Our easy recipe for Breaded Smoked & Fried Buffalo Wings puts a bold smoky twist on classic buffalo wings. The wings are first gently smoked to build deep flavor, then briefly chilled so a light flour-and-cornstarch coating will adhere. A quick deep-fry produces a satisfyingly crunchy exterior, and a final toss in spicy buffalo sauce brings it all together. These wings are tender inside, crispy outside, and ideal for game day, parties, or a hearty snack.
Lightly Breaded Smoked and Fried Buffalo Wings
This method combines smoking and frying to create wings with layered flavor and texture. Smoking at a low temperature gives the chicken a subtle savory smoke note. Chilling the smoked wings helps the breading adhere evenly. The quick deep-fry crisps the coating without drying the meat. Finish the wings by tossing them in your favorite buffalo sauce for balanced heat and brightness.
This is the 23rd recipe in my “CHICKEN WINGS ARE LIFE” series and it’s a personal favorite. While the process has several steps, each one contributes to the final result: smoky, crunchy wings with a tangy buffalo finish. If you plan ahead and follow the steps, the technique is straightforward and very rewarding.
Why You’ll Love This Recipe
- Smoky depth: Low-temperature smoking adds a savory backbone to the wings.
- Crispy crust: A mix of flour and cornstarch yields a light, crunchy breading.
- Balanced heat: Buffalo sauce delivers acidity and spice without overpowering the smoke.
- Versatile serving: Perfect as an appetizer, game-day snack, or main with sides.
- Simple pantry ingredients: Uses common staples for an impressive result.
Recipe Shopping List
Before you start, gather the basics. Quantities and the full printable recipe are available in the recipe card below.
- Chicken wings
- Everything-style seasoning rub
- All-purpose flour
- Cornstarch
- Neutral cooking oil for frying
- Buffalo sauce
How To Make This Recipe
Here is a concise overview of the process. Read the full instructions in the recipe card and prepare your equipment before you begin.
- Season and smoke: Toss wings with seasoning and smoke at 225°F (about 107°C) for 40 minutes to infuse flavor.
- Cool: Refrigerate the smoked wings briefly so the breading will adhere more evenly.
- Bread: Coat wings in a dry mix of flour, cornstarch, and seasoning.
- Fry: Heat oil to 350°F (175°C) and fry wings 7–8 minutes until golden and crisp.
- Toss and serve: Toss fried wings in buffalo sauce and serve hot with dipping sauces.
Recipe FAQ
Yes. Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes or use an air fryer to help maintain crispness.
How do I reheat the wings without them becoming soggy?
Use the oven or an air fryer to re-crisp the coating. Avoid microwaving, which typically makes the breading soggy.
Can I make these wings in advance?
Yes. You can smoke the wings a day ahead and refrigerate them. Bread and fry them just before serving for the best texture.
Are there substitutions for the seasoning rub?
If you don’t have an everything rub, use a simple mix of garlic powder, paprika, onion powder, salt, and black pepper for a similar savory profile.
Serve this with…
- Celery sticks and ranch or blue cheese dip
- French fries or potato wedges
- Crisp coleslaw or a simple green salad
More Chicken Wings
- Blackstone Wings with Everything Rub
- Blackstone Buffalo Wings
- Korean Grilled Chicken Wings
Pin this recipe for later inspiration.
Breaded Smoked and Fried Buffalo Wings
These wings are smoked, chilled to set the coating, lightly breaded, and then fried until golden. Toss in buffalo sauce and serve immediately for the best combination of texture and flavor.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 1 hour
Total Time: 2 hours 25 minutes
Ingredients
- 3 pounds chicken wings
- 1½ tablespoons everything-style seasoning rub
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 8 cups neutral cooking oil
- 1 cup buffalo sauce
Instructions
- Place wings in a large bowl and add 1 tablespoon of the seasoning rub, reserving the remainder.
- Toss until evenly coated. Place wings directly on a preheated grill or smoker at 225°F and smoke for 40 minutes, turning once halfway through.
- Remove smoked wings and transfer to a bowl. Refrigerate until chilled—this helps the breading adhere.
- Combine flour, cornstarch, and the remaining rub in a large resealable bag.
- Place chilled wings in the bag in batches and shake until completely coated.
- Heat oil in a medium saucepan or fryer to 350°F (175°C). Fry wings in batches for 7–8 minutes until golden and crisp.
- Drain briefly on paper towels, then toss in buffalo sauce to coat. Serve hot with your favorite dipping sauce.
Nutrition Information (per serving)
Calories: 276 • Total Fat: 15g • Saturated Fat: 4g • Cholesterol: 71mg • Sodium: 988mg • Carbohydrates: 16g • Protein: 18g