Smoked Buffalo Chicken Wings
Pat the wings dry and then dehydrate in the fridge for 3 hours.
Toss the wings with olive oil, salt, and pepper.
Smoke the wings at 225* F for 1 hour.
Smoke for 30 more minutes at 350* F or until crispy.
For the Buffalo Sauce: Bring butter and hot sauce to simmer (not boil!!) then remove from heat.
Toss wings and sauce in a large bowl and serve with carrots and celery.