Crispy Smoked Buffalo Wings (Print Version)

Smoky, crispy wings coated in tangy buffalo sauce—ideal for gatherings.

# What You 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 Frank's 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

# Directions:

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 completely dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated on all sides.
03 - Arrange the seasoned wings in a single layer on a wire rack set over a baking sheet, ensuring pieces do not overlap for proper air circulation.
04 - Place the wings in the smoker and cook at 250°F for 45 minutes to infuse smoky flavor and begin rendering the fat.
05 - Increase the temperature to 425°F and continue cooking for 30 minutes, or until wings are crispy and golden brown, flipping once halfway through for even browning.
06 - While wings finish cooking, combine hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder in a small saucepan over low heat. Whisk until smooth and warmed through, then remove from heat.
07 - Transfer the cooked wings to a large bowl. Pour the warm buffalo sauce over the wings and toss thoroughly to coat evenly. Serve immediately with celery sticks and your choice of blue cheese or ranch dressing.

# Expert Tips:

01 -
  • The smoking process creates layers of flavor that frying simply cannot achieve
  • That final high heat blast gives you impossibly crispy skin without the mess of deep frying
02 -
  • Dry the wings thoroughly with paper towels before seasoning or the skin will steam instead of crisp
  • Let the smoked wings rest for 5 minutes before saucing so the coating actually sticks
03 -
  • Let your wings sit uncovered in the fridge for a few hours before smoking for even better skin texture
  • The wire rack is non negotiable unless you want wings stuck to your baking sheet forever

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