Smoked Buffalo Wings

moked buffalo wings with crispy skin, tossed in tangy hot sauce and perfect for game day.

Course Snack

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 737kcal

Author Jordan Hanger

Ingredients

2 lbs chicken wings

Wing Seasoning

1 tbsp Kosher salt Note 1
1 tbsp black pepper finely ground
2 tsp corn starch or baking powder
1 tsp granulated garlic or garlic powder

Buffalo Sauce:

½ cup Franks Red Hot Sauce
½ cup unsalted butter

Instructions

Separate flats and drumettes if needed. Pat very dry with paper towels, the less surface moisture, the crisper the skin will get.
In a large bowl, combine the seasoning ingredients. Add wings and toss to coat evenly. For best results, place the seasoned wings on a wire rack set over a tray and refrigerate uncovered for at least 2 hours, or overnight. This acts as a dry brine, drawing out moisture while letting the skin dry for maximum crispiness.
Preheat your smoker to one of the following setups:
Charcoal/kamado grill: Run at 350–400°F the entire cook. Wings will finish in 45–60 minutes.
Pellet grill (two-step): Start at 225°F for 30 minutes to pick up smoke, then increase to 400°F until the skin is golden and the wings reach 175–185°F internal (about 75–90 minutes total).
Place wings in a single layer on the grates, close the lid, and cook until the skin is crisp and the fat has rendered.
Transfer hot wings to a large bowl and toss with the buffalo sauce until coated. Serve with celery, carrot sticks, and optional blue cheese sauce.

For the buffalo sauce

Melt butter. Stir into Frank’s until smooth (add a pinch of cayenne if you want extra heat).

Notes

1. Salt Levels: We originally specified 2 TBSP of Kosher Salt, but changed it to one because quite a 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.

2. Smoking wings on a pellet grill: If you’re cooking these wings on a pellet grill, higher temperatures don’t generate much smoke. For better flavor, use a two-step method: start the wings low and slow at 225°F for about 30 minutes, then increase the heat to 400°F to finish. The high temperature at the end is essential for rendering fat and getting crispy skin.

Nutrition