Can I make the sauce ahead of time?

Absolutely! After you prepare the sauce, it will stay fresh in an airtight container in the refrigerator for up to 7-10 days. So if it will help you save time, I definitely recommend making the sauce ahead of time! And if you have any extra sauce on hand after making these buffalo wings, I recommend drizzling it on a grilled buffalo scallop salad !

How can I guarantee crispy wings?

For extra crispy smoked chicken wings, try dry brining them in the fridge for a few hours or overnight to help dry out the skin for a better crunch. Make sure your grill is fully preheated, and be sure to finish the wings directly over the heat for that perfect crispy finish!

Can I smoke wings in a pellet grill?

Yes, you can create very crispy smoked buffalo wings in a pellet smoker. Use the same process but crank up the heat at the very end for "searing" to get that crispy skin.

Crispy Smoked Buffalo Wings - Chiles and Smoke

Ingredients

Scale

2 pounds wings
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder

Homemade Buffalo Sauce

1 1/4 cup Franks or Crystal hot sauce
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire
1/2 cup cold unsalted butter, cubed
Salt to taste

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Instructions

Prepare the wings. Pat the wings dry with a paper towel and place them in a large bowl. Mix the seasoning ingredients together in a small bowl, and sprinkle over the wings, stirring to evenly distribute the seasoning.
(optional) Dry brine the chicken in the fridge. Lay out the wings in a single layer on a baking sheet with a wire rack. Place the tray in the fridge for at least 2 hours, up to overnight. Remove them from the fridge just before heating up the grill.
Make the buffalo sauce. Add all ingredients except for the butter into a saucepot. Warm on the stove at medium-low heat and whisk to incorporate the ingredients, bringing it to a low simmer. Turn the burner to the lowest setting, and add a few cubes of butter to the sauce. Whisk to melt the butter, and slowly add more and more cubes until everything has been mixed in. Shut off the burner and whisk for another minute. Taste and season to adjust. Store the sauce in the fridge once it cools if not using right away. Warm it up on low in a saucepan before use if it thickens too much. The sauce will stay fresh for about 7-10 days.
Heat up the grill. Preheat the grill for indirect cooking, aiming for about 350-375°F with the lid closed. Place the coals on one side, leaving you a cool side to place the wings on. If using a round grill such as a kettle grill, place the coals in a pile in the center, leaving the outside ring as the cool spot.
Place the wings away from the heat on the grill 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. Remove them and add to a bowl.
Sauce and serve. Pour just enough of the sauce to coat the wings generously, and give them a toss in the bowl. Serve immediately and enjoy!

Author: Brad Prose
Prep Time: 30 min
Cook Time: 45 minutes
Category: Chicken & Poultry
Method: Grilling
Cuisine: Appetizer, Wings

Nutrition

Serving Size:
Calories: 272
Sugar: 0.2 g
Sodium: 1399.5 mg
Fat: 20.6 g
Carbohydrates: 1.9 g
Protein: 19.7 g
Cholesterol: 94.2 mg