Breaded Smoked and Fried Chicken Wings

These Breaded Smoked and Fried Chicken Wings combine the best of both worlds—slow-smoked for deep, rich flavor, then fried to crispy, golden perfection. The result? A juicy, smoky wing with an irresistible crunchy coating. Whether for game day, BBQs, or a weekend treat, these wings will be a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

• Double the Flavor – Smoking infuses deep, rich flavor before frying.
• Extra Crispy Coating – A seasoned breading locks in the juiciness.
• Perfect for Any Occasion – Great for tailgates, parties, or BBQ nights.
• Customizable – Toss in your favorite wing sauces or seasonings.
• Juicy & Tender – The low-and-slow smoking keeps the meat ultra-moist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Wings:

• 2 lbs chicken wings (drums and flats)
• 1 tbsp olive oil
• 1 tbsp BBQ dry rub (or your favorite seasoning)

For the Breading:

• 1 cup all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional, for heat)

For the Buttermilk Coating:

• 2 cups buttermilk
• 2 eggs
• 1 tbsp hot sauce (optional, for heat)

For Frying:

• 4 cups peanut oil (or vegetable oil)

For Serving (Optional):

• Buffalo sauce, BBQ sauce, or honey garlic sauce
• Ranch or blue cheese dressing
• Celery and carrot sticks

Directions

this recipe

1. Preheat the Smoker

• Set your smoker to 225°F using hickory, apple, or cherry wood for the best balance of smoky flavor.

2. Season & Smoke the Wings

• Pat the chicken wings dry with paper towels.
• Toss with olive oil and BBQ dry rub.
• Place the wings directly on the smoker grates and smoke for 1.5 to 2 hours, or until they reach an internal temperature of 150°F.

3. Prepare the Breading & Buttermilk Mixture

• In a bowl, whisk together buttermilk, eggs, and hot sauce.
• In another bowl, combine flour, cornstarch, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne.

4. Coat the Wings

• Remove the smoked wings and let them cool slightly.
• Dip each wing into the buttermilk mixture, then dredge in the flour mixture, pressing firmly to coat.
• Place on a wire rack and let rest for 10 minutes (this helps the coating stick better).

5. Heat the Oil & Fry the Wings

• Heat peanut or vegetable oil in a deep fryer or Dutch oven to 350°F.
• Fry the wings in batches for 3-4 minutes, or until golden brown and the internal temp reaches 175°F.
• Remove and place on a paper towel-lined plate or wire rack to drain excess oil.

6. Sauce & Serve

• Toss wings in your favorite Buffalo, BBQ, or honey garlic sauce.
• Serve with ranch or blue cheese dressing and a side of celery and carrots.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Smoke Time: 1.5-2 hours
• Fry Time: 10-15 minutes
• Total Time: 2.5-3 hours

Variations

• Spicy Nashville-Style Wings – Toss fried wings in spicy cayenne butter.
• Parmesan Garlic Wings – Coat with melted butter, garlic, and Parmesan.
• Korean Fried Wings – Toss in gochujang sauce for an Asian twist.
• Extra Crunchy Wings – Double-dip in buttermilk and flour for a thicker crust.
• Air Fryer Alternative – After smoking, air-fry at 400°F for 8-10 minutes.

Storage & Reheating

• Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Reheating:
  • Oven – Bake at 375°F for 10-12 minutes.
  • Air Fryer – Reheat at 350°F for 5-7 minutes.
  • Microwave – Not recommended (softens the crispy coating).
• Freezing: Freeze before frying for up to 3 months. Thaw, then fry as directed.

FAQs

Why smoke the wings before frying?

Smoking adds deep, rich flavor while keeping the wings juicy before the final crispy fry.

What’s the best wood for smoking chicken wings?

Hickory, apple, cherry, or pecan work well without overpowering the flavor.

Can I make these without smoking first?

Yes! You can season and fry the wings directly, but you’ll miss out on the smoky depth.

How do I keep my fried wings crispy?

Let them rest on a wire rack instead of paper towels to prevent sogginess.

What’s the ideal internal temp for wings?

Wings are safe at 165°F, but best at 175°F for extra tenderness.

Can I use boneless wings?

Yes! Adjust frying time to 2-3 minutes per side for boneless pieces.

How do I make this recipe gluten-free?

Use gluten-free flour and cornstarch for the breading.

Can I bake instead of frying?

Yes! Bake at 425°F for 20-25 minutes, flipping halfway.

What’s the best sauce for smoked fried wings?

Buffalo, BBQ, honey mustard, garlic Parmesan, or teriyaki all work great!

Conclusion

These Breaded Smoked and Fried Chicken Wings are the ultimate wing experience—smoky, juicy, and ultra-crispy. Whether you toss them in your favorite sauce or enjoy them as-is, they’re sure to be a hit at any gathering. Fire up your smoker and fryer, and enjoy the best wings ever!

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