Smoked Buffalo Chicken Wings Recipe
Craving the best buffalo chicken wings that are smoky, crispy, and dripping with buttery hot sauce? This smoked buffalo chicken wings recipe delivers all that and more. Whether you're hosting a game day party, firing up the grill, or just want a satisfying snack, these wings are a guaranteed crowd-pleaser.
In this guide, you'll learn how to make crispy buffalo chicken wings using a smoker, oven, or air fryer—so no matter your setup, you're covered.
A Brief History of Buffalo Wings
Buffalo wings were born in 1964 at the Anchor Bar in Buffalo, New York, when Teressa Bellissimo tossed leftover wings in hot sauce and butter. They quickly became a bar food staple and are now a global favorite. Today, they're enjoyed in countless variations—from baked buffalo chicken wings to buffalo chicken wings in the oven and buffalo chicken wings air fryer style.
What Are Smoked Buffalo Chicken Wings?
Smoked buffalo chicken wings combine the deep flavor of wood smoke with the classic spicy, buttery Buffalo sauce. Unlike traditional fried wings, these are smoked low and slow, then finished at a higher heat to achieve that irresistible crispy skin. The result? Juicy, tender meat with a smoky kick and a crispy exterior.
Why You'll Love This Recipe
- Smoky & Crispy: The smoker infuses the wings with rich flavor, and finishing at high heat ensures a crispy skin.
- Versatile Cooking Methods: No smoker? No problem. You can also make these buffalo chicken wings in oven or buffalo chicken wings air fryer style.
- Simple Ingredients: No need for fancy ingredients—just pantry staples and your favorite hot sauce.
- Perfect for Any Occasion: Whether it's game day, a backyard BBQ, or a casual dinner, these wings fit the bill.
My Personal Experience
I've tried countless wing recipes, but this one stands out. The combination of smoky flavor and crispy skin is unbeatable. Plus, it's adaptable—I've made these wings in the smoker, oven, and air fryer, and they turn out great every time. It's my go-to recipe for gatherings, and it's always a hit.
Equipment You'll Need
- Smoker (or oven/air fryer)
- Wire rack and baking sheet (for oven method)
- Large mixing bowl
- Tongs
- Instant-read thermometer
- Small saucepan (for sauce)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes (smoker)
- Total Time: 1 hour 45 minutes
Taste and Texture
These wings are a flavor explosion—smoky, spicy, and buttery. The skin is crispy, while the meat remains juicy and tender. The Buffalo sauce adds a tangy heat that complements the smoky flavor perfectly.
Ingredients
For the Wings:
- 2 pounds chicken wings
- 1 tablespoon baking powder (for crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Buffalo Sauce:
- ½ cup unsalted butter
- ½ cup hot sauce
- 1 tablespoon white vinegar
- 1 teaspoon honey (optional, for sweetness)
Try this Homemade recipe of Worcestershire:
- 2 tbsp soy sauce
- 1 tbsp vinegar (apple cider or white)
- 1 tsp sugar or honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground ginger
- Optional: pinch of tamarind pastes or lemon juice
How to Make Smoked Buffalo Chicken Wings
1. Prepare the Wings:
- Pat the chicken wings dry with paper towels.
- In a large bowl, toss the wings with baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
2. Smoke the Wings:
- Preheat your smoker to 225°F (107°C).
- Place the wings on the smoker grates in a single layer.
- Smoke for 1 hour.
- Increase the smoker temperature to 375°F (190°C) and cook for an additional 30 minutes, or until the internal temperature reaches 175°F (79°C) and the skin is crispy.
3. Make the Buffalo Sauce:
- In a small saucepan over medium heat, melt the butter.
- Stir in the hot sauce, white vinegar, Worcestershire sauce, and honey (if using).
- Simmer for 2-3 minutes, then remove from heat.
4. Toss and Serve:
- Place the cooked wings in a large bowl.
- Pour the Buffalo sauce over the wings and toss until evenly coated.
- Serve immediately with celery sticks and blue cheese or ranch dressing.
Tips for the Recipe
- Dry the Wings Thoroughly: Removing moisture ensures crispier skin.
- Use Baking Powder: It helps to achieve that coveted crispy texture.
- Monitor the Temperature: Use an instant-read thermometer to avoid overcooking.
- Rest the Wings: Letting them rest for a few minutes after smoking helps retain juices.
Optional Suggestions
- Add Heat: Include a pinch of cayenne pepper in the seasoning mix.
- Sweeten It Up: Drizzle honey over the wings before serving for a sweet-spicy combo.
- Herb Infusion: Add chopped fresh herbs like parsley or cilantro for a fresh twist.
Serving Ideas
- Serve with classic sides like celery sticks and blue cheese dressing.
- Pair with crispy fries or onion rings.
- Offer a variety of dipping sauces for guests to choose from.
Storage Tips
- Refrigerator: Store leftover wings in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in the oven at 375°F (190°C) for 10-15 minutes or in the air fryer at 350°F (175°C) for 5-7 minutes.
Variations
- Air Fryer Buffalo Chicken Wings: Cook at 400°F (204°C) for 20-25 minutes, flipping halfway through.
- Baked Buffalo Chicken Wings: Bake at 425°F (218°C) for 45-50 minutes, flipping halfway.
- Grilled Wings: Grill over medium heat for 20-25 minutes, turning occasionally.
Final Thoughts
These smoked buffalo chicken wings are a game-changer. The smoky flavor, combined with the classic Buffalo sauce, creates a wing that's both familiar and exciting. Whether you're a wing purist or looking to try something new, this recipe is sure to impress.
FAQ
Q: Can I make these wings ahead of time?
A: Yes! Smoke the wings, let them cool, and store them in the refrigerator. Reheat and toss in sauce before serving.
Q: What wood chips are best for smoking?
A: Hickory, apple, or cherry wood chips add great flavor to chicken wings.
Q: Can I use frozen wings?
A: Yes, but thaw them completely and pat them dry before seasoning.
Nutrition Chart (Per Serving)
- Calories 320 kcal
- Protein 25 g
- Fat 22 g
- Saturated Fat 8 g
- Carbohydrates 2 g
- Fiber 0 g
- Sugar 1 g
- Sodium 800 mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
