Smoked Buffalo(ish) Wings
 
Prep time
Cook time
Total time
 
These smoked buffalo wings are do die for! A little tangy and a little hot, they'll be sure to hit the spot on your deck or in doors with friends.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 4 to 6 servings
Ingredients
  • 4 Lbs medium size chicken wings trimmed
  • Dry chicken wing spices
  • 1½ tsp salt
  • 1 tsp freshly ground black pepper
  • 3 tsp garlic powder
  • 3 tsp paprika
  • Wing sauce
  • ½ cup butter
  • 2 Tbsp flour
  • 1 Tbsp apple cider vinegar
  • ¼ cup white wine
  • ¼ cup maple syrup
  • ¾ cups Frank's hot sauce (or another mild hot sauce)
  • Hickory wood bisquettes
Instructions
  1. I used the Original Bradley Smoker for the recipe, so we'll be explaining the process for our smoker. For other smokers, just bring the temperature up to 200 ºF and prepare the wood for smoking as per your smoker instructions.
  2. Fill the water bowl to half with water.
  3. Load the feeder with enough bisquettes for about 2 hours of smoking (3 bisquettes per hour plus 2 to push the last few).
  4. Open the damper at the top about ½ way to release smoke.
  5. Turn on the smoke generator and preheat the bisquette burner for 20 minutes.
  6. Turn on the smoker and bring the temperature up to 200 ºF.
  7. While the smoker's heating up, prepare the dry rub. In a small bowl, whisk together the salt, black pepper, garlic powder and paprika.
  8. Sprinkle a light coating of the spice mix evenly over the wings on both sides.
  9. Place the wings on the smoker racks with a little space between each wing.
  10. Once the wings are all ready and the smoker is up to 200 ºF, quickly place the racks inside the smoker (lower shelves first). Note: do not keep the door open for long, to avoid cooling down the smoker.
  11. After about 1 hour and 20 minutes, switch the racks by placing the top wings on the bottom and move the bottom wings up. This is to ensure that all wings spend an equal amount of time close to the heat source at the bottom.
  12. Check the wings at 2½ hours for doneness (eat one). Ours were ready after 3 hours. Factors like wind, outdoor temperature and how many times you open the door can affect the cooking time.
  13. While the wings are smoking, prepare the wing sauce.
  14. In a medium size pan, melt the butter on medium heat.
  15. Sprinkle the flour over the butter and whisk vigorously until all the lumps are gone. Lower the heat a touch and keep whisking slowly for about 5 minutes. The butter and flour mixture should start to darken a little and develop a nutty smell. This is a light roux to help thicken the sauce.
  16. Add the apple cider, white wine, maple syrup and Frank's hot sauce.
  17. Whisk until it starts to boil and remove from the heat. Set the sauce aside until the wings are ready.
  18. Once the wings are ready, place them in a very large bowl, add the sauce and toss to coat all the wings. Place the wings on your favourite platter and serve immediately.
  19. Enjoy!
Recipe by Photos & Food at http://photosandfood.ca/2016/07/07/smoked-buffaloish-wings/