Ingredients
Scale
- 2 pounds chicken wings
- 2 teaspoons celery salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon ancho chile powder
- 1 tablespoon vegetable oil
- 3/4 cup Buffalo BBQ Sauce, room temp
Instructions
- Pat the wings dry and place them in a mixing bowl. Combine the spices together in a small bowl. Add the spices and the vegetable oil to the wings, mixing to make sure they are evenly coated. For crispy skin, place the wings on a wire rack with on a baking sheet in the fridge for a few hours uncovered, up to overnight.
- Using a smoker. Preheat the smokerto 250°F. Take the wings out of the fridge while you are warming up the grill. Place the wings in the smoker and allow them to cook for about 75-90 minutes, until the internal temperature is about 165°F.
- Using a grill. Preheat the grill to a medium heat using a 2-zone setup with coals to one side of the grill. Allow the grill to warm up with the lid closed, vents open. Add a chunk of hardwood for additional smoke flavor before adding the wings. Take the wings out of the fridge while you are warming up the grill. Place the wings in the smoker and allow them to cook for about 50-75 minutes, until the internal temperature is about 165°F. You may need to rotate the wings around, as the ones closest to the coals will cook faster.
- Increase the heat to about 350°F, or grill up the wings directly over the coals. Allow the wings to crisp up more, cooking them until about 180-185°F so they become crispy and tender.
- Remove the wings and place them in a bowl. Pour the BBQ sauce over them and shake the bowl to coat them. Serve immediately.
Notes
Prep the wings the night before, dry-brining in the fridge will help the skin crisp up more when it’s time to cook.
- Prep Time: 5 minutes
- Marinade Time: 2 hours
- Cook Time: 90 minutes
- Category: Chicken & Poultry
- Method: Smoking
- Cuisine: Appetizer
