Get ready to elevate your wing game with the ultimate Smoked Buffalo Chicken Wings that will transform your backyard barbecue into a flavor-packed culinary experience! Imagine tender, juicy chicken wings infused with rich smoky notes and coated in tantalizingly spicy buffalo sauce - this isn't just a recipe, it's a mouthwatering journey that will have your guests begging for more. Whether you're a grilling enthusiast or a wing fanatic, these smoky buffalo wings are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds chicken wings
- 1/2 cup buffalo sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the chicken wings by patting them dry with paper towels to ensure crispy skin during smoking.
- In a large mixing bowl, combine olive oil, garlic powder, salt, and pepper. Toss the chicken wings in the seasoning mixture, ensuring each wing is evenly coated.
- Preheat your smoker to 225°F (107°C), using wood chips like hickory or applewood for additional flavor complexity.
- Arrange the seasoned chicken wings on the smoker rack, ensuring they are not touching each other to allow proper smoke circulation.
- Smoke the wings for approximately 45-60 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Once wings are cooked, remove from smoker and immediately brush generously with buffalo sauce, coating each wing thoroughly.
- For extra crispiness, finish the sauced wings on a hot grill or under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the wings rest for 5 minutes before serving to allow the sauce to set and flavors to meld.
- Serve hot with optional blue cheese or ranch dressing and celery sticks on the side.
Tips
- Always pat your chicken wings completely dry before seasoning - this ensures crispy, not soggy skin.
- Choose high-quality wood chips like hickory or applewood for deeper smoky flavor complexity.
- Use a meat thermometer to ensure wings reach the safe internal temperature of 165°F.
- Don't overcrowd the smoker rack - give wings space for even smoke circulation.
- Brush buffalo sauce immediately after smoking for maximum flavor absorption.
- For extra crispiness, finish wings under the broiler or on a hot grill for 2-3 minutes.
- Let wings rest briefly after saucing to allow flavors to meld and sauce to set.
- Serve with cool dipping sauces like blue cheese or ranch to balance the heat.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
