Crispy Smoked Buffalo Wings (Print Version)
Smoky, crispy wings with tangy homemade buffalo sauce perfect for game day gatherings.
# What You Need:
→ Chicken Wings
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
→ Serving Suggestions
12 - Celery sticks
13 - Blue cheese or ranch dressing
# How To Make:
01 - Preheat smoker or grill to 250°F with indirect heat. Add hickory or applewood wood chips for smoke flavor.
02 - Pat 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 wings in a single layer on a wire rack set over a baking sheet.
04 - Place wings in the smoker. Smoke for 45 minutes at 250°F.
05 - Increase heat to 425°F and continue cooking for 30 minutes, or until wings are crispy and golden brown, flipping once halfway through.
06 - 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 smoked wings to a large bowl. Pour buffalo sauce over wings and toss to coat evenly. Serve immediately with celery sticks and blue cheese or ranch dressing.
# Expert Tips:
01 -
- The smoky depth from real wood chips creates restaurant quality wings right in your backyard
- Crispy skin without deep frying means less mess and guilt free indulgence
02 -
- Dry those wings thoroughly with paper towels or the skin will not crisp up properly
- The two temperature method is non negotiable for that perfect crunch
03 -
- Soak your wood chips for 30 minutes so they smolder instead of burn
- Line the baking sheet under the wire rack with foil for easy cleanup