Smoked Buffalo Chicken Wings
For the Wings:
- 15 Chicken Wings
For the Sauce:
- 2 tbspn salted butter
- 1 tbspn hot sauce
- 1 tsp black pepper
- 1 tsp garlic powder
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 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.
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. Stir to combine and remove from heat.
Remove wings from smoker and toss immediately with sauce until evenly coated.