Description
There are two secrets to these smoked buffalo chicken wings. The first is dipping them in an incredibly flavorful rub before smoking them to ensure that every bite will burst with flavor. The second secret is smoking them until they reach the perfect temperature and increasing the heat right at the end so the meat absorbs all that flavor! When they come out of the smoker, they are tender and juicy with crispy skin!
Ingredients
Scale
- 5 lbs chicken wings
- 3 tbsp baking powder
- 3 tbsp dry rub
- olive oil
Dry Rub
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1/2 tbsp brown sugar
- 1/2 tbsp ground dried mustard
- 1/2 tbsp chili powder
- 1 tsp black pepper
- 1/2 tsp chipotle chili powder
- 1/2 tsp sea salt
- 1 1/2 tsp cayenne pepper
Instructions
- Preheat your smoker to 250 degrees F.
- Place wood chips in the smoker (most electrical smokers will have this option): the best recommendations for chicken wings are hickory, applewood, mesquite, and cherry wood.
- Combine all spices in a small bowl and mix well.
- Pat the chicken wings dry using a paper towel.
- Place wings in a plastic bag and sprinkle them with a little olive oil, baking powder, and the dry rub from your mixing bowl.
- Shake the bag to distribute the dry ingredients evenly.
- Take the wings out of the bag and place them piece by piece on the smoker’s grates.
- Flip the wings every 30 minutes and let them sit in the smoker until the internal temperature reaches 165° F – the total smoke time will be about 45 minutes.
- When the wings turn the desired temperature, increase the smoker temperature to 425°F to crisp the skin, and let the wings cook for another 15 minutes or until they reach 175°F internal temperature.
- Remove the wings from the smoker.
- Serve with your favorite side dish and barbecue sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Cuisine: American
Nutrition
- Calories: 223