Elevate your cooking with our smoked caramelized honey buffalo chicken recipe - sweet, spicy, and utterly delicious. Try it today!
Course
Main Course
Prep Time15minutes
Cook Time2hours
Servings4
Ingredients
4bone-inskin-on chicken thighs
4bone-inskin-on chicken drumsticks
1tablespoongarlic powder
1tablespoononion powder
1tablespoonsmoked paprika
Salt and pepper to taste
1cupunsalted butter
1/2cuphoney
1/4cupbuffalo sauce
Hickory wood chips for smoking
Instructions
Seasoning and Preparing the Chicken
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper.
Pat the chicken thighs and drumsticks dry with paper towels.
Season the chicken pieces generously with the spice mixture, making sure to coat all sides evenly.
Cover the seasoned chicken and refrigerate for at least 1 hour, or overnight for maximum flavor infusion.
Preparing the Smoker and Wood Chips
Soak hickory wood chips in water for at least 30 minutes to prevent them from burning too quickly.
Preheat your smoker to 225°F (107°C) according to the manufacturer's instructions.
If using a charcoal grill, set it up for indirect grilling by placing the coals on one side of the grill.
If using a propane grill, preheat one side of the grill to medium-low heat.
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
Once the smoker or grill is preheated, place the wood chip pouch directly over the heat source to start smoking.
Place the seasoned chicken pieces on the cooler side of the grill or smoker grate, skin-side up.
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.
Monitor the temperature of the smoker or grill to ensure it stays around 225°F (107°C) throughout the cooking process.
During the last 30 minutes of smoking, begin preparing the caramelized honey buffalo sauce.
Making the Caramelized Honey Buffalo Sauce
In a saucepan over medium heat, melt the unsalted butter until it starts to bubble and foam.
Stir in the honey and buffalo sauce until well combined.
Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and caramelizes.
Glazing the Chicken
Using a basting brush, generously brush the caramelized honey buffalo sauce over the smoked chicken pieces during the last 30 minutes of cooking.
Close the lid and continue smoking the chicken until the sauce is sticky and caramelized, about 15-20 minutes.
Serving
Once the chicken reaches an internal temperature of 165°F (74°C) and the sauce is caramelized, remove it from the smoker or grill.
Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.
Serve the Smoked Caramelized Honey Buffalo Chicken hot, with your favorite sides and dipping sauces.