Crispy Smoked Buffalo Wings (Printable)

Smoky crispy wings coated in tangy buffalo sauce

# What You'll Need:

→ Chicken

01 - 2 lbs chicken wings, separated into drums and flats
02 - 1 tbsp baking powder (aluminum-free)
03 - 1 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika

→ Buffalo Sauce

07 - 1/2 cup hot sauce (such as Franks RedHot)
08 - 1/4 cup unsalted butter, melted
09 - 1 tbsp honey
10 - 1 tsp Worcestershire sauce
11 - 1/2 tsp garlic powder

→ To Serve

12 - Celery sticks
13 - Blue cheese or ranch dressing

# Step-by-step:

01 - Preheat your smoker or grill to 250°F with indirect heat. Add wood chips or chunks (preferably hickory or applewood) for smoke flavor.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange the wings in a single layer on a wire rack set over a baking sheet.
04 - Place the wings in the smoker. Smoke for 45 minutes at 250°F.
05 - Increase the heat to 425°F and continue to cook for another 30 minutes, or until the wings are crispy and golden brown, flipping once halfway through.
06 - Meanwhile, prepare the buffalo sauce: In a small saucepan over low heat, combine hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder. Whisk until smooth and warmed through.
07 - Transfer the smoked wings to a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly.
08 - Serve immediately with celery sticks and blue cheese or ranch dressing.

# Expert Advice:

01 -
  • The smoking process creates layers of flavor you literally cannot achieve any other way
  • That low-and-slow finish means the skin renders down while the meat stays impossibly juicy
02 -
  • Drying the wings thoroughly before seasoning is the difference between crispy skin and rubbery disappointment
  • The two-temperature method is not optional. The low smoke renders fat, the high heat creates crunch
03 -
  • Use a wire rack over your baking sheet to let fat drip away during cooking
  • Let the smoked wings rest for 5 minutes before saucing so the skin sets up properly

Go back