Irresistibly Crispy Breaded Smoked & Fried Chicken Wings Recipe

Crispy chicken wings that blend smoky techniques with breaded crunch have become my weekend obsession.

My kitchen experiments started when I discovered this incredible flavor combination.

Southern cooking traditions inspired these delectable morsels that promise maximum satisfaction.

Skilled home cooks understand the magic of layering textures and taste profiles perfectly.

Each wing carries a distinctive crispness from careful preparation techniques.

Marinades and seasoning create depth beyond typical wing recipes.

The remarkable blend of smoking and breading guarantees a memorable meal you cannot resist trying.

Why Breaded Smoked And Fried Chicken Wings Recipe Is So Satisfying

• Elevate Flavor Complexity: The recipe combines smoking and frying techniques, creating multi-layered taste profiles that transform ordinary chicken wings into a gourmet experience with rich hickory or apple wood undertones.
• Master Culinary Techniques: Perfect for home cooks wanting to level up their skills by learning professional-grade smoking and breading methods that produce restaurant-quality crispy wings with professional-level texture and depth.
• Quick Weekend Party Pleaser: Ideal for game day gatherings, backyard barbecues, or casual weekend hangouts where guests crave something more exciting than traditional fried chicken wings with complex seasoning and crunchy exterior.
• Simple Customizable Preparation: Adaptable recipe allows personal flavor tweaks through different wood chips, spice combinations, and sauce selections, making it appealing for adventurous home chefs who enjoy experimenting with cooking styles.

What’s Needed For Breaded Smoked And Fried Chicken Wings Recipe

• Chicken Wings: Tender meat that forms the base of the dish, perfect for smoking and frying.

• Salt, Black Pepper: Classic seasonings that enhance the overall flavor profile.
• Garlic Powder, Onion Powder: Adds depth and aromatic complexity to the chicken.
• Smoked Paprika, Cayenne: Provides a smoky and spicy kick to the wings.

• Flour, Cornstarch: Creates a crispy, light coating for the chicken wings.
• Baking Powder: Helps achieve extra crispiness in the breading.
• Egg, Buttermilk: Binding agents that help the breading stick to the wings.

• Olive Oil: Helps seasonings adhere to the wings and promotes even coating.
• Peanut Oil: Ideal for deep frying with a high smoke point and neutral flavor.
• Hickory, Apple, Cherry Wood: Smoking woods that impart rich, distinct flavors to the chicken.

Steps For Breaded Smoked And Fried Chicken Wings Recipe

Step 1: Fire Up the Flavor Maker

Bring your smoker to life at a cozy 225°F. Select wood chips that’ll make your taste buds dance – hickory for boldness, apple for sweetness, or cherry for a mellow touch.

Step 2: Massage and Prepare Chicken Wings

Gently pat wings until completely dry.

• Olive oil
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Smoked paprika
• Cayenne pepper

Lay wings directly on smoker grates and let them soak up smoky goodness for 1.5 to 2 hours. Watch for internal temperature hitting 155°F.

Pull wings out and let them chill while prepping breading.

Step 3: Create Crispy Coating Magic

• All-purpose flour
• Cornstarch
• Salt
• Black pepper
• Smoked paprika
• Garlic powder
• Baking powder

• Egg
• Buttermilk

Step 4: Transform Wings into Crispy Delights

Heat peanut oil in deep fryer or heavy pot until it reaches 350°F.

Dunk each smoked wing first into buttermilk-egg bath, then coat thoroughly in flour mixture.

Carefully lower wings into hot oil, frying in batches for 2-3 minutes until they turn golden and irresistibly crispy.

Ensure internal temperature reaches 175°F.

Rest wings on wire rack to drain excess oil.

Step 5: Serve and Celebrate

Toss wings in your favorite sauce or present them in all their crispy glory with dipping sauces that’ll make everyone’s mouth water!

Best Tips For Breaded Smoked And Fried Chicken Wings Recipe

• Smoke Wood Selection: Choose hickory, apple, or cherry wood for a delightful, complex flavor that complements the chicken wings perfectly.
• Temperature Precision: Use a meat thermometer to ensure wings reach the correct internal temperature during smoking and frying for food safety and optimal taste.
• Crispy Coating Trick: Add baking powder to the flour mixture to create an extra-crispy, golden-brown exterior that stays crunchy even after saucing.
• Oil Temperature Control: Maintain a consistent 350F oil temperature while frying to prevent soggy wings and achieve a perfectly crisp breading.
• Resting Period Magic: Allow smoked wings to rest before breading to help the seasoning penetrate and ensure maximum flavor absorption.

How To Store Breaded Smoked And Fried Chicken Wings Recipe

• Refrigerate leftover wings in an airtight container within two hours of cooking.
• Store them flat to maintain crispiness and prevent soggy bottoms.
• Consume refrigerated wings within 3-4 days for optimal taste and texture.
• Reheat wings in a preheated oven at 375F for 10-12 minutes to restore their crispy exterior and keep the meat juicy.
• Avoid microwaving, which can make the breading soggy and tough.
• Freeze cooled wings in a freezer-safe container for up to 3 months, separating layers with parchment paper to prevent sticking.
• When ready to enjoy, thaw overnight in the refrigerator and reheat thoroughly before serving.

What Goes With Breaded Smoked And Fried Chicken Wings Recipe

• Craft Complementary Beer Pairings: Reach for a hoppy IPA or crisp wheat beer to cut through the rich, smoky flavors of these chicken wings. The beer's carbonation will refresh your palate between bites, creating a delightful contrast with the crispy, spicy breading.
• Select Perfect Dipping Companions: Whip up a zesty ranch dressing with fresh herbs, or create a tangy blue cheese sauce to complement the smoky, spicy wing profile. These cool, creamy dips will balance the heat and provide a luxurious counterpoint to the crunchy exterior.
• Match with Bright Side Dishes: Prepare a crisp coleslaw with apple cider vinegar dressing or a light cucumber salad to add freshness and acidity. These side dishes will cut through the wings' richness and provide a refreshing contrast to the deep-fried, smoky protein.
• Elevate with Wine Choice: Opt for a light-bodied Pinot Noir or a chilled Rosé to stand up to the bold wing flavors. These wines offer enough complexity to match the smoky, spicy notes while providing a smooth, elegant drinking experience.

Different Styles For Breaded Smoked And Fried Chicken Wings Recipe

• Spicy Sriracha Crunch: Kick up the heat by adding sriracha to the buttermilk mixture and mix crushed red pepper flakes into the breading for an extra fiery experience.
• Herb Garden Wings: Incorporate dried herbs like thyme, rosemary, and oregano into the flour mixture for a fresh, aromatic flavor profile that elevates the classic chicken wing.
• Asian-Inspired Glaze: After frying, toss wings in a sticky blend of soy sauce, honey, ginger, and sesame oil for an umami-packed coating that brings international flair to the dish.
• Parmesan Herb Coating: Mix grated parmesan cheese and chopped fresh parsley into the breading for a rich, cheesy crust that adds depth and crunch to the smoked wings.

Breaded Smoked And Fried Chicken Wings Recipe FAQ

• Why smoke the chicken wings before frying?

Smoking adds incredible depth of flavor and helps create a more tender, juicy wing. The low and slow cooking process breaks down connective tissues, making the meat incredibly soft while infusing rich smoky notes before the crispy fry.

• Can I use a different type of oil for frying?

While peanut oil is recommended for its high smoke point and neutral flavor, you can substitute with vegetable or canola oil. Just ensure the oil can handle high temperatures without burning.

• How do I know the wings are cooked properly?

Always use a meat thermometer. The wings should reach an internal temperature of 175F during frying to ensure they’re fully cooked and safe to eat. The initial smoking brings them to 155F, and frying completes the cooking process.

• What wood chips work best for smoking chicken wings?

Hickory, apple, and cherry woods are excellent choices. Hickory provides a strong smoky flavor, while apple and cherry offer a milder, slightly sweet undertone that complements chicken perfectly.

Breaded Smoked And Fried Chicken Wings Recipe

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4.6 from 20 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy smoked chicken wings bring Southern comfort straight to your plate with golden-brown perfection. Seasoned breading and smoky flavor create an irresistible combination you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein Ingredients:

• 2 lbs (907 grams) chicken wings (drums and flats)
• 1 egg

Breading Ingredients:

• 1 cup all-purpose flour
• ½ cup (120 milliliters) cornstarch
• ½ teaspoon baking powder

Seasoning and Spice Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)

Liquid Ingredients:

• ½ cup (120 milliliters) buttermilk

Cooking Ingredients:

• 4 cups (946 milliliters) peanut oil (or vegetable oil)

Serving Ingredients:

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

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Instructions

1. Prepare the smoker by setting the temperature to 225F, selecting aromatic wood chips like hickory, apple, or cherry for enhanced flavor profile.
2. Thoroughly pat the chicken wings dry, then massage with olive oil and a robust spice blend combining salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne for deep, complex seasoning.
3. Position the seasoned wings directly onto smoker grates, allowing them to slowly infuse with wood-fired essence for approximately 1.5 hours until the internal temperature reaches 155F.
4. Remove wings from smoker and let them rest momentarily while assembling the breading station.
5. Create a dynamic dry coating by whisking flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, and baking powder into a uniform mixture.
6. In a separate vessel, blend egg and buttermilk until thoroughly incorporated, creating a smooth, creamy binding agent.
7. Heat peanut oil in a deep fryer or heavy-bottomed Dutch oven to precisely 350F, ensuring optimal frying conditions.
8. Dredge each smoked wing first through the buttermilk-egg mixture, then completely enrobe in the seasoned flour mixture, guaranteeing full coverage.
9. Carefully lower breaded wings into hot oil, frying in small batches for 2-3 minutes until achieving a golden, crispy exterior and internal temperature of 175F.
10. Transfer fried wings to a wire rack, allowing excess oil to drain and maintaining maximum crispiness.
11. Optionally toss in preferred sauce or serve alongside complementary dipping sauces for a delectable finish.

Notes

• Smoke Your Wings Perfectly: Choose wood chips like hickory or apple for a subtle, sweet smoky flavor that enhances the chicken’s natural taste.
• Achieve Crispy Coating Magic: Add baking powder to the flour mixture to help break down proteins, creating an extra-crispy and lighter breading that stays crunchy longer.
• Temperature Control is Key: Use a meat thermometer to ensure wings reach safe internal temperatures without overcooking, keeping the meat juicy and tender.
• Customize for Dietary Needs: Swap wheat flour with gluten-free alternatives like rice flour or almond flour for a celiac-friendly version that maintains the same delicious crunch.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 0 g
• Sodium: 850 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 75 mg