Smoked Buffalo Chicken Wings
Perfect for game day or any party, these buffalo wings from Dallas McGarity, chef and owner of the Fat Lamb in Louisville, KY, take minutes to prep and cook to perfection in a smoker. If using a GE Profile™ Indoor Smoker to make these wings, set the smoker to Smoke Level 3.
Note: This recipe includes directions for making a simple rub and finishing the wings with a classic buffalo-style sauce. But if you prefer more sweet-and-smoky barbecue flavor, you can also season the wings with our Williams Sonoma Smokehouse Rub and finish them with our Hot Honey BBQ Sauce.
Ingredients
For the rub:
- 2 Tbs. smoked paprika
- 1 Tbs. ground cumin
- 1/2 Tbs. cayenne
- 2 Tbs. granulated garlic
- 1 Tbs. mustard powder
- 3 Tbs. kosher salt
- 1 Tbs. freshly ground black pepper
For the chicken:
- 1 Tbs. vegetable oil
- 6 lbs. (3 kg) chicken wings (around 30 wings), patted dry with a paper towel
For the sauce:
- 2 oz. (1/2 Stick/60 g) unsalted butter, melted
- 1 1/2 cup (12 fl. oz./375 ml) hot sauce, such as Frank’s Redhot
Directions
Preheat your smoker to 275°F (135°C) with hickory or mesquite pellets.
In a medium bowl, mix all the rub ingredients together. Next, coat the wings with the oil and enough rub so that it coats the chicken thoroughly. Store any leftover rub in an airtight container.
When the smoker is ready, place your rubbed wings on the grates and smoke for about 2.5 to 3 hours until the temperature reaches 165°F (74°C), rotating and turning them about halfway through the cooking process. For crispier wings, crank up the heat to 300°F (150°C) for the last 30 minutes of cooking.
Place the melted butter and hot sauce in a large bowl and sauce the wings to serve. Serves 8 to 10.
Recipe courtesy of Dallas McGarity, chef and owner of the Fat Lamb in Louisville, KY