Smoked Buffalo Chicken Wings

Name: Smoked Buffalo Chicken Wings with Dry Rub
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs chicken wings; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp Old Bay seasoning; 1/2 tsp smoked paprika; 1/2 tsp cayenne pepper; 1/2 tsp ground mustard; 1/2 tsp dried thyme; 1 tsp salt; 1 cup cayenne pepper hot sauce; 2 tbsp butter; 1 tbsp apple cider vinegar; 1 tbsp honey; 1/2 tsp garlic salt; Blue cheese dressing, for serving

Smoked buffalo chicken wings combine a savory dry rub, low-temperature smoking, and a high-heat finish before being tossed in tangy homemade buffalo sauce for juicy, crispy results.

🌍American 🏷️Smoked chicken wings 🏷️Buffalo wings 🏷️Chicken wings 🏷️Smoker recipe Game-day

🏷️

🏷️Appetizer

-0:00

jackiehartlaubonTikTok

Total

1h 30m

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

3 lbs chicken wings
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Old Bay seasoning
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp ground mustard
1/2 tsp dried thyme
1 tsp salt
1 cup cayenne pepper hot sauce
2 tbsp butter
1 tbsp apple cider vinegar
1 tbsp honey
1/2 tsp garlic salt
Blue cheese dressing, for servingoptional

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Instructions

1
In a small bowl, combine garlic powder, onion powder, Old Bay seasoning, smoked paprika, cayenne, ground mustard, dried thyme, and salt to create the dry rub. Mix well.
2
Place chicken wings in a large bowl. Sprinkle about half of the dry rub over the wings and toss to coat. Add the remaining rub and toss again. Drizzle with olive oil and mix until all wings are evenly coated.
3
Preheat your smoker to 225-250°F. Arrange the seasoned wings on the smoker grates.
4
Smoke the wings for 30 minutes, then flip them and smoke for an additional 30 minutes.
5
While the wings are smoking, prepare the buffalo sauce. In a heatproof bowl or measuring cup, combine the hot sauce, butter, apple cider vinegar, honey, and garlic salt. Whisk until smooth.
6
After the initial hour of smoking, increase the smoker temperature to 375°F. Continue to cook the wings until the skin is golden brown and crispy.
7
Once cooked, remove the wings from the smoker and let them rest for a few minutes.
8
Place the rested wings in a large serving dish, pour the buffalo sauce over them, and toss to coat completely.
9
Serve immediately with blue cheese dressing for dipping.

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Tips & Notes

Pro tips

Pat wings completely dry before applying the dry rub to ensure better seasoning adherence and crispier skin during the high-heat finish.
Use a two-zone smoking approach: smoke low and slow first to render fat and absorb smoke flavor, then blast with high heat to crisp without overcooking the interior.
Apply buffalo sauce immediately after the high-heat finish while wings are still hot so the sauce adheres and reduces slightly from residual heat.
Avoid moving wings frequently during low-temperature smoking; let them sit undisturbed to develop a consistent smoke ring and render fat evenly.

Substitutions

Smoked paprika → regular paprika (flavor will be less smoky; consider adding 1/4 tsp liquid smoke to the rub)
Old Bay seasoning → Cajun seasoning or blackening spice (note: will shift flavor profile)
Olive oil → avocado oil or vegetable oil (neutral alternatives with similar smoke points)

Storage & make-ahead

Store cooled wings in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-12 minutes until warmed through, or toss in a hot skillet for 2-3 minutes to re-crisp the skin.

Equipment

Smoker · Meat thermometer

Common Questions

How long should I smoke chicken wings at low temperature?

Smoke wings at low heat (225-250°F) for approximately 30-45 minutes until they begin to render fat and develop smoke flavor, then finish at higher heat to crisp the skin.

Can I make the buffalo sauce ahead of time?

Yes, homemade buffalo sauce can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. Reheat gently before tossing with wings.

What's the best way to get crispy skin on smoked wings?

After the low-and-slow smoking phase, increase the smoker temperature to 350-400°F for 5-10 minutes to crisp the exterior without drying out the meat.

Can I substitute Old Bay seasoning in the dry rub?

Yes, use an equal amount of seafood seasoning or a Cajun spice blend as a direct substitute, though the flavor profile will shift slightly away from the original recipe.