Ingredients
Scale
- 2 pounds of chicken wings
- 2 tablespoons oil
- 2 teaspoons celery salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon ancho chile powder
- 1 cup Mexican buffalo sauce
- Crema and queso fresco for garnish (optional)
Instructions
- Mix the ingredients for the spices in a bowl and set aside.
- Place the wings in a resealable plastic bag and pour the oil in. Mix the wings to make sure they are completely coated with the oil. Add in the spices and repeat, making sure the wings are fully coated with color from the spices. Place in the fridge for at least 2 hours, up to overnight.
- Preheat a grill or smoker for indirect cooking at 350°F. Remove the wings from the fridge and allow them to warm up at room temperature as the grill heats up.
- If using a charcoal grill, add some mesquite wood chunks or chips for an added smoke flavor.
- Place the wings on the grill away from the heat to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
- Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. If using a pellet smoker, increase the heat to 400-425°F for this step.
- Remove the wings from the grill and place them in a large mixing bowl. Pour in the sauce and carefully toss the wings to fully coat them. Serve immediately, optionally topping with crema and queso fresco.
Notes
- Make sure the buffalo sauce is not cold when tossing it with the wings.
- Prep Time: 20 minutes
- Marinate Time: 2 hours
- Cook Time: 45 minutes
- Category: Chicken & Poultry
- Method: Grilling
- Cuisine: Appetizer
