Our easy Traeger Smoked and Fried Chicken Wings recipe combines deep smoky flavor with irresistibly crisp skin. First the wings are gently smoked to absorb rich wood-fired flavor, then they get a quick fry to render and crisp the skin. Whether you finish them in a deep fryer or in a heavy pot of oil on the stove, the extra step is worth it if you love crunchy, flavorful wings.
Traeger Smoked and Fried Chicken Wings
This recipe uses two pieces of equipment most home cooks find handy: a pellet smoker (Traeger-style) and a fryer. If you don’t own both, don’t worry — you can still make excellent wings with simple substitutes. A smoke tube on a gas grill will add the same smoky character, and a sturdy Dutch oven or cast-iron pot heated to 375°F works perfectly for frying if you don’t have a dedicated deep fryer.
If you use a deep fryer, look for one with an easy oil-drain and filter system to simplify cleanup and make the process safer. If you prefer not to deep fry, finishing the smoked wings under a high broiler or in a very hot oven will also crisp the skin, though the texture differs slightly from frying.
Why smoke AND fry wings?
Smoking infuses wings with a subtle, layered depth of flavor that you can’t get from direct grilling or a quick sear. Frying afterward gives you the irresistible crunch on the skin while preserving the smoky interior. The two techniques together create a balance of texture and flavor — tender, smoky meat inside and golden, crackling skin outside.
If you love bold, textured wings, smoking then frying is a game-changer. If you prefer to skip a step, smoking alone still produces delicious wings, but you’ll miss that extra crisp finish.
More Traeger Chicken Recipes
Shopping list
Here’s what you’ll need to make smoked-and-fried wings. Refer to the recipe details for exact quantities and timing.
- Chicken wings — pre-sectioned wingettes and drumettes are convenient; you can also cut whole wings yourself.
- Chicken rub — use your favorite BBQ or chicken rub to season the wings evenly.
- Buffalo sauce or your preferred wing sauce — make your own or use a store-bought bottle for tossing the finished wings.
More recipes for WINGS!
How to make smoked and fried wings — overview
This overview shows the main steps. For best results follow the full recipe and timing during cooking.
- Preheat — Set your pellet grill or smoker to 200°F (smoke setting).
- Season — Toss wings with chicken rub to coat evenly.
- Smoke — Smoke the wings for about 2 hours, turning once halfway through.
- Fry — Heat oil to 375°F and fry wings in batches for 4–6 minutes until skin is crisp.
- Toss and serve — Drain, then toss wings in your favorite sauce and serve hot.
Try smoked chicken thighs for a similar flavor profile
FAQ
What’s the best sauce for smoked and fried wings?
Buffalo-style sauce is a classic choice that complements smoky wings beautifully. Spicy Korean-style sauces, honey BBQ, teriyaki, or even a simple garlic-parmesan toss also work well depending on the flavor direction you want.
More ideas for serving
- Buffalo with blue cheese or ranch for dipping
- Honey BBQ, served with ranch on the side
- Plain, served “naked” to highlight the smoke and rub
- Teriyaki or sweet-spicy glazes
- Togarashi seasoning for a Japanese-inspired finish
How to store and reheat these wings
Store cooled wings in an airtight container in the refrigerator for up to 3–4 days. To reheat and preserve crispness, use an air fryer or a preheated oven at about 325°F for 5–10 minutes. A quick return to a hot grill or broiler can also refresh the skin.
Great sides for wings
- Togarashi grilled asparagus
- Smoked mac and cheese
- Greek pasta salad or a crunchy slaw
More chicken wing ideas
- Spicy grilled chicken wings
- Traeger-style classic wings
- Miso-glazed wings
- Mango chipotle smoked wings
- Smoked wings finished in an air fryer
Give this smoked-and-fried wings recipe a try — the combination of slow smoke and a quick fry produces some of the most satisfying wings you can make at home.
Traeger Smoked and Fried Chicken Wings
These smoked-then-fried wings balance deep wood smoke with crispy, golden skin. They make a standout appetizer or game-day main and are worth the extra step if you love texture and bold flavor.
Ingredients
- 3 pounds chicken wings
- 1–2 tablespoons chicken rub (or to taste)
- Buffalo sauce or preferred wing sauce, to toss
- Oil for frying (enough for deep-frying or shallow frying to reach 375°F)
Instructions
- Preheat your pellet smoker to a low smoke setting (around 200°F).
- Pat wings dry and coat evenly with chicken rub.
- Place wings on the smoker and smoke for about 2 hours, turning once halfway through.
- Remove wings from the smoker. Heat oil to 375°F in a deep fryer or heavy pot.
- Fry wings in small batches for 4–6 minutes until the skin is crisp and golden.
- Drain wings briefly on paper towels, then toss with sauce and serve hot.
Nutrition (estimate)
Calories per serving: ~755. Fat: 55g. Protein: 39g. Sodium and exact values will vary by ingredients and portion size. Use nutrition calculators if you need precise data for medical or dietary tracking.