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 Time15minutes
Cook Time2hours30minutes
Servings4
Ingredients
3poundsabout 1.4 kg of chicken wings
For the Wings:
2tablespoonsof olive oil
1tablespoonof salt
1teaspoonof black pepper
1teaspoonof paprika
1teaspoonof garlic powder
For the Buffalo Sauce:
1/2cup120 ml of hot sauce (Frank's RedHot or your favorite)
1/3cup80 g of unsalted butter
1teaspoonof garlic powder
1teaspoonof onion powder
A pinch of salt
Instructions
Prepping the Wings
Start by patting your chicken wings dry with paper towels. This will help the skin get crispy during smoking.
Mix the salt, black pepper, paprika, and garlic powder in a small bowl.
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
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.
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
Once the wings hit the magic temperature, it's time to crank up the heat. Preheat your grill to high heat.
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
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.
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
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.
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!