Smoked Chicken Wings With Buffalo Sauce Recipe | Sip Bite Go
Make the best smoked wings ever. You’ll love the taste of these hot smoked chicken wings with dry rub and buffalo sauce. Use any pellet grill to smoke wings. In the video demo, you’ll see I’m making Traeger wings. Let’s do it!
Season wings with the smoked wings rub. Pat wings dry with a paper towel and add them to a large bowl or a large gallon size plastic bag. And dry rub spices to the bag (garlic powder, baking powder, cayenne pepper, and salt). Seal the plastic bag closed and shake the chicken wings and seasoning, making sure all ingredients are distributed to coat the wings. Refrigerate seasoned wings for at least 30 minutes so they absorb all the flavors of the seasoning.
Prep the smoker. Preheat the smoker to 180°F (preheating on the Trager pellet grill takes about 15 - 20 minutes to reach the smoked wings temperature).
Start smoking chicken wings on low. When it comes to how long to smoke wings, there are two different settings you’ll use. First, place chicken wings in the smoker, on the grill grates for 20 minutes at 180°F. (I don’t find it necessary to use any olive oil or cooking spray)
Finishing smoking wings at a higher temperature. Then flip the chicken wings with tongs, turn up the Traeger smoker temperature to 350°F, and cook for another 50 minutes or until the internal temperature of the largest chicken wing reaches 165°F. This is a good time to make the wings sauce.
Make buffalo sauce while smoking chicken wings. Add Frank’s buffalo wings sauce and melted butter to a medium sized bowl. Whisk to combine. Add fresh chopped parsley to the sauce and combine for a final time. Set aside until the wings are ready.
6. Coat smoked wings in buffalo sauce. Once wings finish cooking, add them to a large bowl. Add buffalo sauce and toss them until coated evenly. Transfer to a platter, drizzle on any buffalo sauce from the bowl, and serve immediately with your favorite condiments.