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smoked buffalo wings with blue cheese sauce and carrot sticks on a plate.

Smoked Buffalo Wings

If you're looking for a way to add a smoky flavour to your buffalo wings, then using a smoker is the way to go.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 2 kg chicken wings
  • 4 tbsp smoked Paprika
  • 4 tbsp brown sugar
  • 2 tbsp farlic Powder
  • 1 tbsp onion Powder
  • 1 tbsp mustard powder
  • 4 tbsp salt
  • 4 tbsp cracked pepper
  • 1 cube of chicken stock finely grated
  • 1 tsp thyme
  • 1 tsp dried rosemary
  • Buffalo sauce of your choice

Instructions
 

  • Defrost chicken wings completely and allow to come to room temperature.
  • Pat down chicken wings with a paper towel to soak up any moisture
  • Coat the chicken wings in dry rub and place on a baking rack
  • Light approx 15 - 20 briquettes and place on the holding grate. Use a heat deflector to push heat directly away or directly under the chicken (I use a water bowl as a heat deflector)
  • Air temperature of your smoker to be between 115 & 135 degrees
  • Add your choice of smoking wood and wait till you get a nice thin blue smoke before putting your wings on.
  • Place the wings on the smoker and cook for approx 2 to 2.5 hrs
  • Remove from indirect heat and place on direct heat (place grate above charcoal for no more than a minute each side to get a nice charcoal burn
  • Remove from the grill and pour over your favorite buffalo hot sauce and toss. Allow to rest for a couple of minutes before serving

Notes

Smoke time can vary depending on the recipe and the desired level of smokiness. Be sure to adjust the smoke time as needed.
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