If you’re in the mood for chicken wings, you have got to try this tender and delicious Smoked Buffalo Wings recipe! The kick of the buffalo sauce combined with the wood-fired smokehouse flavor is a combo perfect for summer bbq season.
These Smoked Buffalo Wings are probably some of the best chicken wings I’ve ever had. I know most people thing wings have to be either fried or baked, but I’m telling y’all, smoking them is the way to go.
Now, there’s nothing wrong with a plate of fried up wings. But if you’re ready to try something different and a completely different flavor profile, you’ve got to make these. I promise you won’t be disappointed and your guests at your next bbq or Superbowl party will be amazed. And there won’t be any leftovers.
Oh, and there’s always the added bonus that these are a much healthier alternative to the fried wings, but still have all the delicious flavor!
How to Make Smoked Buffalo Wings
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Looking for the best Smoked Buffalo Wings recipe? You have to try this easy version!
Ingredients
- 1 – 4lb bag of wingettes; thawed
- 1 bottle Louisiana buffalo sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- Charcoal
- Applewood chunks for smoking
Instructions
- Place charcoal into the chimney and light. Let set for 20 minutes then add to the smoker. Add some applewood chunks.
- Toss wings in salt and pepper.
- Place wings on grill in the center. Smoke for about 2 hours or until wings internal temperature reaches 175 F. Then glaze the wings with a brush with Louisiana hot sauce.
- Rotate and glaze every five minutes to make sure each side is coated, then remove from grill.
How To Get That Crispy Skin on Smoked Buffalo Wings
Crispy skin is hard to achieve while cooking the wings low and slow. Here are some of my best tips for still achieving that delicious crispiness:
- Make sure your wings are super dry – pat your wings with paper towels to get all of the moisture off of the skin. You want them as dry as possible. If you have the time, let the wings dehydrate in the fridge for about 3 hours, or toss them in a little baking powder (not soda) before smoking.
- Start at a low temperature – this helps render the fat from under the skin and dry them out.
- Increase the heat – after the wings are smoked and have reached the correct temperature, increase the heat on your smoker. If your smoker can’t raise the temp rather quickly, then I would recommend putting the wings on a cooling rack sitting over a baking sheet and crisp the skin in a preheated oven or broiler
Cooking Alternatives
You seriously need to make these in your smoker, but if you need delicious wings a little quicker, here are some options.
- Air Fry – Spray the basket of your air fryer with cooking spray. Place the wings in the fryer basket so they aren’t touching. Set the air fryer to 360 degrees and cook for 12 minutes, then flip and cook 12 minutes more. Flip the wings again and increase the temp to 390, and cook about 5-6 more minutes or until the skin is crispy.
- Oven Bake – Line a baking sheet with foil and grease with cooking spray. Place the wings onto the baking sheet and bake at 400 degrees for about 45 minutes or until no longer pink in the center, turning the wings halfway through the cooking time.
If you like this recipe, you’ll also like these:
- Slow Cooker Shredded Spicy Buffalo Chicken Dip
- BBQ Slow Cooker Pulled Pork Sliders
- Low Carb Keto Friendly Broccoli Slaw
Save Recipe
Ingredients
- 1 - 4lb bag of wingettes; thawed
- 1 bottle Louisiana buffalo sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- Charcoal
- Applewood chunks for smoking
Instructions
- Place charcoal into the chimney and light. Let set for 20 minutes then add to the smoker. Add some applewood chunks.
- Toss wings in salt and pepper.
- Place wings on grill in the center. Smoke for about 2 hours or until wings internal temperature 175 F. Then glaze the wings with a brush with Louisiana hot sauce.
- Rotate and glaze every five minutes to get each side then remove from grill.
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