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Breaded Smoked and Fried Chicken Wings Recipe

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These Breaded Smoked & Fried Chicken Wings combine the best of both worlds—deep smoky flavor from the Traeger and an ultra-crispy golden crust from deep frying. Perfect for game day, BBQs, or any time you want next-level wings!

Ingredients

Scale

For the Wings:

  • 2 lbs chicken wings (drums and flats)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)

For the Breading:

  • 1 cup all-purpose flour
  • ½ cup cornstarch (for extra crispiness)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon baking powder (for a lighter crust)
  • 1 egg
  • ½ cup buttermilk

For Frying:

  • 4 cups peanut oil (or vegetable oil)

For Serving:

 

  • Your favorite wing sauce (Buffalo, BBQ, Garlic Parmesan, etc.)
  • Ranch or blue cheese dressing

Instructions

1. Preheat the Smoker

  • Set your smoker to 225°F and use hickory, apple, or cherry wood for great flavor.

2. Season & Smoke the Wings

  1. Pat wings dry and toss with olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
  2. Place wings directly on the smoker grates and smoke for 1½ to 2 hours, until they reach an internal temperature of 155°F.
  3. Remove from smoker and let rest while preparing the breading.

3. Prepare the Breading

  1. In one bowl, whisk together flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, and baking powder.
  2. In another bowl, whisk egg and buttermilk together.

4. Bread & Fry the Wings

  1. Heat peanut oil in a deep fryer or Dutch oven to 350°F.
  2. Dip each smoked wing in the buttermilk-egg mixture, then coat in the flour mixture.
  3. Fry in batches for 2-3 minutes, until golden brown and crispy. The wings should reach an internal temp of 175°F.
  4. Transfer to a wire rack to drain excess oil.

5. Toss & Serve

  • Toss wings in your favorite sauce or serve them crispy with dipping sauces!

 

Notes

  • Want extra crunch? Double-dip in buttermilk and flour.
  • Make it spicy! Add ½ teaspoon cayenne to the breading.
  • No smoker? Add ½ teaspoon liquid smoke to the buttermilk mixture for a smoky touch.

Find it online: https://ukfinda.com/breaded-smoked-and-fried-chicken-wings-recipe/