Our easy recipe for Breaded Smoked & Fried Buffalo Wings puts a smoky twist on classic wings, delivering tender meat and a satisfyingly crispy breading. These wings are smoked first, chilled briefly so the flour and cornstarch coating adheres, then fried to golden perfection and tossed in a zesty buffalo sauce.
Lightly Breaded Smoked and Fried Buffalo Wings
We start by seasoning and smoking the wings, then cool them briefly so the dry coating will stick. After breading with a mix of flour and cornstarch, the wings are deep-fried for a crunchy exterior and tender interior. A final toss in a bright, spicy buffalo sauce brings everything together—perfect for game day, a party, or a hearty snack.
This is the 23rd recipe in the “CHICKEN WINGS ARE LIFE” series and is a favorite for its balance of smoky flavor and crispy texture. The process has several steps, but each one contributes to an exceptional final result.
Scroll down for the full method and the printable recipe card. You’ll also find links to other wing recipes in the collection.
Why You’ll Love This Recipe
- Smoky Flavor: Low-temperature smoking adds depth and savory complexity.
- Crispy Texture: A flour and cornstarch coating yields a satisfying crunch after frying.
- Balanced Heat: Buffalo sauce provides bright, tangy heat without overpowering the smoke.
- Versatile: Serve as an appetizer, snack, or main for gatherings.
- Simple Pantry Ingredients: Uses common staples for breading and frying.
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Recipe Shopping List
Here’s a concise shopping list of what you’ll need. For exact quantities, see the recipe card at the bottom of the post.
- Chicken wings
- Seasoning rub (OWYD Everything Rub or your favorite blend)
- All-purpose flour
- Cornstarch
- Cooking oil for frying
- Buffalo sauce
Old Bay Buffalo Sauce
How To Make This Recipe
Below is a quick overview of the process. Follow the step-by-step recipe card while cooking for best results.
- Season and smoke: Toss wings in seasoning and smoke at 225°F for about 40 minutes.
- Cool: Refrigerate the smoked wings briefly so the dry breading will adhere.
- Bread: Coat the wings in a mixture of flour, cornstarch, and seasoning.
- Fry: Heat oil to 350°F and fry wings in batches for 7–8 minutes until golden and crisp.
- Toss and serve: Toss the fried wings in buffalo sauce and serve hot with your preferred dipping sauces.
Cholula Buffalo Sauce Recipe
Recipe FAQ
Yes. Keep leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to help retain crispness.
Use an oven or air fryer to reheat to preserve the crunchy exterior. Avoid the microwave, which can make them soggy.
Yes. You can smoke the wings a day ahead and refrigerate. Bread and fry them just before serving for the best texture.
If you don’t have the OWYD Everything Rub, use any favorite spice blend or a simple mix of garlic powder, paprika, and onion powder.
Bloody Mary Buffalo Sauce
Serve this with…
- Celery sticks with ranch or blue cheese dip.
- Fries or potato wedges for a heartier plate.
- A crisp coleslaw or a simple green salad to balance the richness.
More Chicken Wings
- Blackstone Wings with Everything Rub
- Blackstone Buffalo Wings
- Korean Grilled Chicken Wings
Pin For Later
Breaded Smoked and Fried Buffalo Wings
These smoked, breaded, and fried wings are smoky, crispy, and perfectly spicy—an ideal recipe to impress fellow wing lovers.
10 minutes
1 hour 15 minutes
1 hour
2 hours 25 minutes
Ingredients
- 3 pounds chicken wings
- 1 ½ tablespoons everything rub
- 1 cup flour
- ¼ cup cornstarch
- 8 cups cooking oil
- 1 cup buffalo sauce
Instructions
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Place all wings into a large mixing bowl.
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Add 1 tablespoon of the everything rub to the wings and reserve the rest.
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Toss wings until evenly coated with the rub.
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Place wings directly on a grill or smoker preheated to 225°F.
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Smoke for 20 minutes, flip, then smoke another 20 minutes.
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Remove wings and place them in a large bowl, then refrigerate to cool. Cooling helps the flour mixture adhere.
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Combine flour, cornstarch, and the remaining everything rub in a large zip-top bag.
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Place chilled wings in the bag and shake until fully coated. Work in batches if needed.
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Heat oil in a medium saucepan to 350°F.
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Fry wings in the hot oil for 7–8 minutes until golden and crisp. Fry in batches as necessary.
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Remove wings and let excess oil drain on paper towels.
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Toss wings in buffalo sauce to coat.
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Serve hot with your favorite dipping sauce.
Nutrition Information:
Yield:
8
Amount Per Serving:
Calories: 276
Total Fat: 15g
Saturated Fat: 4g
Trans Fat: 0.2g
Unsaturated Fat: 9g
Cholesterol: 71mg
Sodium: 988mg
Carbohydrates: 16g
Fiber: 0.5g
Sugar: 0.04g
Protein: 18g
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