How long does it take to smoke buffalo wings?

About 45 to 60 minutes total over indirect heat at 350 to 375°F, until they hit 165°F internal. Exact time depends on wing size and how steady your fire runs. From there, a 5 to 8 minute direct sear crisps the skin and brings them up to 180 to 185°F.

What temperature should smoked wings be?

Pull them at 180 to 185°F internal, not the standard 165°F safe minimum. Wings carry more connective tissue than other cuts, and the extra 15 to 20 degrees renders it out, giving you better texture and crispier skin.

Do you need baking powder or cornstarch for crispy smoked wings?

No, not with this method. A lot of smoked wing recipes lean on baking powder or cornstarch to dry out the skin, but the dry brine and direct-heat sear here do that job without either one. Pat the wings dry, salt them, and let them sit uncovered in the fridge, and the skin gets just as crispy without an extra ingredient in the rub.

Should I use whole wings or separate flats and drumettes?

Either works. Whole wings hold together better on the grate and look better on a platter, but flats and drumettes cook a few minutes faster and more evenly since they're a more uniform thickness. If you buy whole wings and want to separate them, cut through the two joints where the segments meet.

Can I smoke wings on a pellet grill?

Yes. Smoke at 350 to 375°F as written, then finish on a hot skillet or side burner for 3 to 4 minutes per side since most pellet grills don't give you true direct-flame searing.

Smoked Buffalo Wings Recipe (Crispy Skin Method)

Ingredients

Scale

Wings

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 Frank’s 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

Cook Mode Prevent your screen from going dark

Instructions

Pat the wings completely dry with paper towels and place them in a large bowl. Mix the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder together, then sprinkle over the wings and toss to coat evenly.
Lay the wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for at least 2 hours, up to overnight, to dry brine. Remove from the fridge just before you light the grill.
Make the buffalo sauce. Combine the hot sauce, apple cider vinegar, garlic powder, onion powder, and Worcestershire in a saucepot over medium-low heat. Whisk until it comes to a low simmer. Drop the heat to its lowest setting and add the cold butter cubes a few at a time, whisking until each batch melts before adding more. Once all the butter is in, kill the heat and whisk for another minute. Taste and adjust salt. The sauce holds in the fridge for 7 to 10 days.
Set up your grill for indirect heat at 350 to 375°F with the lid closed. Coals on one side, wings on the cool side. For a kettle grill, pile the coals in the center and use the outer ring as the cool zone.
Place the wings on the cool side and let them cook undisturbed for the first 30 minutes. Check and rotate as needed. Total indirect time runs 45 to 60 minutes depending on wing size, until they hit 165°F internal.
Move the wings directly over the coals. Flip and cook until the skin is crisp and the internal temp reaches 180 to 185°F, about 5 to 8 minutes depending on your fire.
Toss the hot wings in just enough buffalo sauce to coat generously. Serve immediately while the skin is still crisp.

Notes

Buffalo sauce holds in the fridge 7-10 days.
For a pellet grill, smoke at 350-375°F as written, then finish on a hot skillet or side burner 3-4 minutes per side for crispy skin.

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