4 lbs chicken wings (flats and drumettes separated)
3 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp black pepper
1 tbsp kosher salt
1 cup Frank's RedHot sauce
6 tbsp unsalted butter
1 tbsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp white vinegar
Ranch or blue cheese dressing for serving
Steps
Pat wings dry with paper towels and toss with paprika, garlic powder, onion powder, salt, and black pepper. Let sit 30 minutes at room temperature.
Set smoker to 225°F with hickory or oak wood. Place wings directly on grates in a single layer.
Smoke for 60 minutes until the skin renders slightly and wings reach an internal temperature of 160°F.
While wings finish smoking, combine Frank's RedHot, melted butter, Worcestershire sauce, cayenne, and white vinegar in a saucepan over medium heat. Stir until smooth.
Increase smoker temperature to 350°F or move wings to a hot grill. Cook 10–12 minutes more until skin crisps and edges char slightly.
Pull wings when they hit 165°F internal temp. Let rest 3 minutes.
Toss wings in buffalo sauce and serve immediately with ranch or blue cheese dressing.
Get Crispy Skin in the Smoke
The key to avoiding rubbery wings is separating the flats from drumettes so they cook evenly, and starting at 225°F to render the fat slowly. The final hot phase at 350°F crisps the exterior without drying the meat. Don't skip the rest—it keeps the meat juicy.
FAQ
Can you smoke wings without finishing them hot?
Yes, but the skin won't be as crispy. You'll get tender, smoky wings at 225°F for 90 minutes total, but most pitmasters finish hot (350°F for 10–12 min) to tighten the skin and add texture. The sauce and dipping condiment make up for softer skin if you skip the hot phase.