The Ultimate Smoked Buffalo Chicken Wings

Ingredients

• 12–18chicken wings (drumettes and flats)
• 240 ml (1 cup)Frank's RedHot Sauce
• 28 g (2 tablespoons)butter

Instructions

1. 1

   Rinse and dry

   Rinse the wings under cold water, then pat them thoroughly dry.

2. 2

   Arrange the wings

   Set a drying rack over a baking tray and arrange the wings on the rack.

3. 3

   Chill uncovered

   Refrigerate the wings uncovered for up to 3 hours to dry the skin.

4. 4

   Smoke the wings

   When ready to cook, preheat the smoker to 107°C (225°F). Smoke the wings for 1 hour.

5. 5

   Raise the heat

   Increase the smoker temperature to 163°C (325°F) and cook the wings for 30 minutes. Turn them over and cook for a further 30 minutes, until the outside is crisp. Cooking conditions may affect the timing; if needed, raise the heat briefly to help crisp the skin.

6. 6

   Warm the sauce

   Just before the wings are done, gently bring the butter and hot sauce to a simmer in a pan; do not let the mixture boil. Remove it from the heat and transfer it to a bowl.

7. 7

   Coat the wings

   Take the wings off the smoker and toss them with the sauce straight away.

8. 8

   Serve with dip

   Serve with your favourite dipping sauce.

What are smoked Buffalo wings?

Buffalo wings are chicken wings coated in a tangy, hot sauce, a style associated with Buffalo, New York. This barbecue version smokes the wings before tossing them in a simple butter-and-hot-sauce mixture.

The method balances smoky cooking with a hotter finish intended to crisp the skin. Drying the wings uncovered first helps the surface avoid steaming in the smoker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 247 calories, 18g protein, 0g carbs, 19g fat.

The chicken provides most of the protein, while the butter contributes much of the fat; the hot sauce adds little to the carbohydrate content. Pair a serving with vegetables or salad for a fresh contrast, or add a starchy side if you want a more filling plate.

Why dry the wings first?

Uncovered chilling: arrange the patted-dry wings on a rack over a tray and refrigerate them for up to 3 hours. Air can circulate around the wings, helping the surface dry before cooking.

A dry surface: moisture on the skin can encourage steaming rather than browning. Patting the wings dry before chilling is an important part of this recipe’s texture technique.

The two-stage smoking method

Lower heat: smoke the wings at 107°C (225°F) for 1 hour to cook them gently and develop smoky flavour.

Hotter finish: raise the smoker to 163°C (325°F), cook for 30 minutes, then turn the wings and cook for another 30 minutes. The recipe notes that conditions vary, so use crispness as well as the stated timing to judge the finish.

How to tell when they are ready

Look for a browned, crisp-looking exterior after the hotter stage, including on both sides. If the skin still feels soft, the method allows for a brief increase in heat to help finish it.

Avoid relying on the clock alone: the recipe points out that cooking conditions can change how long crisping takes. Turn the wings after the first 30 minutes at the higher temperature.

Keep the sauce smooth

Gentle simmer: warm the butter and Frank's RedHot Sauce together just before the wings come off the smoker. Take the pan off the heat once the mixture simmers; do not boil it.

Toss promptly: coat the wings as soon as they leave the smoker so the sauce clings to their hot surfaces. Excessive heat when preparing the sauce can cause the butter and hot sauce to separate.

Serving ideas

Serve the wings straight after tossing, with a dipping sauce of your choice. Their smoky heat also works well alongside crisp vegetables or a simple salad.

For a more substantial spread, add a filling side dish such as potatoes or bread. Keep any extra dip separate so everyone can choose how much to serve.

Recipe notes & tips

• Pat the wings thoroughly dry before putting them on the rack.
• Leave the wings uncovered in the fridge for up to 3 hours.
• Arrange the wings on a rack so air can circulate around them.
• Turn the wings after 30 minutes at 163°C (325°F).
• Warm the butter and hot sauce gently and stop at a simmer.
• Toss the wings with the sauce as soon as they leave the smoker.

Variations

• Adjust the heat: use more or less hot sauce to suit your preference.
• Change the dip: serve with your favourite dipping sauce.
• Add a fresh side: pair the wings with crisp vegetables or salad.
• Make a fuller spread: serve alongside potatoes or bread.
• Serve sauce on the side: keep some of the sauce separate for dipping.

Common mistakes to avoid

• Leaving the skin damp: pat the wings dry and chill them uncovered on a rack.
• Skipping the fridge step: allow up to 3 hours for the wings to dry before smoking.
• Forgetting to turn: flip the wings after 30 minutes at the higher temperature.
• Boiling the sauce: bring the butter and hot sauce only to a gentle simmer.
• Overheating the butter: warm the sauce mixture gently to help it stay combined.
• Saucing too late: toss the wings immediately after taking them off the smoker.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven or air fryer until hot, rather than using a microwave, to help the skin regain some crispness.

Frequently asked questions