Crispy Smoked and Fried Breaded Chicken Wings Recipe

Breaded Smoked and Fried Chicken Wings

We’re big wing fans here—sometimes wings are the whole meal. We often grill hot and fast with a favorite rub for quick, tasty wings, but those don’t deliver the deep smoky flavor or the crisp crust some people want. We’ve also smoked then fried wings without breading for a different texture. This recipe blends the best elements: an initial smoke to add depth, a brief chill to let the coating adhere, and a light flour-and-cornstarch breading that fries up extra crispy without overpowering the smoke.

Why you’ll love this dish…

• Smoky flavor: The smoke step infuses the meat with a rich, wood-fired taste you can’t get from frying alone.
• Crispy coating: A mix of flour and cornstarch creates a thin, crunchy crust that stays light.
• Simple ingredients: Basic pantry items and your favorite rub are all you need.
• Great for groups: These wings are ideal for parties, game day, or family dinners.
• Customizable: Swap the rub for Cajun, lemon pepper, or garlic variations to suit your taste.

Recipe Shopping List

Before you start, gather these ingredients. For exact quantities, see the recipe card below.

• Chicken wings
• OWYD Everything Rub (or your preferred seasoning)
• All-purpose flour
• Cornstarch (or potato starch as a substitute)
• Cooking oil for frying (neutral oil with a high smoke point)

How to Make This Recipe

Here’s a clear, step-by-step overview of the process. Follow the detailed recipe card below for specific measurements and timings while you cook.

1. Season: Place wings in a large bowl and toss with a portion of your rub until evenly coated.
2. Smoke: Preheat your pellet grill to 225°F (about 107°C). Smoke the wings for 40 minutes total, turning halfway through so they smoke evenly.
3. Chill: Transfer smoked wings to the refrigerator to cool. Cooling helps the flour mixture adhere for a better crust.
4. Coat: Combine flour, cornstarch, and the remaining rub in a large resealable bag. Add chilled wings and shake to coat evenly—work in batches if needed.
5. Fry: Heat oil to 350°F (about 175°C). Fry wings 7–8 minutes until golden and crisp, working in batches to avoid overcrowding.
6. Drain and serve: Remove wings from the oil, let excess oil drain on paper towels, and serve hot with dipping sauces of your choice.

Recipe FAQ

Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10–12 minutes to help restore crispness.

Absolutely. Smoke and chill the wings ahead of time, then coat and fry them just before serving for the best texture.

Try Cajun spice, lemon pepper, garlic-parmesan, or a spicy dry rub to change the flavor profile. Adjust the coating and frying time slightly if you use a thicker batter.

You can substitute gluten-free flour blends and use potato starch or corn starch for a crispy, gluten-free crust.

Serve This With

• Creamy Ranch or Blue Cheese Dip
• Fresh celery and carrot sticks
• Sweet potato fries or regular fries
• Coleslaw for a cool, refreshing side

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