Buffalo Smoked Chicken Wings
Classic Buffalo wings gain a deep smoky note through hot smoking that perfectly complements the spicy butter sauce. The wings are first rubbed with a spicy dry marinade and then smoked over hickory at medium heat. Finally, they are glazed with the typical Buffalo sauce and briefly caramelized.
Ingredients(for 1 kg)
Instructions
Preparation
15 min + 1 hour restPat the chicken wings dry and separate them at the joints into drumettes and flats. Mix paprika, cayenne, garlic powder, onion powder, salt and pepper and rub evenly onto the wings. Rest uncovered on a wire rack in the refrigerator for at least 1 hour.
Smoking
1.5-2 hoursSet the smoker to 120-135 °C and add hickory and cherry wood chips. Place the wings on the grate and smoke until an internal temperature of 82-85 °C is reached. Flip the wings once halfway through.
Glazing
10 minutesMelt butter in a small saucepan and stir in the Buffalo hot sauce. Toss the smoked wings in the sauce until fully coated. Optionally place briefly under the broiler or on high heat on the smoker for 3-5 minutes to caramelize.
Pro Tip
After smoking, place the wings under the broiler for 5 minutes to perfectly set the Buffalo glaze and achieve a slightly crispy skin.
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