Crispy Smoked Buffalo Wings (Printable)
Smoky, crispy wings coated in tangy homemade buffalo sauce—ideal for game day or 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 Make It:
01 - Preheat your smoker or grill to 250°F with indirect heat. Add wood chips or chunks (preferably hickory or applewood) for smoke flavor.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange the wings in a single layer on a wire rack set over a baking sheet.
04 - Place the wings in the smoker. Smoke for 45 minutes at 250°F.
05 - Increase the heat to 425°F and continue to cook for another 30 minutes, or until the wings are crispy and golden brown, flipping once halfway through.
06 - Meanwhile, prepare the buffalo sauce: In a small saucepan over low heat, combine hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder. Whisk until smooth and warmed through.
07 - Transfer the smoked wings to a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly.
08 - Serve immediately with celery sticks and blue cheese or ranch dressing.
# Expert Tips:
01 -
- The smoking technique creates layers of flavor you simply cannot achieve with regular frying or baking alone
- That combination of crispy skin and tender meat makes these wings absolutely irresistible to anyone who tries them
02 -
- Skip the baking powder and your wings will never achieve that satisfying crunch we are all after
- Letting the sauce warm through helps it cling to the wings instead of pooling in the bottom of the bowl
03 -
- Pat the wings completely dry before seasoning, any moisture will prevent that perfect crisp from developing
- Let the smoker preheat fully, rushing this step affects both smoke flavor and cooking time consistency