Our easy recipe for Breaded Smoked & Fried Buffalo Wings is a twist on traditional wings with rich smoky flavor and a crispy fried breading. First we season and smoke, and then cool briefly to help the flour and cornstarch coating stick before hitting the fryer. The result is wings that are both tender inside and perfectly crunchy on the outside. Tossed in our signature spicy buffalo sauce, these wings are great for gatherings or a hearty snack.
Lightly Breaded Smoked and Fried Buffalo Wings
Welcome to the 23rd addition in my “CHICKEN WINGS ARE LIFE” series, and this one is seriously my FAVORITE. For this recipe, we smoked the chicken before lighting breading it and deep frying, and the result was a smokey, crispy, incredible wing tossed with your favorite buffalo sauce. Wing lovers unite, I’d like you to meet your new favorite thing.
These aren’t the easiest wings to make. There are quite a few steps to the process, but every single one is well worth it.
Scroll down to see the full process, and you’ll also find more of my favorite wing recipes below. Also, check out my entire Chicken Wing Recipe Collection.
Why you’ll love this dish…
- Smoky Flavor: Smoking adds a rich, savory layer to the wings.
- Crispy Texture: The flour and cornstarch coating ensures a crunchy exterior.
- Balanced Heat: Buffalo sauce provides the right amount of heat without being overwhelming.
- Versatile: Great as an appetizer, snack, or main dish for a gathering.
- Simple Ingredients: Uses common kitchen staples for breading and frying.
Get 75+ of my favorite Traeger Recipes here!
Smoked and Fried Buffalo 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
- Cornstarch
- Cooking Oil
- Buffalo Sauce
How to make lightly breaded smoked & fried buffalo 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 and Smoke: Toss wings in seasoning and smoke at 225°F for 40 minutes.
- Cool Wings: Refrigerate the smoked wings to help the breading adhere.
- Bread the Wings: Coat wings in a mixture of flour, cornstarch, and seasoning.
- Fry: Heat oil to 350°F and fry wings for 7-8 minutes until golden.
- Toss and Serve: Toss fried wings in buffalo sauce and serve hot with your favorite dipping sauce.
FAQ
Can I store leftovers?
Yes, store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to maintain crispness.
How do I reheat the wings without them becoming soggy?
Reheat the wings in an oven or air fryer to preserve the crispy texture. Avoid microwaving, as it can make them soggy.
Can I make these wings in advance?
Yes, you can smoke the wings a day ahead and store them in the refrigerator. Bread and fry them just before serving for the best texture.
Are there substitutions for the seasoning rub?
You can use any favorite spice blend if OWYD Everything Rub is unavailable, or create a mix of garlic powder, paprika, and onion powder for a similar flavor.
Serve this with…
- Celery sticks and ranch or blue cheese dip.
- A side of fries or potato wedges.
- A crisp coleslaw or simple green salad.
More great wings to love!
Homemade Sauces For Wings
Breaded Smoked and Fried Buffalo 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
- 1 cup buffalo sauce
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.
- Toss the wings in your favorite buffalo sauce.
- Serve hot with your favorite dipping sauce.
