These delicious smoked buffalo chicken wings have a perfect balance of smoky flavor and spicy kick, making them ideal for game day or gatherings.
Who doesn't love some good chicken wings - from honey BBQ wings to Vietnamese chicken wings to baked Teriyaki chicken wings.
But two of my favorite flavors are just good old smoked and of course buffalo. So why not just combine the two?
Why This Recipe Works
- Simple - You just toss the chicken in some baking powder and salt and then throw on the smoker, letting it do its thing before.
- Crispy - With chicken wings, you want a nice crispy skin, not rubbery. The baking powder is key in helping get the skin extra crispy.
- Party food - As with anything on the grill/smoker, these chicken wings are perfect for an outdoor party with friends or family.
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Ingredient Notes
- Chicken wings - Use wings and drumettes. I usually buy the the whole wing and cut myself but you can get them already cut separate.
- Baking powder - Adding a bit of baking powder can help achieve extra crispy skin.
- Salt - Enhances the flavors.
- Hot sauce - Opt for a high-quality hot sauce that has the right amount of heat you like.
- Butter - Adds extra flavor and moisture, while also mellowing out the hot sauce.
- Garlic powder - Adds an extra layer of flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Rub the baking powder and salt evenly over the wings. Smoke the wings at 200°F for 30 minutes, then raise the temperature to 375°F another 30-45 minutes.
Flip and rotate the wings periodically to prevent burning. In a large bowl, mix the sauce ingredients, then toss the wings until they are well-coated.
FAQs
Hickory and mesquite provide a strong smoky flavor, while fruit woods like apple or cherry offer a milder, sweeter smoke.
Pat the wings dry before smoking, use a rub with baking powder, and ensure they’re cooked at a higher temperature toward the end to crisp up the skin.
To control the heat of buffalo wings, adjust the spiciness of the sauce by using milder hot sauces or adding more butter, and blend in cooling ingredients like ranch if needed.
If you want more heat, you can add a pinch of cayenne pepper. Toss the wings lightly for a milder flavor or coat them thoroughly for more heat.
You can place cooked wings in an airtight container in the fridge for up to 3 days.
Place on a baking sheet and bake at 350°F for 10 minutes or until warmed through. You can also place back in the smoker for the same time.
Equipment
The type of equipment you use can have a big impact on the flavor of the recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - My favorite as I love the simplicity and flavor.
- Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use hickory, mesquite or a fruit wood for smoking. They all complement the chicken perfectly.
- Cut the chicken wings at the joint using either kitchen shears or a sharp knife. See step-by-step instructions.
- Thoroughly dry the wings with paper towels to help achieve a crispy skin.
- If you smoke too long at 200°F, the chicken will be overloaded with smoke flavor. Smoke for max 30 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
- If you want some extra heat, add ½ teaspoon cayenne to the sauce.
Similar Recipes
- Crispy Smoked Chicken Wings
- Chicken Tempura
- Crispy Buttermilk Chicken Sandwich
- Lemon Herb Chicken
- Honey Lemon Chicken Wings
If you’ve tried these smoked buffalo chicken wings or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Buffalo Chicken Wings
Ingredients
Chicken
- 4 lbs chicken wings, cut into flats and drumettes
- 2 tablespoon baking powder
- ½ teaspoon sea salt
Buffalo Sauce
- ½ cup hot sauce
- ¼ cup unsalted butter, melted
- ⅛ teaspoon garlic powder
Instructions
- Dry the chicken wings thoroughly on all sides with a paper towel.
- Mix together the baking powder and salt in a bowl and rub outside the chicken wings.
- Preheat smoker to 200°F. Smoke chicken wings for 30 minutes before increasing temperature to 375°F and cooking for another 30-45 minutes. Flip and rotate the wings to avoid burn spots. Cook until internal temperature reaches 165°F.
- Mix together the sauce ingredients in a large bowl and then toss the chicken until everything is coated.
Notes
- Use hickory, mesquite or a fruit wood for smoking. They all complement the chicken perfectly.
- Cut the chicken wings at the joint using either kitchen shears or a sharp knife. See step-by-step instructions.
- Thoroughly dry the wings with paper towels to help achieve a crispy skin.
- If you smoke too long at 200°F, the chicken will be overloaded with smoke flavor. Smoke for max 30 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
- If you want some extra heat, add ½ teaspoon cayenne to the sauce.
Dan says
Perfect for football!
Jon says
Made this for a party this past weekend and they were a hit
Ryan says
Great for gamedays!