The best method for Smoked Buffalo Chicken Wings with crispy skin.
Learn the tips and tricks for getting crispy skin when cooking smoked buffalo chicken wings low and slow.
My husband is from Rochester, NY, and I’m pretty sure that means it is required by upstate NY law a baby’s first food must be Buffalo Chicken Wings. Well, at least by the time they get teeth. Or at a minimum parents are required to douse their child’s rice cereal with Frank’s Red Hot.
Either way, Buffalo Chicken Wings are an upstate NY original and an American pub staple. And by “buffalo” I’m not referring to the animal, but instead Buffalo, NY, the city where these indulgent treats originated at Anchor Bar.
Fun fact, Anchor Bar was the first place we ate after getting married. True Story.
We’ve been working on a smoked version of wings for some time. The problem with smoking is you don’t cook at a high enough heat to get that crispy skin that is really desirable for wings.
But we’ve come up with an answer and the secrets to getting crispy skin when cooking wings low and slow that are also mouth watering juicy and delicious!
Why yes, that would be hubby, smoking wings in the snow on New Year’s Day.
Did I mention these smoked buffalo chicken wings are a much “lighter” alternative to the deep fried restaurant versions? Plus they’re smoked, which makes them so much more flavorful!
How to Smoke Chicken Wings with Crispy Skin
- First of all we find it’s important to dehydrate the wings in the refrigerator. This allows for the skin to be fairly dry before you even start the smoking process. Rinse and pat dry your wings, then place them on a baking sheet in the refrigerator for 3 hours.
- Next, smoke your wings at a low temperature to get that delicious smoke infusion.
- Then, right towards the end, jack up the heat to at least 350 to finish them off (or higher).
- Alternatively (and not mentioned in the recipe or video) you can transfer them to a hot grill to finish them off, or place them under the broiler for a couple minutes.
How long does it take to Smoke Wings?
It takes roughly 90 minutes for crispy skin wings on the smoker. Smoke the wings at 225 degrees for one hour. Then increase the temperature to at least 350 for an additional 30 minutes. Conditions will effect the exact time. The key is to not pull the wings until you feel that crispy skin on the exterior. You can tell by touch!
Video for Smoked Buffalo Chicken Wings
Recipe for the BEST Smoked Wings with Crispy Skin
Smoked Buffalo Chicken Wings
- 12 - 18 Chicken Wings or “Party Wings” as you’ll sometimes see them called
- 1 cup Frank’s Red Hot sauce
- 2 tablespoons butter
- Rinse wings in cold water and pat dry (this is a good habit to get into when cooking any kind of poultry).
- Place a drying rack over a cookie sheet and place wings on top.
- Place into a refrigerator, uncovered, for up to three hours to dehydrate. This is crucial to the end texture of the chicken. This process will prevent the wings steaming when you cook it, which creates a rubbery texture. We’re going for crispy here, trying to emulate the texture of fried wings.
- When ready to cook, preheat smoker to 225 degrees.
- Put wings on the smoker for one hour.
- Then increase heat to 350 and let wings cook another 30 minutes, then flip for remaining 30 minutes (flipping gives grill marks to each side). Conditions can change which can lead to more time. The key is to not pull the wings off until you get that crispy outside. You can tell by touch.
- Remove from smoker and toss immediately with sauce.
- Serve with your favorite dipping sauce. Hubby requires blue cheese (he wouldn’t have it any other way). I’m a ranch fan.
For the Sauce: (prep sauce just before the wings come off the smoker)
- Bring butter and sauce to simmer (not boil!!) and remove from heat. Place into a bowl. *see notes
Wine Pairing for Buffalo Chicken Wings
In the wine and food pairing world, they say “what grows together goes together.” Well my two favorite things from Upstate New York (besides my husband!) are the wings, and the wine. And yes, they actually do go quite well together.
Look for semi-dry Rieslings from the Finger Lakes Region of New York State. They have lovely crisp juicy apple, peach, and apricot aromas, lively acidity, and a cooling sweetness that will refresh and cool your palate from these wings.
People are always recommending sweeter wines (like sweet Rieslings and Gewürztraminer) with Thai food. And while, yes, that works, the whole idea is that they pair well with spicy food in general (not just Thai), I say also pair them with Buffalo Wings. Try it!
Why is this so?
Because these wines have a small amount of residual sugar in them, leaving a slightly sweet and refreshing feeling that cools the palate. When your mouth is hot from spicy food, what do you want? Something to cool it. It’s the same thing that happens when you take a sip of an ice-cold beer after a bite of something spicy, which is why beer is the typical drink of choice for most wing enthusiasts.
Alternatively, these wings work fantastic with a fruity rosé!
More Buffalo Chicken Inspired Recipes
- Smoked Buffalo Chicken Dip
- Smoked Buffalo Turkey Dip
- Grilled Buffalo Chicken Salad
- Smoked Buffalo Chicken Jalapeno Poppers
- Smoked Buffalo Chicken Pizza
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