Smoked Buffalo Wings
Crispy BBQ chicken wings bathed in a tangy buffalo sauce and served with a soothing creamy blue cheese dip.
Servings 4
Calories 756kcal
Ingredients
- 2.2 lbs chicken wings
Seasoning:
- 2 tbsp corn starch
- 2 tbsp granulated garlic
- 1 tbsp dehydrated garlic
- 1 tbsp Kosher salt Note 1
- 1 tbsp black pepper finely ground
Buffalo Sauce:
- ½ cup Franks Red Hot Sauce
- ½ cup unsalted butter
Blue Cheese Sauce (Optional)
- 5 oz blue cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 clove of garlic crushed
- 2 tbsp lemon juice
Instructions
- Separate your wings into flats and drumettes using a sharp knife.
- Dry the wings with a paper towel, the dryer you get them the crispier the skin will be. If you have time leave uncovered on a rack in the fridge for a few hours to dry out further.
- Mix the seasoning ingredients together in a large bowl. Add wings and toss to coat.
- Fire up your smoker to around 400°F.
- Place wings on the grates and cook for 45 minutes or until internal temperature is at least 165°F and the skin is nice and crispy
- Take the wings off the heat and place in a bowl. Add the hot sauce and stir gently to coat the wings.
For the buffalo sauce
- Melt butter in the microwave and add to hot sauce. Stir to combine well.
For the blue cheese sauce
- Mix up the blue cheese sauce ingredients in a food processor until well combined.
Notes
- Salt - We originally specified 2 TBSP of Kosher Salt, but changed it to one because quite of few of you found it tasted too salty. It's important to note a tablespoon of Kosher salt will contain less salt than a tablespoon of table salt, because of the larger flakes. I suggest starting with one tablespoon and increase if you like your food salty. If you are using table salt, start with 2 tsp.
Nutrition
Calories: 756kcal | Carbohydrates: 3g | Protein: 33g | Fat: 68g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 2066mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1277IU | Vitamin C: 3mg | Calcium: 318mg | Iron: 2mg