Smoked Buffalo Chicken Wings

EXTRA CRISPY

Pat the wings dry and then dehydrate in the fridge for 3 hours.

1

Toss the wings with olive oil, salt, and pepper.

2

Smoke the wings at 225* F for 1 hour.

3

Smoke for 30 more minutes at 350* F or until crispy.

4

For the Buffalo Sauce: Bring butter and hot sauce to simmer (not boil!!) then remove from heat.

5

Toss wings and sauce in a large bowl and serve with carrots and celery.

6

Enjoy!

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