Smoked Buffalo Chicken Wings

The Best Buffalo Chicken Wing recipe you’ll ever try-slow smoked instead of fried!

Smoked Buffalo Chicken Wings | From:

Ever since we bought a Big Green Egg back in September, the way that we cook has been all shook up. I find myself asking “can I put that on the Big Green Egg?” for almost everything we cook! It has truly transformed the way we eat! From brisket, hamburgers, pulled pork, salmon, even bacon wrapped dates-it has all been earth shattering delicious! These buffalo chicken wings I bring you today are  no exception. Buffalo wings are a definite favorite in our house, in fact they were one of the first recipes that I set out to perfect on the Big Green Egg. During the football season we went through countless recipes for smoked buffalo chicken wings and I can confidently say that this recipe is the best one we’ve tried.

Smoked Buffalo Chicken Wings | From:

These wings are outrageous-smoky, juicy, crispy, and mouth-watering perfection. The most important step for this recipe is dehydrating your wings in the fridge for three hours before you smoke them. This will prevent the wings from steaming when you cook them, thus creating a rubbery texture. We’re looking for crispy wings that rival those of the traditional fried buffalo wings.

Smoked Buffalo Chicken Wings | From:

Oh and did I already mention that these wings are a much healthier alternative to the deep fried versions?! One taste and you’ll never go back to that fried buffalo wing again. These smoked wings are so much more flavorful!

Smoked Buffalo Chicken Wings

The Best Buffalo Chicken Wing recipe-slow smoked instead of fried!


For the Wings:
12 - 18 Chicken Wings, wingtips removed, cut into wingettes and drumettes

For the Sauce:
4 tablespoons salted butter
1/2 to 1 cup hot sauce (or to taste)
1 dash black pepper
1 dash garlic powder


1. PLace a wire rack on top of a baking sheet. Rinse wings in cold water, pat dry and place wings on prepared baking sheet.

2. Place baking sheet in refrigerator, uncovered, for three hours to dehydrate. This is critical to the final texture of the chicken. This step will prevent the wings steaming when you cook them, which creates a rubbery texture. We’re wanting the crispy texture of fried hot wings.
Smoked Buffalo Chicken Wings | From:

3. Set up the Big Green Egg (or smoker) for indirect cooking at 225 degrees. Place wings on the smoker for one hour.

4. Increase heat to 325 and let wings cook another 30 minutes, then flip and smoke for another 30 minutes or until temperature registers 165 degrees on an instant read thermomter. The key is to not pull the wings off until you get that nice crispy, charred outside. You can tell by touch.

5. While the wings are smoking, make hot sauce: In a small saucepan, over low heat, combine butter, hot sauce, black pepper, and garlic powder and bring to a simmer (do not let it boil!). Stir to combine and remove from heat.

6. Remove wings from smoker and toss immediately with sauce until evenly coated. Serve with blue cheese dressing and celery

 Source: Adapted from Vindulge Blog

Smoked Buffalo Chicken Wings | From:

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7 Responses to “Smoked Buffalo Chicken Wings”

  1. #
    Susie — February 20, 2015 @ 7:11 am

    I’m definitely going to try this recipe, thank you for sharing! When you put the wings in the smoker do you leave them on the wire rack using the pan underneath? Or do you put them directly on the grill rack? Thanks!

    • Christina replied: — February 20th, 2015 @ 2:48 pm

      Hi Susie,

      You only use the wire rack and pan underneath to dehydrate the wings before cooking. When you are ready to smoke them, just place them directly on the cooking grid (making sure you set up the Big Green Egg for indirect cooking). I hope you enjoy the wings…if you give them a try I would love to hear how they turn out for you! 🙂

  2. #
    Ester Perez — February 20, 2015 @ 2:05 pm

    Wow! These look amazing! I don’t have a smoker but may just have to get one to make these. I miss buffalo wings and can serve it with my dairy free ranch dip. Oh my!

  3. #
    Jessica — March 14, 2015 @ 8:58 am

    I am about to try this awesome recipe and have a question about the temperature. I am smoking butts for BBQ at the same time so can I leave the temperature at 225 until the meat is done or is it crucial to bump it up to 325 for the last hour?

  4. #
    Jessica — March 14, 2015 @ 1:44 pm

    I am smoking these along side of pork butts for BBQ. Is it crucial that I bump up the temperature to 325 or can I continue at 225 until the wings are done? I would like to cook both meats together if possible.

    • Christina replied: — March 17th, 2015 @ 1:53 pm

      Hi Jessica,

      The reason to bump up the temperature at the end is to give the wings a nice crisp outside. That being said though, I’m sure the wings would still taste delicious if smoked at 225 until done (just a less crispy texture). If you give them a try I would love to hear how they turn out for you! 🙂

  5. #
    Kloe's Kitchen — April 15, 2015 @ 6:19 pm

    Oh my! These do look good! My brother would love my forever if I made these for him. I love how the pics turned out to. You have always been one of my favorites. 🙂

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