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    You are here: Home » Food » Poultry » The Ultimate Smoked Chicken Wings (with crispy skin!)

    The Ultimate Smoked Chicken Wings (with crispy skin!)

    January 22, 2020 By Mary 84 Comments

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    Smoked Buffalo Chicken Wings pin
    Smoked Buffalo Chicken Wings pin
    Smoked Buffalo Chicken Wings pin
    Smoked Buffalo Chicken Wings pin

    The best method for Smoked Chicken Wings (Buffalo Style) with crispy skin is to dehydrate the wings in the fridge, smoke, then sear.

    Learn the tips and tricks for getting crispy skin when cooking smoked chicken wings low and slow. Check out some of our other favorite Buffalo flavor inspirations like this smoked chicken dip or these stuffed chicken breasts.

    Smoked Buffalo Chicken Wings with Crispy Skin
    Jump to:
    • The Best Smoked Chicken Wings, Buffalo Style
    • How to Smoke Chicken Wings
    • How long to Smoke Chicken Wings?
    • What is the Best Wood For Smoked Wings?
    • More Buffalo Chicken Inspired Recipes
    • Wine Club
    • Wine Pairing for Buffalo Chicken Wings
    • Smoked Buffalo Chicken Wings Recipe

    The Best Smoked Chicken Wings, Buffalo Style

    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.

    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 making Buffalo style wings for years, and found the very best way to emulate the same signature style, while maintaining crispy skin, while cooking on the smoker. 

    Crispy skin is hard to achieve while cooking low and slow. You need heat to get that crispness. Well we have the answer and the secrets to getting smoked chicken wings with crispy skin while cooking low and slow.

    Smoking and grilling in the snow
    Why yes, that would be hubby, smoking wings in the snow on New Year’s Day. 

    How to Smoke Chicken Wings

    Follow these steps for the most incredible smoked chicken wings WITH crispy skin.

    1. First dehydrate the wings in the refrigerator. This allows for the skin to be fairly dry before you even start the smoking process. Pat dry your wings, then place them on a baking sheet in the refrigerator for up to 3 hours.
    2. Next, smoke your wings at a low temperature to get that delicious smoke infusion.
    3. Then, right towards the end, increase the heat to at least 375 degrees (or higher) to finish them off.
    4. 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 of minutes.

    How long to Smoke Chicken Wings?

    It takes roughly 90 minutes for smoked chicken wings with crispy skin 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 affect 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!

    Cooking chicken wings on a smoker

    What is the Best Wood For Smoked Wings?

    Fruit wood, and specifically apple or cherry is ideal for smoked chicken wings. The wood burns sweet and give a touch of smoke flavor. Mesquite or oak will have more intense smoke flavor if you want to really go big.

    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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    Wine Pairing for Buffalo Chicken Wings

    A Large plate of smoked chicken wings served with wine and celery

    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 chicken 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 for smoked chicken wings. 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!


    *This recipe was originally published in October, 2013, and updated in January, 2020, with new photos. The original recipe remains the same.

    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes. 

    top down image of smoked buffalo wings with ranch, carrots, and celery

    Smoked Buffalo Chicken Wings Recipe

    The best method for smoked wings with crispy skin. This success of this recipe is ALL in the technique. Well, that, and the Frank’s. But seriously pay attention to the technique! 
    4.68 from 79 votes
    Print Pin Rate Save Saved!
    Prep Time: 3 hours
    Cook Time: 1 hour 30 minutes
    Total Time: 4 hours 30 minutes
    Servings: 4 servings
    Calories: 463kcal
    Author: Mary Cressler | Vindulge
    Cost: $15.00

    Ingredients

    • 16-20 Chicken Wings, or "Party Wings" as you'll sometimes find them labeled
    • 1 tablespoon olive oil
    • ½ teaspoon kosher salt
    • ½ teaspoon coarse ground pepper

    Sauce:

    • 1 cup Frank’s Red Hot sauce
    • 2 tablespoons butter
    Prevent your screen from going dark

    Instructions

    • Pat dry the chicken wings with a paper towel.
    • Place a drying rack over a cookie sheet and place wings on top.
      raw Wings on Cookie Sheet
    • Place into a refrigerator, uncovered, for 1-3 hours to dehydrate (3 hours being optimal). 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.
      Wings on Cookie Sheet in the fridge
    • When ready to cook, preheat smoker to 225 degrees, and remove wings from fridge.
    • In a large bowl, toss the wings with olive oil, salt, and pepper.
    • Place wings on the smoker for one hour.
    • Next, increase heat to 350 and let wings cook another 30 minutes. 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 hot sauce mix.
    • Serve with your favorite ranch or blue cheese dip.

    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 large bowl to toss the wings in. *see notes

    Video

    Notes

    As I mentioned above, we’ve made these perfect on several occasions. We’ve also made every mistake you could make when it comes to cooking wings, so read these tips before you make this.
    1. The first, most important step, is patting dry, and then dehydrating your wings in the fridge. If you don’t do this you run the risk of your wings steaming in the smoker, creating a rubbery skin. Who wants wings with rubbery skin?! I see very few recipes recommend this, and you know what? Those recipes result in rubbery skin.
    2. If, when they are fully cooked, you don’t see a nice char or crispy outside, feel free to adjust the temperature on your smoker. I like to jack up the heat for a few minutes to give them a burst of heat helping to create a crispy outside.
    3. The sauce: Watch the temperature you melt the butter at. Slowly simmer this and don’t melt at a high heat. We’ve made this mistake before. If you melt the butter at too high a heat, and then add the Frank’s, the result is oily and the Frank’s does not integrate with the sauce. Instead the hot sauce separates from the butter. It’s a sad oily mess, and the sauce doesn’t stick to the chicken. 
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    Nutrition

    Calories: 463kcal | Carbohydrates: 1g | Protein: 36g | Fat: 34g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 2279mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Reader Interactions

    Comments

    1. Reggie says

      January 30, 2022 at 5:11 pm

      5 stars
      This has become my go to recipe for Hot Wings. My wings get rave reviews from my family and friends. This recipe is pretty easy and it makes me feel like I know what I’m doing.

      Reply
    2. Steve R says

      October 04, 2021 at 10:49 am

      4 stars
      Tried this method, dried wings, placed in refig overnight to get real dry. When smoked on pellet grill, skins were very tough. Maybe skin dried out too much, but they were not my best.

      Reply
    3. Mike Norton says

      February 14, 2021 at 9:07 am

      5 stars
      This is an incredible recipe! Easy to follow and the result was a hit. A few suggestions: leave the chicken in the fridge longer to minimize rubbery skin; research removing tendon on drumstick- it’s easy and eliminates that chewy part. The sauce was easy as well – tasty and not overly hot.

      Reply
    4. Leo says

      December 14, 2020 at 8:27 pm

      5 stars
      Awesome article! Well done and easy to understand. Im definitely going to try this technique this weekend and I am very excited.

      One quick question, are you able to marinate them before the drying process? Im thinking put them in some marinade overnight, then take them out of the marinade, pat them down and start the drying process from there? Would that make the drying for crispy skin not work or try it anyway and see?

      Reply
      • Sean Martin says

        December 14, 2020 at 8:31 pm

        Leo – great question. If you marinate the wings, I strongly suggest you marinate, then dry off in the fridge, then smoke. If you marinate and they are still wet, it will lead to rubbery skin. You can also use the corn starch technique with your dry rub if you want to add more of the fried chicken texture. Just go to our “Grilled Wings” recipe and you’ll see how that works.

        Reply
    5. Steve Kardian says

      December 06, 2020 at 1:35 pm

      5 stars
      Today will be my 4 weekend in a row that I have used your recipe and the wings have been as good (but certainly healthier) as my favorite wings place in Westchester County, NY. You were spot on with everything. I’m using the BGE for the smoking and grilling!

      Reply
      • Mary says

        December 06, 2020 at 4:01 pm

        Yessss!! Thank you so much for the feedback!

        Reply
    6. Todd says

      November 07, 2020 at 10:17 pm

      5 stars
      This was by far the best recipe for wings ever! We smoked them for an hour with Cherry wood, and then transferred them to the grill for the last 30 minutes (may have been too long, but they were crispy).

      Reply
      • Sean Martin says

        November 09, 2020 at 8:48 am

        Thanks so much for the feedback Todd!!!

        Reply
    7. tom mendicino says

      September 16, 2020 at 1:47 pm

      Ha!!! I meant 350 degrees not 450 degrees on last post. Tom

      Reply
    8. tom mendicino says

      September 16, 2020 at 1:45 pm

      My smoker doesn’t reach 450 degrees. What do you recommend? I thought of the oven for this step. Thoughts?

      Reply
      • Sean Martin says

        September 16, 2020 at 4:51 pm

        Tom, saw both comments! I would say you can finish in your oven for the higher temps and to get crispy. At the lower temp your options are limited. Baking powder allegedly helps, but we have not used that method. So I would just finish them in the oven at the temp recommended.

        Reply
        • Craig says

          October 10, 2021 at 1:03 am

          5 stars
          Tossing the wings in a little baking powder (NOT Bi Carb Soda) after patting dry, then putting then on a rack in the fridge for a few hours produces amazing crispy skin. Ive done wings with and without the baking powder. The baking powder makes for even crispier skin.

          Reply
    9. Joe says

      September 15, 2020 at 1:05 pm

      5 stars
      Awesome wings! I’ve used this method several times now with impressive results and always crispy skin. I’ve used different rubs and not used the baking soda–but you have to dry the wings in the fridge! I have friends that smoke their wings and then fry them for crispiness–this method is just so much better. Thanks so much for posting. Also I really appreciate the tip on melting the butter at lower temp. I got in a hurry once and the wing sauce separated–had no idea why–now I know! Every time I make these wings, I remember you folks and appreciate you taking the time to share your experience.

      Reply
      • Sean Martin says

        September 16, 2020 at 10:45 am

        Joe thank you so much for sharing your feedback! And yes, we learned the hard way on the butter separating 🙂

        Reply
    10. Tom says

      September 13, 2020 at 12:52 am

      4 stars
      Great recipe and good instruction. Only thing I’ve found to help get extra crispy skin is to add ~2 Tsp of baking powder per # wings and rub thoroughly after drying. I smoke at 225 flipping once for about 80 minutes then sear over super high heat turning constantly. Sauce after, or none with a nice dry rub when doing the baking powder.

      Reply
    11. Norm Haslauer says

      June 12, 2020 at 6:13 pm

      5 stars
      Been using this recipe for a few years now. It’s the only way we will cook Chicken wings! I am also from upstate NY, so finding a good recipe is a must!!!

      Reply
      • Mary says

        June 13, 2020 at 12:46 pm

        Awesome!!

        Reply
    12. Jarrod says

      April 08, 2020 at 5:12 pm

      It’s fine to place wings directly on Traeger, correct? I think you used a grilling here.

      Reply
      • Sean Martin says

        April 09, 2020 at 12:17 pm

        Yes absolutely, you can place right on the grates.

        Reply
    13. Brian Hughes says

      April 07, 2020 at 11:01 am

      I use an electric smoker that only goes up to 275 how do I compensate not being able to up the temp to 350?

      Reply
      • Sean Martin says

        April 07, 2020 at 12:44 pm

        Brian, I might suggest after smoking, that you use the oven. You can broil them off since they will be cooked to temp. Another option is to grill them over direct heat to crisp them up.

        Reply
    14. Stephen Griffin says

      February 11, 2020 at 3:53 pm

      Does the skin come out like smoked chicken legs (bite through, but not rubbery)? Or are they crispy consistent with frying?

      Reply
      • Sean Martin says

        February 11, 2020 at 4:40 pm

        Stephen, they are not exactly like frying, that is its own texture, but they will come out crispy like roasting in the oven. The wings will take on the smoke and can handle going up in internal temp until the skin is the texture you like. Even with an internal temperature of 180 degrees they will still be juicy and crispy.

        Reply
    15. Joe S says

      November 05, 2019 at 1:21 pm

      5 stars
      Was struggling to get skin crispy on the smoker, but drying them out in fridge did the trick! I found your cooking times pretty much spot on too–thanks a lot!!!

      Reply
    16. Steph says

      November 03, 2019 at 6:18 pm

      5 stars
      We have made these numerous times and they are always perfect! Everyone comes over for wings and they just love them and say theirs never turn out the same… I keep telling them to just follow this recipe to the T. I have skipped out on the drying every wing to save time and drying them is better 😉 thank you for this recipe and all the details. We live in Michigan and I got my husband the smoker for Christmas last year and he is in love with it! The picture of your husband smoking in the snow reminds me of my husband.

      Reply
    17. Eric Meeks says

      October 12, 2019 at 3:59 pm

      5 stars
      We make this several times a year. We also own a deep fryer, and in the past we used it to make buffalo wings the traditional way, but we haven’t looked back since discovering this recipe. The whole family loves this, it’s less messy than the deep fryer, and also seems a little more healthy.

      Reply
      • Sean Martin says

        October 12, 2019 at 4:25 pm

        AWESOME!!! Thank you so much for sharing your feedback. We are such a wing family too!

        Reply
    18. Yobo says

      July 06, 2019 at 1:35 pm

      5 stars
      Ive used this recipe multiple times and it is an absolute family favorite. Unfortunately its been a little while since i’ve made the wings and now ive got one question about the recipe. I thought i remember there being a step of olive oil, salt and pepper after the 3 hrs in the fridge. Did you remove this from the instructions or was i drinking too much beer the last time i made these?!

      Reply
    19. Jason says

      June 22, 2019 at 7:04 am

      We are from buffalo but have been living in the south for over ten years now and we’ve found that brushing the wings with olive oil before the last half hour works great to get crispy smoked wings. My first time smoking wings I tried just increasing the heat for the last half hour but that definitely didn’t do it for us.

      Cherry and hickory wood mix for smoke is excellent.

      Oh and any good wing sauce will also have onion and garlic powder added to the mix. It’s much easier to get a good wing sauce right if you add the wings to a bowl, poor melted butter over them, Franks, and then seasonings. Cover and shake.

      Good luck guy!

      Reply
    20. Dave Ferris says

      February 24, 2019 at 5:33 am

      5 stars
      So, I am from Oswego New York – and I grew up on the best wings in the world.. My family and I have spent 10 years in the Philippines as missionaries and now I pastor Skagit Valley Baptist Church in Mount Vernon’s, Washington.

      I have had good wings through all of my travels, however I have never had anything as good as what I grew up with in upstate New York.

      We have tried wings in different places and they have been OK but not just like home. My kids have become connoisseur of wings even though I have not tasted the best of the best!

      That was until, last night! I was wondering yesterday morning if I could make wings on my Traeger – and then I found your recipe!

      I can’t even describe the joy and the happiness on my three kids faces as they devoured these wings!

      Not because I made them – but they are the best wings that I have had since leaving the homeland nearly 25 years ago!

      I followed your recipe exactly – it did not disappoint!

      Thank you for putting this together -from a fellow New Yorker -you have made my day!

      Best regards,

      Dave Ferris

      Reply
      • Sean Martin says

        February 24, 2019 at 11:47 am

        Dave, thank you so much for the awesome feedback!! So glad you had a chance to connect with our Western and Upstate New York obsession. There is just something about that flavor that other parts of the country don’t nail. And thank you Anchor Bar for coming up with such a national treasure too! 🙂

        Reply
    21. Brooks Orpington says

      September 08, 2018 at 3:13 pm

      5 stars
      Here’s a trick I use to guarantee crispy skin… Coat the wings with Baking Powder before drying them in the refrigerator. It leaves no taste and makes the skin cracklin’ good.

      Reply
    22. charles walter says

      August 02, 2018 at 8:06 pm

      zzzzjust did the smoked buffalo chicken wings. only change was to the sauce. i added worchester, brown sugar and vinegar. Just as they got crisp I put wings in a aluminum pan, poured over with sauce and cooked for anover 10 minutes. Absoutely great.

      Reply
    23. Marco says

      July 26, 2018 at 7:19 pm

      5 stars
      Hi,

      I’m only asking because I already have a bag of them, but do you think frozen wings can be used for this recipe if thawed out?

      The recipe looks great and can’t wait to try it!

      Reply
      • Mary says

        August 06, 2018 at 12:19 pm

        I can’t see why not! I’d let them thaw, and then continue to do the dehydrating step in the fridge. Let us know how they come out!!

        Reply
    24. John Critelli says

      February 06, 2018 at 10:00 am

      5 stars
      Just a great recipe and something I had to try out on our new Traeger Grill. My wife and I are both from Rochester and now live in Dallas where the wings are just not the same! I did put a slight twist on the recipe and used Sal’s Birdland seasoning…another Rochester favorite! Once the wings absorb the seasoning I brushed them with a little olive oil for the crispy effect and it worked great! You can order all of the Sal’s seasoning and sauces from NYstyledeli.com (Calabresella Imports) in Rochester along with your Zweigle Hotdogs! My dad had a sign business in Rochester NY for almost 40 years including putting up all of the Sal’s Birdland signs and the sign for Calabresells’s so we got to know all of the great places! Really enjoyed your article…thank you!

      Reply
      • Mary says

        February 07, 2018 at 10:39 pm

        This is Sean (the pitmaster), and John I love meeting a fellow Rochestarian!!! I love the Sal’s birdland, and now you made me want to go order some and the Zweigle Hotdogs, no one gets the White Hot!!!!! Now I need to find a way to make a smoked garbage plate. Get on a plane and you can taste test a Nic Tahoe classic. Thanks for reaching out!!!

        Reply
    25. Sharon says

      January 01, 2018 at 10:38 am

      5 stars
      Made these for NY Eve and you can bet we will be making them again and again! The guest asked to take home the leftovers.

      Reply
      • Jim Matthews says

        January 27, 2018 at 11:25 am

        5 stars
        Just wanted to say “Thank you”!! Just did my first batch on a Camp Chef pellet smoker with hickory pellets. They came out perfect! The only change I made was to add some Weber chicken grill seasoning. Can’t wait to serve these at the SuperBowl party

        Reply
        • Mary says

          January 31, 2018 at 12:00 am

          That is so awesome!!!

          Reply
    26. BBQ On Main says

      December 31, 2017 at 9:58 pm

      5 stars
      Hey Mary, this was another recipe we had to feature as part of our 101 favorite smoker recipes! You can check it out here – https://bbqonmain.com/101-smoker-recipes/

      Thanks for sharing =] (And thanks to your hubby for braving the snow to make them!)

      Reply
    27. Andrew says

      November 28, 2017 at 6:22 am

      What type of wood chips did you use in the smoking process?

      Reply
      • Mary says

        November 29, 2017 at 9:07 am

        Andrew generally we use apple and cherry, it is readily available here in the Pacific Northwest. We save hickory for beef. For long cooks I also add a mix of oak to our fruit wood as we like the sweeter flavor that fruit woods.

        Reply
    28. Eric says

      November 14, 2017 at 7:41 pm

      Well, smoked some wings on the ole Weber and made about 18 rubber coated wings. In a desperate search for chicken skin truth, I found your recipe/technique. I absolutely put my wings on the grill wet and dripping. Your drying technique sounds like the remedy…thank you. Back to the grill soon to redeem my pride!

      Reply
      • Mary says

        November 29, 2017 at 9:11 am

        Eric, thank you! We get a lot of good feedback on the technique, let us know how they turn out!

        Reply
    29. J R P says

      November 01, 2017 at 3:43 pm

      I assume this recipe starts with thawed, not frozen, wings, correct? I’m excited to try these out!

      Reply
      • J R P says

        November 01, 2017 at 8:03 pm

        5 stars
        Just made these on my Traeger and hickory pellets. THESE WERE BY FAR THE BEST WINGS I’VE EVER MADE, they even rival the wings at my favorite local wing specialty restaurant. These will definitely become a staple for all football games, parties…or even just every Wednesday night!!

        Reply
        • Mary says

          November 01, 2017 at 11:59 pm

          Wow! That’s so awesome to hear!! We’re so glad you loved them 🙂 We agree about them becoming a staple! We do them often here!

          Reply
      • Mary says

        November 01, 2017 at 11:58 pm

        Yes! These are for thawed wings, not frozen.

        Reply
    30. Reed says

      July 16, 2017 at 2:30 pm

      Excellent instructions. I just bought a Louisiana Smoker Grill LG800 Elite. This was my first cook on it. They turned out excellent. My only change was that I used Texas Pete’s buffalo wing sauce instead of Franks. They came out crispy like you said. Thanks for the post!

      Reply
    31. Brown Smith says

      June 14, 2017 at 7:59 am

      5 stars
      Mmmmm! Would love to have a smoker. This sounds delicious.

      Reply
      • Mary says

        June 18, 2017 at 12:56 pm

        We started all this on a Weber Kettle. The upside, price and simplicity, the downside, space. You should check out smoking on that as it’s a $100.00 investment and you set it up for smoke using an indirect heat. We have had so many people ask about this that we’ll do a post on the basics of smoking on a kettle grill.

        Reply
    32. Edith says

      April 08, 2017 at 11:06 pm

      5 stars
      We just got back from Miami and had the best smoked buffalo wings at Bristol’s Burgers. I’m from Rochester too and live in Seattle now. I’m hoping this recipe replicates what I had in Miami. I’d hate to say it, but these are MUCH better than non-smoked Buffalo wings. I don’t have a smoker, but this could justify that purchase. In the meantime, I need to figure out a way to so this without a smoker. We’ll have to try FOTM when we’re in Portland next, sounds awesome!

      Reply
      • Mary says

        April 11, 2017 at 1:17 pm

        Haha, good luck getting a smoker! My advice? Just do it!!! So worth it. And I totally agree, these are much better than deep fried or oven baked. The smoke adds so much more flavor! Side note: I am a total sucker for FOTM! The only place in town I’ll happily go for wings (aside from Pok Pok, but those are a totally different style and flavor).

        Reply
    33. Jen says

      September 11, 2016 at 2:18 pm

      Trying these today. So do you not use liquid in the smoker?

      Reply
      • Mary says

        September 13, 2016 at 1:09 pm

        We do not use liquid when making these wings. Specifically I’m assuming you’re referring to a water bath (or water pan) that is??
        The wings do not need that extra moisture and will prevent the skins from getting crispy.
        The key is to get that smoke in low, then crank up the heat near the end to get the crispy skin.
        Hope they turn out well for you!
        Cheers,Mary

        Reply
    34. Kim Olson says

      April 18, 2015 at 11:57 pm

      I made these tonight for dinner. I am originally from upstate NY and my husband is a very picky wing eater. BEST WINGS EVER! My husband came back for thirds. I used hickory pellets–awesome flavor. I did change the sauce a little–I added 2 T w-sauce.

      Reply
      • Mary says

        May 05, 2015 at 11:21 am

        Hooray! So happy to hear this! As you may know, Sean (my hubs) is also from upstate (Rochester), so it was his mission to work on these over and over until we perfected them. Cheers 🙂

        Reply
    35. mike says

      April 02, 2015 at 1:23 am

      Looks delicious! How do you get your buffalo sauce to thicken up like that?

      Reply
      • Mary says

        April 02, 2015 at 12:14 pm

        Hi Mike, The key first is to use Franks Redhot 🙂 and not let the Franks come to a boil. The butter will help as the binder as it cools.
        Next, be sure to apply the sauce as soon as the wings are off the cooker. I place wings in a large bowl and then pour warm sauce in. Then I flip the wings around to coat and plate. There will be extra sauce so either include in the plating or reserve in a ramekin.
        As the wings and sauce cool it thickens up some. Hope that helps. (And literally I use just Franks and butter for the sauce.)

        Reply
        • Adam says

          May 03, 2018 at 7:40 pm

          5 stars
          Room temperature butter and Frank’s hot sauce in a large mixing bowl and toss wing heat of wings melts the butter that’s the original way

          Reply
    36. Tom says

      October 18, 2014 at 10:20 pm

      AWESOME!!!

      A couple of small differences from your method because my electric smoker won’t go to 325F. So I pulled them and put them in the oven for the last part.

      The resting in the refrigerator to dehydrate for a while makes a HUGE difference! The skin on the chicken was amazingly crispy and not rubbery at all. If there is anything I hate more than terrorists and cancer, it is rubbery chicken skin! So thank you for that!

      I used a light bit of oak for the smoke. It’s good, but I wish I’d have gone a tad lighter.

      Mary, to answer your question, no, I am not from the North East. I live in Missouri. I just happen to have a pretty good collection of wood chips, chunks and pellets.

      This is an awesome method for making smoked wings! I highly recommend it. Thank you Mary! 🙂

      Tom

      Reply
      • Mary says

        October 22, 2014 at 5:45 pm

        Awesome 🙂 So glad it worked out well for you!! And I’ll definitely try that oven method next time the skin isn’t getting crispy. And now I want to try to get our hands on some sugar maple wood!
        Cheers,
        Mary

        Reply
    37. Tom says

      October 17, 2014 at 8:39 pm

      This looks like an awesome method for smoking wings! I am trying it tomorrow. Is there a particular wood smoke you recommend?

      My initial thoughts are oak or sugar maple, but would like to replicate your method as much as possible.

      Hope to hear from you!

      Thanks,
      Tom

      Reply
      • Mary says

        October 17, 2014 at 9:48 pm

        Tom,

        It is fun. Oak wood be a great wood. I used hickory pellets in a Traeger for this recipe, but when I do them on my offset stickburner, similar style. I bump up the heat with charcoal to get it to crisp up for the second hour. During the heat up period, keep an eye on them, it can get overcooked quickly. I have never used sugar maple myself, are you in the Northeast? I would love to hear what you do with that wood! And most importantly let us know how it goes!

        Reply
    38. Bill Nada says

      August 21, 2014 at 10:49 pm

      Looks good! A way to get rid of rubbery skin is to throw them under a broiler for a few minutes.

      Reply
      • Mary says

        August 25, 2014 at 6:08 pm

        Thanks Bill. Good call on the broiler. I’ll try that next time the skins come out rubbery!

        Reply
    39. Chris says

      July 04, 2014 at 10:50 am

      Glad I found this recipe! Going to smoke these today for the 4th of July and using an east-meets-west buffalo sauce. I smoke a lot of stuff but for some reason have never done wings. Also, drying out the wings in the fridge is key to forming the “pellicle” which is important so the smoke adheres to the whatever meat you may be smoking. I usually let a boston butt dry for 24 hours in the fridge, you can definitely tell the difference!

      Reply
      • Mary says

        July 21, 2014 at 2:48 pm

        Hi Chris, I’d love to hear how your wings turned out. They can be tricky!! And we’ve never let a Boston butt dry for 24 hours before. We’ll try it next time and let you know how it goes! Cheers

        Reply
    40. Diane Miller says

      January 30, 2014 at 3:09 pm

      I’m originally from Buffalo, NY, drying the wings in the fridge is definitely key. I can’t wait to get a smoker and try these. In the meantime I have to make do with my oven. Cheers!

      Reply
      • Mary says

        January 30, 2014 at 4:15 pm

        Diane, it’s so true! Such an important step. And until you get your smoker you can always try them on the grill. I can’t give you exact cooking times off the top of my head, but they taste great grilled. And if you want the smoked flavor you can just add wood chips to your charcoal grill, then cook the wings on an indirect heat. Cheers!

        Reply
        • Matt says

          August 21, 2018 at 8:52 am

          5 stars
          Great post. Excited to try. I was wondering if we put in fridge to dehydrate for 12 or more hours be too long?

          Reply
          • Mary says

            August 22, 2018 at 8:45 pm

            Matt, no I don’t think that would be too long, but also check where you get them from. For example at Whole Foods at the butcher counter they are already air chilled, but I don’t think you can over “dehydrate”. Great question!

            Reply
    41. Lynnette Hoffman says

      October 26, 2013 at 12:57 am

      I clicked through to your post from Darren Rouse’s facebook page, and was happily surprised to see the references to Rochester, The Finger Lakes and upstate NY wings (Buffalo gets too much credit for them, haha!) I live in Australia, but grew up in Rochester:) It seems that the Finger Lakes rieslings are finally getting noticed, which makes me smile. They were mentioned positively on America’s Test Kitchen’s podcast the other day as well. Anyway, looks like your persistence with the recipe paid off, yum:)

      Reply
      • Mary says

        October 26, 2013 at 12:32 pm

        Hi Lynnette, So glad you found the post! From Rochester to Australia, wow, what a change! Yes, I agree, happy to see Finger Lakes wines getting more (well deserved) attention.
        Cheers

        Reply
        • Thomas says

          August 22, 2017 at 7:53 pm

          I am also from Rochester and I must say I am excited to try this recipe in my smoker tomorrow.
          Absolutely LOVE the intro you gave as well. So much that I had to read it to my wife who was laughing because of the similarities your husband and I share!!! Love, love, love bltrue buffalo wings, love the upstate wines, and cannot get enough of the rich Rochester history and foods!
          Thank you for the inspiring recipe. My taste buds are hopping with excitement!

          Reply
          • Mary says

            August 23, 2017 at 11:48 pm

            Thomas thanks so much, my husband is yelling across the room asking if we should experiment with smoked garbage plates and if you love Pontillo’s pizza as much as him…lol….you probably know what he is talking about 🙂

            Reply
    42. Courtney Luick says

      October 22, 2013 at 4:14 pm

      My mouth is watering! I must try this recipe, and I’m a big fan of Finger Lakes’ Rieslings, so looking forward to it. Cheers for the post!

      Reply
      • Mary says

        October 22, 2013 at 4:24 pm

        Thank you!

        Reply
    43. Diane Letulle says

      October 22, 2013 at 2:56 pm

      Delicious post, Mary! I’m tempted to book my next trip for your next batch!

      Reply
      • Mary says

        October 22, 2013 at 4:24 pm

        Diane, you are ALWAYS welcome here 🙂

        Reply
    44. Jameson Fink says

      October 22, 2013 at 12:26 pm

      The photo of your husband on New Year’s Day manning the smoker in the snow is awesome. Would not have guessed FLX Riesling as your wine pick. Along those lines of some sweet to meet the heat, some Bugey-Cerdon would probably be nice, no?

      Reply
      • Mary says

        October 22, 2013 at 12:41 pm

        Good call on the Bugey Cerdon! Really, several wines would work. The idea is to keep it slightly sweet and refreshing to cool off any heat from the wings. I wouldn’t have really put much thought into the FLX Rieslings if not for having them all open the very day we made that batch of wings. They worked!
        Plus it’s a nice homage to hubby’s upstate NY upbringing.

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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