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Traeger Smoked and Fried Chicken Wings

If there is one wing recipe you want to make, these Smoked and Fried Chicken Wings are your golden ticket! You have a super crispy skinned wing that offers a rich smoke flavor, with tender and juicy chicken, that will leave you licking your fingers clean!

Traeger Smoked and Fried Chicken Wings

I know. This recipe has two pretty specialized pieces of equipment being used in it. My wood-pellet grill + my deep fryer made these wings super easy, but if you don’t have those you can still make some killer grilled/smoked and fried wings that’ll top anything you could do alone on one of those tools.

These are the best wings EVER

I wish I could take credit for this fantastic invention, but many have done this before, and I got the idea to try this method after we had amazing wings at Smoke, in Charleston, SC!

They fry their wings in the chicken fat. Or maybe bacon fat. Some kind of amazing confit that I can’t quite replicate here at home, but we did a really good job of trying with the fryer.

I opted for canola oil, and it worked really well. If you have the option for a chicken fat confit, go that route, by all means.

Need more Traeger Chicken Recipes? I’ve got them here!

Smoked and Fried Chicken Wings

Check out my other chicken wing recipes!

Why smoke AND fry wings?

I get it. If you are thinking that smoking wings and then frying is a little overkill, you might be right. But also? We officially can’t be friends. If smoked + fried wings are wrong, I will never be right again.

I can’t even explain how much it changes the flavor when you compare it to a classic chicken wing. The smoke soaks into the chicken wings, but you don’t have to fight with the skin so much to get a crispy skin.

Traeger Smoked and Fried Chicken Wings

Alternatives to the smoke & fry method

Use a different grill or smoker

If you don’t have a Traeger you can use any smoker. You can also use a gas or charcoal grill if you want to with a smoke tube inside.

No Fryer? There is an alternative

If you don’t have a fryer, grab a skillet, pour some oil in, and fry these chicken wings up on your stove top! Yep, it is that easy, and you still get that crunchy skin with moist and juicy chicken on the inside.

When we have made these I have to make quite a few because my entire family goes nuts over these smoked and fried chicken wings. We grab our napkins, drinks, and wings and enjoy a really satisfying meal.

If you are planning to host any game day parties, or even make these for a New Year’s Eve party, and give your guest one tasty treat.

Try our Smoked Chicken Thighs too!

Traeger Smoked and Fried Chicken Wings

What kind of sauce goes with smoked & fried wings?

The beauty of this recipe is the versatility that comes with it. Eat them plain, or as naked wings, as we like to call them.

Toss them in my homemade Buffalo Sauce. You can also toss them in our “famous” spicy wing sauce too!

Every option you choose will work with these versatile wings.

  • Buffalo with Blue Cheese or Ranch To Dip
  • Honey BBQ Wings (I love dipping in ranch)
  • Naked (skip the sauces)
  • Teriyaki
  • Togarashi
Togarashi Grilled Asparagus

Sides for wings

Give this delicious chicken wing recipe a try, I truly think you will be so happy you did! These truly are the BEST smoke-fried chicken wings I have ever had in my entire life!

Yield: 4 servings

Traeger Smoked and Fried Chicken Wings

Traeger Smoked and Fried Chicken Wings

These are the ultimate wing. The best of the best, and will go down in history as my all-time favorite appetizer. Quote me on it. They are SO GOOD. Smoked and Fried wings are my perfect match, and you have to try these at least once in your life, I feel that strongly about them.

Prep Time 10 minutes
Cook Time 2 hours
Additional Time 4 minutes
Total Time 2 hours 14 minutes

Ingredients

  • 3 pounds chicken wings
  • 1 tablespoon goya adobo all-purpose seasoning
  • sauce of your choosing

Instructions

  1. Fire up your Traeger and set it to smoke.
  2. Liberally coat the wings in the adobo seasoning. Place on the grill and smoke for 2 hours, turning once halfway through the smoke.
  3. Remove the wings from the smoker, and preheat your oil to 375 if you haven't already.
  4. Drop the wings in small batches and fry for 4-6 minutes, or until the skin is crispy. The chicken should be cooked to about 160 - 180 degrees from the long, slow smoke, but this final fry will also ensure they are cooked through as well.
  5. Remove from the grease, let drain, and then toss in your favorite wing sauce. I recommend my Cholula Buffalo Sauce!

Notes

You will also need oil for your fryer and pellets for your wood-pellet grill, but I figured you'd assume that. 😀

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 755Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 186mgSodium: 1747mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 39g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Cgierke

Saturday 1st of February 2020

Unless I missed it, I don't see a temperature listed to smoke the wings at. My husband and I are new to using a smoker, what temp do you reccomend for the smoked/fried wings?

Nicole Johnson

Tuesday 4th of February 2020

I typically smoke at 180-200. That's a good bet for getting a good smoke flavor!

J

Tuesday 24th of December 2019

Is it even possible to put more ads on one page. I couldn't even make it to the recipe.

Jim

Wednesday 13th of January 2021

@Nicole Johnson, J you need to calm down

Nicole Johnson

Wednesday 25th of December 2019

It is totally possible, promise. You can definitely make it to the recipe. The ads I have are unobtrusive, don't interfere with the actual content at all, and are at a level that I'm comfortable with. They also make all the (free) content here, still. . . . . . . . . . .free. Without the ads, it wouldn't be. Hope that helps explain a bit, and I hope you have a better day and some fabulous wings.

Ginger Paris

Friday 3rd of May 2019

When I'm smoking a bunch of wings, I place them on a cookie cooling rack. When I need to turn them, I place an identicalrack on top and flip them over. Saves turning them individually and I only use the racks for the grill.

Nicole Johnson

Saturday 4th of May 2019

That's a great idea! Thanks for sharing!

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