Smoked chicken wings seemed like the perfect football food and since last Sunday, Seattle played in the Super Bowl against that other team who shall not be named. You know, the one that improperly deflates the balls. To celebrate the special day in Seattle sports history, I planned to have a couple of friends over and make nachos and smoked chicken wings with buffalo style sauce. To me, these are the ultimate football foods, and it gave me a chance to try smoking chicken wings in the “Garbeque“.
Moist and Delicious
To combat any issues around dried out poultry skin in the smoker, I basted my bird with olive oil. This helps keep the skin nice and moist during smoking. I sprayed a little olive oil on them about halfway through the cooking process. This helped retain the seasoning on the wings and kept the skin moist. The sauce kept things moist and delicious after cooking was completed, so I only needed to baste the wings once.
How Hot is Too Hot
I found the wing sauce for this recipe on a YouTube channel called “How To BBQ Right” by Malcolm Reed. It sounded really good and I was looking for a good spicy sauce for my wings. The key ingredient is Franks hot sauce, which I have used for wings in the past, and is in my opinion, the best hot sauce for wings. Malcolm’s recipe sounded much better than anything I had tried before, and the added sweetness to cut the hot a little bit was an excellent idea.
The Buffalo Sauce
Here is Malcolm’s recipe for wing sauce. Just mix it all together and toss in a bowl with your wings. Serve with celery and carrots stick and ranch or blue cheese dressing for dipping.
- 8 oz Franks
- 4 oz butter
- 1 tbs Worcestershire sauce
- 2 oz honey
- 1 tsp granulated garlic
- 1 tsp black pepper
Cut The Heat
This wing sauce was “burn your ass” off hot. I used Franks Red Hot Buffalo wing sauce and put extra honey in it to sweeten it up a bit. If you want a less spicy sauce, to use a milder hot sauce or cut it with a tablespoon or two of sour cream. Or try cutting it with ranch dressing as well. While I like it spicy, this was almost too spicy. The great thing about too spicy though, is that the leftovers make a great ingredient in other dishes like buffalo bean soup, enchiladas, and casseroles where the heat can be cut down by other ingredients. Next time I make these I’m going to try it with a milder sauce and set aside some smoked wings with my own homemade BBQ sauce for those who like them less spicy.
Smoked Chicken Wings
Delicious smoked chicken wings are great for an appetizer on game day, or anytime.
- 2 - 4 lbs chicken wings
- 4 tbsp chicken rub
- 1 can olive oil cooking spray
Spray the wings with cooking spray and place in a smoker at a temperature of about 275° to 300° degrees Fahrenheit.
Check after about 1 hour. Take one wing and rip apart, if the juices run clear and the meat is no longer pink, the wings are done.
Combine the ingredients for the Buffalo style wing sauce.
Place wings in a deep bowl and pour the sauce over the wings. Shake the bowl around to coat the wings thoroughly.
Serve with carrots and celery sticks and dip in ranch or blue cheese dressing.