Smoked Carmelized Honey Buffalo Chicken

Ah, gather ’round, folks, it’s time to talk about one of my all-time favorite culinary concoctions: Smoked Carmelized Honey Buffalo Chicken! Now, let me tell ya, this dish ain’t just your run-of-the-mill chicken recipe; it’s a flavor explosion that’ll have your taste buds doin’ a happy dance! So, strap in and get ready for a finger-lickin’ good time as I walk you through how to whip up this mouthwatering masterpiece.

How to Make Smoked Carmelized Honey Buffalo Chicken

Alright, buckle up, because we’re diving straight into flavor town with this recipe! First things first, you’re gonna need some chicken – thighs, breasts, wings, whatever floats your boat. Now, give those beauties a good ol’ rubdown with your favorite seasoning blend. I’m talkin’ garlic powder, onion powder, paprika – the whole shebang! Don’t be shy with the seasonin’ now, we want these babies packin’ some serious flavor punch.

Once your chicken is all seasoned up, it’s time to fire up the smoker. Now, listen up, folks, the type of wood or pellets you use can make or break this dish. Personally, I’m a fan of hickory for that classic smoky flavor, but feel free to experiment with mesquite or applewood for a twist!

Pop those seasoned chicken pieces onto the smoker and let ’em do their thang for a couple of hours, soaking in all that smoky goodness. While you’re waitin’, it’s time to whip up the star of the show – the caramelized honey buffalo sauce!

In a saucepan, melt down some butter until it’s all nice and bubbly. Then, add in a generous drizzle of honey and a splash of your favorite buffalo sauce. Let that simmer away until it’s nice and thick, then brush it all over your smoked chicken pieces. Oh baby, can you smell that? It’s the sweet aroma of caramelized honey buffalo magic!

Pop those saucy chickens back onto the smoker for a final blast of flavor, letting the sauce get all sticky and caramelized. And there you have it, folks – Smoked Caramelized Honey Buffalo Chicken fit for a king (or queen)!

What type of wood/pellets to use for this recipe?

Choosing the right wood or pellets for your smoker is key to achieving that perfect flavor profile. As I mentioned earlier, hickory is my go-to for that classic smoky taste, but don’t be afraid to get creative! Mesquite adds a bold, earthy flavor, while applewood brings a touch of sweetness to the party. Experiment with different combinations until you find the perfect match for your taste buds!

Additional Tips

Now, I ain’t just gonna leave you hangin’ with the basics – I’ve got a few extra tips up my sleeve to take your Smoked Caramelized Honey Buffalo Chicken to the next level.

First off, don’t be afraid to play around with the seasoning blend! Add some cayenne pepper for an extra kick of heat, or throw in a pinch of smoked paprika for that extra smoky flavor.

Secondly, patience is key when it comes to smokin’ chicken. Low and slow is the name of the game here, folks. Trust me, it’ll be worth the wait when you sink your teeth into that tender, juicy goodness!

And last but not least, don’t forget to let your chicken rest for a few minutes before diggin’ in. This allows those juices to redistribute, ensuring every bite is packed with flavor. Trust me, patience pays off, my friends!

What to Serve

Now, when it comes to servin’ up this flavor-packed dish, the possibilities are endless! Personally, I like to keep it simple with some crispy celery sticks and tangy blue cheese dip on the side. But hey, feel free to get creative! Throw together a batch of homemade coleslaw or whip up some cheesy garlic bread for the ultimate feast.

What to Do with Leftovers

Now, I don’t know about you, but I’m a firm believer in leftovers bein’ just as tasty as the original dish – if not tastier! So, what to do with all that leftover Smoked Caramelized Honey Buffalo Chicken? Well, you could slice it up and throw it on top of a fresh green salad for a quick and easy lunch. Or, shred it up and toss it into a batch of creamy buffalo chicken dip for your next game day gathering. The possibilities are endless, my friends!

Overall, makin’ Smoked Caramelized Honey Buffalo Chicken ain’t just about cookin’ up a meal – it’s about creatin’ an experience. So, grab your smoker, fire up the grill, and get ready to embark on a flavor-filled adventure! And remember, life’s too short for bland chicken – so spice things up and let your taste buds soar!

Print

Smoked Carmelized Honey Buffalo Chicken

Elevate your cooking with our smoked caramelized honey buffalo chicken recipe - sweet, spicy, and utterly delicious. Try it today!

Course Main Course

Prep Time 15 minutes

Cook Time 2 hours

Servings 4

Ingredients

• 4 bone-in skin-on chicken thighs
• 4 bone-in skin-on chicken drumsticks
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• Salt and pepper to taste
• 1 cup unsalted butter
• 1/2 cup honey
• 1/4 cup buffalo sauce
• Hickory wood chips for smoking

Instructions

Seasoning and Preparing the Chicken

1. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Pat the chicken thighs and drumsticks dry with paper towels.
3. Season the chicken pieces generously with the spice mixture, making sure to coat all sides evenly.
4. Cover the seasoned chicken and refrigerate for at least 1 hour, or overnight for maximum flavor infusion.

Preparing the Smoker and Wood Chips

1. Soak hickory wood chips in water for at least 30 minutes to prevent them from burning too quickly.
2. Preheat your smoker to 225°F (107°C) according to the manufacturer's instructions.
3. If using a charcoal grill, set it up for indirect grilling by placing the coals on one side of the grill.
4. If using a propane grill, preheat one side of the grill to medium-low heat.
5. Place the soaked wood chips in a smoker box or wrap them in aluminum foil to create a pouch with holes poked in the top.

Smoking the Chicken

1. Once the smoker or grill is preheated, place the wood chip pouch directly over the heat source to start smoking.
2. Place the seasoned chicken pieces on the cooler side of the grill or smoker grate, skin-side up.
3. Close the lid and smoke the chicken for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), as measured with an instant-read thermometer.
4. Monitor the temperature of the smoker or grill to ensure it stays around 225°F (107°C) throughout the cooking process.
5. During the last 30 minutes of smoking, begin preparing the caramelized honey buffalo sauce.

Making the Caramelized Honey Buffalo Sauce

1. In a saucepan over medium heat, melt the unsalted butter until it starts to bubble and foam.
2. Stir in the honey and buffalo sauce until well combined.
3. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and caramelizes.

Glazing the Chicken

1. Using a basting brush, generously brush the caramelized honey buffalo sauce over the smoked chicken pieces during the last 30 minutes of cooking.
2. Close the lid and continue smoking the chicken until the sauce is sticky and caramelized, about 15-20 minutes.

Serving

1. Once the chicken reaches an internal temperature of 165°F (74°C) and the sauce is caramelized, remove it from the smoker or grill.
2. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.
3. Serve the Smoked Caramelized Honey Buffalo Chicken hot, with your favorite sides and dipping sauces.