Crispy Smoked Buffalo Wings (Printable version)
Smoky, crispy wings tossed in tangy buffalo sauce—ideal for gatherings.
# What You'll Need:
→ Chicken
01 - 2 lbs chicken wings, separated into drums and flats
02 - 1 tbsp baking powder (aluminum-free)
03 - 1 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
→ Buffalo Sauce
07 - 1/2 cup hot sauce (such as Franks RedHot)
08 - 1/4 cup unsalted butter, melted
09 - 1 tbsp honey
10 - 1 tsp Worcestershire sauce
11 - 1/2 tsp garlic powder
→ To Serve
12 - Celery sticks
13 - Blue cheese or ranch dressing
# How to Prepare:
01 - Preheat smoker or grill to 250°F with indirect heat. Add hickory or applewood chips for smoke flavor.
02 - Pat wings dry with paper towels. Toss with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on wire rack set over baking sheet.
04 - Place wings in smoker and cook at 250°F for 45 minutes.
05 - Increase heat to 425°F and cook for 30 minutes until crispy and golden brown, flipping once halfway through.
06 - In small saucepan over low heat, combine hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder. Whisk until smooth and warmed through.
07 - Transfer smoked wings to large bowl, pour buffalo sauce over, and toss to coat evenly. Serve immediately with celery sticks and blue cheese or ranch dressing.
# Expert advice:
01 -
- The smoking step adds layers of flavor that frying just cant achieve
- That finish at high heat creates impossibly crispy skin without any deep frying
02 -
- Pat the wings thoroughly dry before seasoning or the baking powder wont work its magic
- Dont skip the high heat finish or youll miss that craveable crispy skin
03 -
- Let the sauce cool slightly before tossing so it clings better
- Serve immediately while the skin is still crispy