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Smoked Buffalo Wings

Let’s dive into a smokin’ hot topic today – Smoked Buffalo Wings! It’s the ultimate game-day grub, and I’m here to spill the beans on how to make these bad boys. So grab your apron, fire up the grill, and let’s get smokin’!

smoked buffalo wings

How to Make Smoked Buffalo Wings

I remember the first time I sank my teeth into a plate of smoked buffalo wings – it was a flavor explosion. So, to recreate that magic, I embarked on a journey to master the art of making these finger-lickin’ goodies. Here’s the lowdown:

Step 1: Prep Those Wings Gather your chicken wings and pat them dry. It’s crucial for the crispy skin we’re aiming for. Season ’em up with your choice of dry rub. I like to use a simple mix of salt, pepper, paprika, and garlic powder. Don’t hold back on the seasoning; these wings can handle it!

Step 2: Fire Up the Smoker Now, let’s get the smoker going. I prefer using hickory wood chips for that classic smoky flavor. Get the smoker to a steady 225°F (that’s about 107°C for my friends across the pond), and toss in those wings.

Step 3: Time to Smoke It’s the waiting game now. Smoke those wings for about 2-2.5 hours, or until they reach an internal temperature of 165°F (about 74°C). Feelin’ hungry yet? I know I am!

Step 4: Crank Up the Heat Once the wings hit that magical temp, it’s time to crank up the heat. Fire up the grill and get it screaming hot. We’re talkin’ searing heat, my friends!

Step 5: Crisp It Up! Give your wings a quick sear on the grill for about 2-3 minutes per side. This is where the magic happens, that crispy skin we’re all chasing! You’ll thank me later for this step.

best smoked buffalo wings recipe

The Secret Sauce

No buffalo wing is complete without the sauce. So, here’s my go-to Buffalo-style sauce recipe:


  • 1/2 cup of hot sauce (Frank’s RedHot, anyone?)
  • 1/3 cup of melted butter
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • A pinch of salt

Instructions: Melt that butter, mix it with the hot sauce, and add garlic and onion powder. Season with a pinch of salt if needed. Now, get ready to toss your crispy wings in this saucy goodness.

Extra Tips

I’ve learned a few tricks along the way that I’d like to share with you:

  • Patience is Key: Good things come to those who wait. Let your wings soak in the smoky love, and you won’t be disappointed.
  • Flavor Variations: Don’t be afraid to experiment with different rubs and sauces. You can go wild with your flavor combos!
  • Stay Committed: Maintain that smoker temperature religiously. Fluctuations can lead to uneven cooking.

How to Serve

You’ve nailed the recipe, and the aroma drives everyone wild. Now, it’s time to serve those wings. I like throwing in celery sticks, carrot slices, and a side of creamy ranch or blue cheese dressing. It’s the perfect balance for the fiery wings. And don’t forget the ice-cold beverages to wash it all down!

smoked buffalo wings recipe

Well, my friends, that’s a wrap on our journey to smokin’ hot buffalo wings. The smoky, crispy, saucy goodness is something that keeps friends and family coming back for more. Remember, it’s not just about the recipe; it’s about the experience of sharing these delicious morsels with loved ones. So, fire up the smoker, give it a try, and thank me later for the wing wizardry you’ve just unleashed. As always, stay sassy, and keep smokin’!

Thanks for joining me on this flavor-packed journey, and until next time, “Keep the grill smokin’ and the wings crispin’!”

Smoked Buffalo Wings

Elevate your wing game with our easy-to-follow smoked buffalo wings recipe. Smoky, spicy, and finger-licking good. Get ready for a taste sensation!

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings 4


  • 3 pounds about 1.4 kg of chicken wings

For the Wings:

  • 2 tablespoons of olive oil
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder

For the Buffalo Sauce:

  • 1/2 cup 120 ml of hot sauce (Frank's RedHot or your favorite)
  • 1/3 cup 80 g of unsalted butter
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • A pinch of salt


Prepping the Wings

  1. Start by patting your chicken wings dry with paper towels. This will help the skin get crispy during smoking.
  2. Mix the salt, black pepper, paprika, and garlic powder in a small bowl.
  3. Drizzle the olive oil over the wings and toss them to coat evenly. Then, sprinkle the seasoning mix over the wings and rub it in, making sure each wing is nicely coated. Let them sit for about 10-15 minutes while you fire up the smoker.

Smoking the Wings

  1. Fire up your smoker, and set it to a steady temperature of 225°F (about 107°C). Add your preferred wood chips (hickory, apple, or mesquite) for that smoky flavor.
  2. Place the seasoned wings on the smoker grates. Close the lid and let them smoke for about 2-2.5 hours or until they reach an internal temperature of 165°F (about 74°C). Don't rush this step; the slow smoking is where the flavor magic happens!

Getting That Crispy Skin

  1. Once the wings hit the magic temperature, it's time to crank up the heat. Preheat your grill to high heat.
  2. Sear the smoked wings on the grill for about 2-3 minutes per side. This quick sear is what will give you that irresistible crispy skin. Keep a close eye on them to prevent any burning.

Preparing the Buffalo Sauce

  1. While your wings are grilling, it's time to whip up that classic Buffalo-style sauce. In a saucepan, melt the unsalted butter over low heat.
  2. Add in the hot sauce, garlic powder, onion powder, and a pinch of salt. Stir it all together until it's nicely combined. Taste it and adjust the seasoning to your liking.

Tossing in the Sauce and Serving

  1. As soon as your wings are beautifully crispy, remove them from the grill and toss them in the Buffalo sauce you just prepared. Coat them generously.
  2. Serve the wings hot with a side of celery sticks and carrot slices. You can't forget a creamy ranch or blue cheese dressing for dipping – it's a match made in wing heaven!
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