Smoked Buffalo Wings

With football season around the corner, everyone is preparing for their tailgate favorites. No season kickoff is complete without hot wings. I have been developing my wing recipe for many years and they have become a weekly staple around my house.

You can smoke, deep fry, direct heat grill or air fry this wing recipe.

Don’t see the video above? Click here.

Pro tip: If you over smoke the wings and do not sear them, the skin will become leathery. You can also brush them with butter while they cook to help prevent this.

Buffalo Wings

1 pack of chicken wings

1 bottle of Frank’s Red Hot Sauce

2 Tbsp of extra virgin olive oil

2 Tbsp garlic jalapeño rub

2 Tbsp Cavender’s seasoning

2 Tbsp steak seasoning

2 Tbsp garlic herb blend

Take the wing sections and a butcher knife and cut through the joint, this gives you two wing sections a drum and a flat. Cut the wing point off, there is no meat there.

If deep-frying the wings, coat in half of the dry rub and after they come out of the fryer apply the rest of the rub to season.

After you have split the wings into sections, place them in a bowl and add extra virgin olive oil and the spice rub. Mix the wings and rub all together. Let sit for a minimum of 30 minutes for the rub to adhere to the wings.

The key to a good wing is all in the rub and the doneness of the wing itself.

Add the wings to your 325 degree grill away from the heat source and let them smoke for 1 hour. Move the wings to the heat source and rotate every 10 minutes to get a sear on the skin of the wings. This is called reverse searing.

Once the hour and a half cooking process is completed, remove the wings and pour your Frank’s Red Hot sauce over them, or your favorite flavor of Buffalo or barbecue sauce.

Return to the grill for 15 minuets to caramelize the sauce onto the wings. Serve with ranch or blue cheese dressing.

For last week’s recipe click here.

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