Smoke Fried Buffalo Wings

Why choose between smoked wings and fried wings when you can have both! These smoke fried chicken wings begin their journey on the smoker, and finish with a dip in the fryer. And once you try this scratch made buffalo sauce, you’ll be whipping up your own sauce every time you make wings!

Smoke Fried Buffalo Wings Recipe


For the buffalo sauce:

  • 2/3 cup Killer Hogs Hot Sauce
  • 1/2 cup unsalted butter
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1/4 tsp celery seed

For the buttermilk ranch dressing:

  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup parsley, minced
  • 1 tbsp fresh chives, minced
  • 1 tbsp fresh dill, minced
  • 1 tsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • salt & pepper, to taste

For the blue cheese dressing:


To make the buttermilk ranch dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.

For the blue cheese dressing, combine all ingredients in a blender or food processor. Blend until smooth. Adjust seasoning, as necessary. For a chunkier dressing, reserve half of the blue cheese before processing and stir it in by hand at the end.

To build your buffalo sauce, combine all ingredients in a small saucepan. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.

You may also like: Bourbon Bacon Chicken Wings

Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF, set up for smoking.

Season the wings with the Noble Saltworks Cherry Smoked Finishing Salt and fresh ground black pepper. Place on the second shelf of the grill and smoke until the internal temperature reaches 100ºF. Remove from the grill.

Preheat 3-4 quarts vegetable oil to 400ºF in a Lodge 7 Quart Dutch Oven, on the side burner of your grill or stove.

Fry the wings in batches, being careful not to overcrowd the dutch oven. Fry until the internal temperature surpasses 170ºF, and the outside is lightly browned. Remove from heat. Shake off excess oil. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.

Repeat the process with the remaining wings. Serve with the buttermilk ranch dressing and blue cheese dressing.

Yoder Smokers YS640 Pellet Grill


  1. Sean Keever
    January 10, 2018

    Awesome looking wings Tom! I’m ordering some Killer Hogs right now. But dude……..spray on duck fat? Oh yeah! #teamflatsandblue

    1. Josh Cary
      January 26, 2018

      The spray duck fat is ridiculous. Spray oil has no place in my house any longer. 🙂

  2. Sean
    August 21, 2018

    Would this work well with chicken strips instead of wings?

    1. Admin
      August 30, 2018

      Yes but I wouldn’t use breaded strips. The breading will just get mushy and fall off.

  3. sunil
    April 3, 2019

    Can i smoke the wings in advance like the day before. and then fry them when I’m ready to serve? (Editor: Yes you can. You can also freeze them for up to 6 months. Just thaw and pat dry before frying.)


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