Smoked-Fried Chicken Wings on the Traeger
Chicken wings are first smoked on the Traeger for a hit of wood-fired flavor, then fried for maximum crispiness. These smoked-fried chicken wings will become your new favorite for any occasion-- not just gameday.
Equipment
- Traeger Timberline XL
- Lodge cast iron dutch oven
Ingredients
- 3 pounds chicken wings– drums and flats
- 1.5 cups Smoke Junkie seasoning from Spiceology
- 3/4 cup baking powder
- 1/3 cup corn starch
- Oil for frying
- Wing sauces– we used Spicy Garlic Parmesan Sweet and Spicy Sticky Asian and buffalo wing sauces
Instructions
- Unpackage and defrost your chicken wings.
- Spread the chicken wings on a tray or cookie sheet, and use a wire rack if you have one.
- Pat the chicken dry with paper towels.
- In a shaker jar, combine 2 parts seasoning, 1 part baking powder and ½ part corn starch and mix until evenly distributed.
- Season the chicken wings liberally with the seasoning blend on all sides.
- Allow the wings to sit for at least 30 minutes and ideally between 2 and 12 hours uncovered in the refrigerator.
- Preheat your Traeger grill to 225* with the Super Smoke feature enabled.
- When the grill is hot, arrange the wings on the grill grates and close the lid.
- Allow the wings to cook for 60-90 minutes, until the internal temperature of the chicken reads about 145*.
- As the chicken approaches the 145* mark, preheat a deep cast iron dutch oven with 2-3 inches of vegetable oil.
- Heat the oil until it reaches 375*.
- When the wings have reached 145*, remove them from the grill to a clean tray.
- Using a spider or slotted spoon, carefully lower 3-5 smoked wings into the hot oil.
- Fry for 2-4 minutes, turning once, until browned all over and internally the temperature reaches 180*.
- Remove the wings from the oil and drain on a paper towel.
- Sauce batches of the smoked-fried wings with sauce of your choice and serve immediately.