Crispy Smoked Buffalo Wings (Printable Version)

Smoky, crispy wings with tangy buffalo coating. Perfect crowd-pleasing appetizer for any gathering.

# What You Need:

→ Chicken Wings

01 - 2 lbs chicken wings, separated into drums and flats
02 - 1 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika

→ Buffalo Sauce

07 - 1/2 cup hot sauce (such as Frank's RedHot)
08 - 1/4 cup unsalted butter, melted
09 - 1 tbsp honey
10 - 1 tsp Worcestershire sauce
11 - 1/2 tsp garlic powder

→ To Serve

12 - Celery sticks
13 - Blue cheese or ranch dressing

# How to Make It:

01 - Preheat smoker or grill to 250°F with indirect heat. Add hickory or applewood chips for smoke flavor.
02 - Pat wings dry with paper towels. Toss in large bowl with baking powder, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Place wings in single layer on wire rack set over baking sheet.
04 - Smoke wings at 250°F for 45 minutes.
05 - Increase heat to 425°F and cook for 30 minutes, or until crispy and golden brown, flipping once halfway through.
06 - Combine hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder in small saucepan over low heat. Whisk until smooth and warmed through.
07 - Transfer smoked wings to large bowl, pour buffalo sauce over, and toss to coat evenly.
08 - Serve immediately with celery sticks and blue cheese or ranch dressing.

# Expert Advice:

01 -
  • The baking powder trick creates skin that shatters when you bite it
  • Smoking first, then crisping gives you that impossible combination of tender meat and crackling skin
  • The homemade sauce hits every note—spicy, tangy, and just sweet enough to keep you coming back
02 -
  • Dry wings are crucial—any moisture on the skin will steam instead of crisp, so don't skip the paper towel step
  • The two-temperature method is non-negotiable for that perfect smoke-then-crisp texture
03 -
  • Line your baking sheet with foil under the wire rack to catch all the rendered fat
  • If your sauce seems too thick, add a teaspoon of water until it flows freely

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