Crispy Smoked Buffalo Wings (Print View)

Smoky, crispy wings with tangy homemade buffalo sauce—perfect for gatherings and game day.

# What You'll Need:

→ Chicken

01 - 2 lbs chicken wings, separated into drums and flats
02 - 1 tbsp aluminum-free baking powder
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

# Method:

01 - Preheat smoker or grill to 250°F with indirect heat. Add hickory or applewood chips for smoke flavor.
02 - Pat chicken wings dry with paper towels. Toss with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in single layer on wire rack set over baking sheet.
04 - Place wings in smoker. Smoke for 45 minutes at 250°F.
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 wings and toss to coat evenly.
08 - Serve immediately with celery sticks and blue cheese or ranch dressing.

# Insider Tips:

01 -
  • The smoking step adds a depth that frying just can't touch, like a secret handshake between fire and meat
  • That crispy skin crackle when you bite in is the kind of satisfaction that makes people go quiet for a second
  • The homemade sauce hits every note at once, tangy and sweet and just fiery enough to keep you reaching for more
02 -
  • Pat those wings absolutely dry before tossing with the baking powder, any moisture and you'll miss out on that crucial crispiness
  • The two-stage temperature method is what separates restaurant wings from home cooking attempts, don't try to rush it
  • Let the sauce cool slightly before tossing, or it'll slide right off those perfectly crispy wings you just worked so hard on
03 -
  • If it's raining or too cold to smoke, the oven method in the notes actually works remarkably well, just don't tell your purist friends
  • Separate the drums and flats before cooking, they cook at slightly different rates and you'll thank yourself later
  • Let the wings rest for just a couple of minutes after saucing, it helps everything set and makes them easier to handle

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