Buffalo Smoked Chicken Wings Recipe

Looking for the best smoked chicken wings recipe? You have to try this recipe for spicy chicken wings. These wings are slow-smoked instead of fried.

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Buffalo Smoked Chicken Wings Recipe

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.

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!

What’s the Best Buffalo Sauce for Spicy Chicken Wings?

When you are making spicy chicken wings, you will want to use your favorite hot sauce. I like to use Franks Red Hots. I like the flavor and the heat that this hot sauce gives.

What Dipping Sauce Should I Serve with Baked Buffalo Wings Recipe?

When making wings there are two traditionally served sauces. Some people like to use blue cheese dressing and other people like to use ranch dressing. Either type of dipping sauces tastes fantastic with these smoked wings. You can also make a buffalo ranch sauce for the wings. Sometimes, when I have a craving for BBQ chicken, I like to make a BBQ sauce mixed with ranch to dip these wings in. It is perfect for when some people want barbeque sauce but not everyone.

How to Reheat Spicy Chicken Wings

When you are reheating these spicy chicken wings, you can heat them in the microwave or in the oven. I prefer to heat them in the oven because it gives the chicken a little bit more of a crisp. This is a personal preference and you can reheat them either way.

Buffalo Wings Ingredients

How to Make Buffalo Smoked Chicken Wings Recipe

Step 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.

Step 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.

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

Step 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.

Step 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.

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

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Buffalo Smoked Chicken Wings Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Looking for the best smoked chicken wings recipe? You have to try this recipe for spicy chicken wings. These wings are slow smoked instead of fried.

3.78 from 9 votes

Review Recipe

Ingredients 

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

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Instructions

• Place a wire rack on top of a baking sheet. Rinse wings in cold water, pat dry and place wings on prepared baking sheet.
• 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.
• Set up the Big Green Egg (or smoker) for indirect cooking at 225 degrees. Place wings on the smoker for one hour.
• 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.
• 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.
• Remove wings from smoker and toss immediately with sauce until evenly coated. Serve with blue cheese dressing and celery

Notes

Source: Adapted from Vindulge Blog

For weight watchers dieters, 8 pts per serving (4 servings)

Author: Laura

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