Crispy Smoked Buffalo Chicken Wings
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!
Equipment
- Smoker
- Grill Tongs
- Charcoal & Wood Chunks or Pellets
Ingredients
Ingredients
- 2 LB Chicken Wings about 20 wings
- 1 tbsp olive oil
- 1/2 tsp ground pepper
- 1/2 tsp salt
Sauce
- 1 cup Frank's Red Hot Sauce
- 2 tbsp butter
- 1/2 tsp cayenne pepper optional, adds heat
Instructions
Prep Wings
- Wash wings
- Pat dry with paper towels
- Place on rack over baking sheet
- Refrigerate uncovered for up to 3 hours
Smoke Wings
- Set smoker to 225°
- 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.
