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Ingredients
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Chicken & Marinade
Optional finishing & sauce
To serve
Smoking wood & equipment (not consumed)
Method
Prep & Season
Pat the wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard tips or save for stock.
In a small bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp paprika. Sprinkle the spice mix over the wings and toss until evenly coated. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours (bring to room temp 30 minutes before smoking).
Set up smoker
If using wood chips, soak for 30 minutes then drain; add to smoker per manufacturer's instructions.
Smoke the wings
Arrange wings in a single layer on the smoker grate with space between pieces for airflow.
Smoke at 225°F (107°C) until the internal temperature reaches 160°F (71°C), about 45–60 minutes depending on wing size. Rotate or reposition halfway for even smoke color.
Optional step for crispier skin: After reaching 160°F, raise smoker temperature to 325–350°F (163–177°C) or transfer wings to a 400°F (204°C) oven and roast for an additional 10–15 minutes until skin is crisp and internal temp reads 175–180°F (79–82°C). Alternatively, place wings on a hot grill over direct heat 2–3 minutes per side to crisp.
Finish with sauce (optional)
For buffalo glaze: In a small saucepan or microwave-safe bowl, melt 1 tbsp butter. Whisk in 3 tbsp hot sauce, 1 tsp honey or brown sugar (if using) and 1 tsp lemon juice. Warm just until combined; do not boil.
Toss the smoked wings in the warm buffalo glaze until evenly coated, or serve the glaze on the side for dipping.