Crispy skinned wings pick up steady smoke before getting tossed in a classic buffalo sauce, making them a natural fit for game day. This is the kind of recipe that turns a regular Sunday into an event. Simple ingredients, big payoff.
Servings: 6
Smoker Temp: 275°F
Smoke Time: about 1.5 to 2 hours (until internal temp reaches 165°F and skin is crisp)
Ingredients
- 3 lb chicken wings, separated into flats and drumettes
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup hot sauce (such as Frank's RedHot)
- 4 tbsp butter, melted
- 1 tsp Worcestershire sauce
- Celery sticks and blue cheese or ranch dressing, for serving (optional)
Instructions
- Prep the wings. Pat the wings very dry. Toss with baking powder, garlic powder, salt, and pepper until evenly coated. The baking powder helps the skin crisp up in the smoker.
- Rest. Let the wings sit uncovered in the fridge for at least 1 hour, or overnight, to dry out the skin further.
- Smoke. Preheat your smoker to 275°F. Arrange wings in a single layer on the rack and smoke until internal temp hits 165°F and skin is crisp and golden.
- Make the sauce. Whisk together hot sauce, melted butter, and Worcestershire sauce.
- Toss and serve. Toss the smoked wings in the buffalo sauce until fully coated. Serve immediately with celery and dressing on the side.
Notes: For extra crispy skin, you can finish the wings on a hot grill grate for 2 to 3 minutes per side before saucing.
