeger Chicken Wings
- Miso Chicken Wings
- Mango Chipotle Chicken Wings
- Smoked Air Fryer Chicken Wings
Give this delicious chicken wing recipe a try, I truly think you will be so happy you did! These truly are the BEST smoke-fried chicken wings I have ever had in my entire life!
Traeger Smoked and Fried Chicken Wings
These are the ultimate wing. The best of the best, and will go down in history as my all-time favorite appetizer. Quote me on it. They are SO GOOD. Smoked and Fried wings are my perfect match, and you have to try these at least once in your life, I feel that strongly about them.
Ingredients
- 3 pounds chicken wings
- 1 tablespoon chicken rub
- Buffalo Sauce
Instructions
- Fire up your Traeger and set it to smoke.
- Liberally coat the wings in the chicken rub. Place on the grill and smoke for 2 hours, turning once halfway through the smoke.
- Remove the wings from the smoker, and preheat your oil to 375.
- Drop the wings in small batches and fry for 4-6 minutes, or until the skin is crispy.
- The chicken should be cooked to about 160 - 180 degrees from the long, slow smoke, but this final fry will also ensure they are cooked through.
- Remove from the grease, let drain, and then toss in your favorite wing sauce.
- I recommend my Cholula Buffalo Sauce!
Recommended Products
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 755Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 186mgSodium: 1747mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 39g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Cgierke
Saturday 1st of February 2020
Unless I missed it, I don't see a temperature listed to smoke the wings at. My husband and I are new to using a smoker, what temp do you reccomend for the smoked/fried wings?
Nicole Johnson
Tuesday 4th of February 2020
I typically smoke at 180-200. That's a good bet for getting a good smoke flavor!
J
Tuesday 24th of December 2019
Is it even possible to put more ads on one page. I couldn't even make it to the recipe.
Jim
Wednesday 13th of January 2021
@Nicole Johnson, J you need to calm down
Nicole Johnson
Wednesday 25th of December 2019
It is totally possible, promise. You can definitely make it to the recipe. The ads I have are unobtrusive, don't interfere with the actual content at all, and are at a level that I'm comfortable with. They also make all the (free) content here, still. . . . . . . . . . .free. Without the ads, it wouldn't be. Hope that helps explain a bit, and I hope you have a better day and some fabulous wings.
Ginger Paris
Friday 3rd of May 2019
When I'm smoking a bunch of wings, I place them on a cookie cooling rack. When I need to turn them, I place an identicalrack on top and flip them over. Saves turning them individually and I only use the racks for the grill.
Nicole Johnson
Saturday 4th of May 2019
That's a great idea! Thanks for sharing!