Satisfy your cravings with our irresistible Camp Chef smoked wings recipe - juicy, tender, and bursting with smoky goodness. Try it now!
Course
Main Course
Prep Time15minutes
Cook Time3hours
Servings4
Ingredients
2.5poundsof chicken wings
For the Dry Rub:
2tablespoonspaprika
1tablespoongarlic powder
1tablespoononion powder
1teaspooncayenne pepper
1tablespoonsalt
1teaspoonblack pepper
For the Buffalo Sauce:
1/2cupunsalted butter
1/2cuphot sauceFrank's RedHot works great
1teaspoonwhite vinegar
1/2teaspoongarlic powder
For Dipping (Optional):
Blue cheese dressing
Instructions
Preparing the Dry Rub
In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix them well to create your dry rub.
Prepping the Wings
If your chicken wings are whole, cut them into drumettes and flats. Discard the wingtips.
Pat the wings dry with paper towels to remove excess moisture. This step helps in achieving crispy skin.
Sprinkle the dry rub generously over the wings. Make sure they're well coated. You can use a large bowl for this or do it right on a baking sheet.
Firing Up the Camp Chef
Fire up your Camp Chef smoker to a temperature of approximately 225°F (107°C). Use hardwood chips (apple, cherry, or hickory) for that delightful smoky flavor.
While the smoker is heating up, let the wings sit for about 10-15 minutes. This allows the flavors of the rub to meld with the chicken.
Smoking the Wings
Once the smoker is ready, place the wings on the grates. Make sure they're not overcrowded to allow for proper smoke circulation.
Smoke the wings for about 2.5 to 3 hours. Maintain a consistent temperature throughout the smoking process.
Check the internal temperature of the wings using a meat thermometer. They should reach 165°F (74°C) to ensure they're safely cooked.
Cranking Up the Heat
Time to get that crispy finish! Preheat your Camp Chef to high heat, around 400°F (204°C).
Place the smoked wings back on the grates and let them sizzle for about 5-10 minutes. Keep a close eye on them and flip them around to ensure even crisping.
Preparing the Buffalo Sauce
While the wings are crisping up, let's whip up that classic buffalo sauce. In a saucepan, melt the unsalted butter over low heat.
Stir in the hot sauce, white vinegar, and garlic powder. Mix until everything is well combined.
Plating and Serving
Plate those golden, crispy wings on a platter, and pour the buffalo sauce evenly over them. You can also serve the sauce on the side for dipping if you prefer.