Smoke Fried Chicken Wings

Ingredients

• 907 g (2 lb)chicken wings, flats and drumettes separated
• 10 ml (2 tsp)olive oil
• 60 ml (4 tbsp)Traeger Rub
• 113 g (8 tbsp)butter
• 255 g (9 oz)Traeger Original Hot Sauce
• 2.84 litres (3 quarts)rapeseed oil
• to tastecarrots, cut into matchsticks
• to tastecelery stalks, chopped
• to tasteblue cheese
• to tasteranch dressing

Instructions

1. 1

   Season the wings

   Put the chicken wings in a large bowl with the olive oil and Traeger Rub. Toss until the wings are evenly coated.

2. 2

   Preheat the grill

   When you are ready to cook, set the Traeger to 107°C (225°F) and preheat for 15 minutes with the lid closed. Use Super Smoke if available for more smoke flavour.

3. 3

   Smoke the wings

   Arrange the wings directly on the grill grate and smoke for about 2 hours, until an instant-read thermometer inserted into a wing registers 74°C (165°F). Take them off the grill and set aside while you heat the frying oil.

4. 4

   Make the sauce

   While the wings smoke, melt the butter in a small saucepan over medium heat. Whisk in the Traeger Hot Sauce until combined, then set aside. Warm it over low heat when needed.

5. 5

   Heat the oil

   Set an 8-quart pot containing 2.84 litres (3 quarts) of oil on a side burner or the hob, with a confectionery thermometer attached. Heat on high until the oil reaches 191°C (375°F), about 35 minutes.

6. 6

   Fry in batches

   Fry no more than 8 smoked wings at a time, lowering them gently into the hot oil. Cook for 8 minutes, or until golden and the oil is no longer bubbling aggressively, which indicates that moisture has cooked out of the skin. Transfer to a wire rack over a baking tray or a paper-towel-lined tray. Let the oil return to temperature for 5 minutes between batches. Keep the wings warm on a tray in the Traeger at 85°C (185°F), or on its Keep Warm setting.

7. 7

   Toss and serve

   Put the fried wings in a large metal bowl with half the sauce and toss to coat. Move them to a serving platter and serve with the remaining sauce, plus carrots, celery, blue cheese or ranch dressing if you like.

What are smoke fried chicken wings?

Chicken wings are a popular American bar-food classic, often served with hot sauce and a creamy dip. This version combines two cooking methods: smoking the wings first builds flavour, while a short deep-fry makes the skin crisp.

The two-stage method works because the wings cook through in the smoker before they go into the oil. That leaves the frying step to brown and crisp the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 31g protein, 4g carbs, 56g fat.

The wings supply most of the protein, while their skin, the frying oil they absorb and the butter contribute much of the fat. The rub and hot sauce add most of the carbohydrates and sodium, though the exact amounts vary by brand and by how much oil the wings absorb. Balance the plate with the optional carrots and celery, and serve extra sauce on the side.

Seasoning and smoke

The rub: olive oil helps the Traeger Rub cling to the wings, so toss them thoroughly before they go on the grill.

The smoke: keep the grill at 107°C (225°F) and use Super Smoke if your Traeger has it. The method calls for roughly 2 hours, but use the stated internal temperature of 74°C (165°F) as the doneness cue.

A buttery hot sauce

The base: melting butter before whisking in the hot sauce makes a smooth, rich coating. Keep the pan over medium heat while combining them, then set it aside.

The timing: make the sauce while the wings smoke. If it cools before serving, warm it gently over low heat rather than letting it boil.

Frying safely and evenly

The oil: heat it to 191°C (375°F) in a sturdy 8-quart pot and monitor the temperature with a thermometer. Leave room in the pot for the oil to rise when the wings go in.

The batches: fry no more than 8 wings at once, and allow 5 minutes for the oil to recover between batches. Crowding can lower the temperature and make the wings less crisp.

How to judge the finish

The colour: the wings should be golden after about 8 minutes in the oil. The method also uses less aggressive bubbling as a sign that moisture has cooked out of the skin.

The texture: drain the wings on a wire rack or a paper-towel-lined tray. Toss them in sauce just before serving to keep their crisp coating from sitting in liquid.

Serving the wings

The sides: serve the wings with matchstick carrots and chopped celery for a fresh, crunchy contrast. Blue cheese or ranch dressing provides a cool accompaniment.

The sauce: toss the wings with half of the butter-hot-sauce mixture and put the rest on the table. That lets everyone add more to taste.

Recipe notes & tips

• Use an instant-read thermometer to check the wings after smoking.
• Let the oil reach 191°C (375°F) before each batch goes in.
• Lower the wings gently into the oil to limit splashing.
• Leave space between batches so the oil temperature can recover.
• Keep the sauce warm over low heat if it needs reheating.
• Toss the wings with sauce immediately before serving for the best crispness.

Variations

• Milder sauce: use less hot sauce in the butter mixture and serve the rest alongside.
• Extra heat: add a little more hot sauce to the butter mixture.
• Different dip: serve with another creamy dip in place of blue cheese or ranch.
• More crunch: offer extra carrot matchsticks and celery alongside the wings.

Common mistakes to avoid

• Skipping the temperature check: use a thermometer to confirm the wings reach 74°C (165°F) in the smoker.
• Oil that is not hot enough: wait for 191°C (375°F) before frying the first batch.
• Overfilling the pot: fry no more than 8 wings at a time to avoid crowding.
• Rushing between batches: give the oil 5 minutes to return to temperature.
• Saucing too early: toss the wings just before serving so the coating stays crisp.

How to store

Refrigerate leftover wings in a covered container within 2 hours and eat within 3 days. Reheat in an oven or air fryer until hot throughout; the skin may be less crisp after storage.

Frequently asked questions