A simple way to make crispy buffalo chicken wings on a smoker. Simply dry out wings, smoke on low, finish on high heat, and add sauce. No frying required and tastes AMAZING!
Remove wings from fridge, toss wings in olive oil, salt & pepper.
Put wings directly on smoker racks, smoke for 1hr at 225°. Note: Pictured wings are half naked, half dry rub.
Increase temperature to 350° & smoke for 30 minutes. In the WSM I use lump charcoal and stoke coals often to reach needed temperature. Or you can finish in the oven.
Prep Sauce - Simmer butter and hot sauce until butter is melted, keep warm until read to toss on wings.
Remove wings from smoker and toss in hot sauce.
Serve with blue cheese or ranch. Note: Pictured wings are half buffalo, half dry rub.