Smoked Wings Recipe

Prepare brine

In a medium container, dissolve 2 tbsp kosher salt and 2 tbsp granulated sugar into 4 cups cold water. Add 1 bay leaf and 1/2 tsp whole black peppercorns. Submerge the 8 wings in the brine, cover, and refrigerate for 1 to 2 hours. After brining, remove wings, pat very dry with paper towels and let air-dry on a wire rack in the refrigerator for 30–60 minutes if time allows.

Season wings

If you didn't brine, pat wings dry. Combine 1.5 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika in a small bowl. Toss the 8 wings in the seasoning until evenly coated. Let rest 15 minutes to take on seasoning.

Preheat smoker

Prepare your smoker or charcoal grill for indirect smoking at a low temperature of 200–225°F (95–110°C). Use soaked applewood or hickory chips (1 cup) for a mild, sweet smoke. When smoker is stable at temperature and producing smoke, place wings directly on the grate.

Smoke wings

Smoke the wings for 45–60 minutes, until an internal temperature of 155–160°F (68–71°C). The goal is to impart smoke flavor and begin rendering fat without fully cooking through. Keep the smoker between 200–225°F.

Heat oil

Fill a heavy skillet or small Dutch oven with about 1 to 1.5 cups neutral oil (enough for shallow-deep fry; oil should be 2–3 inches deep if possible). Heat oil to 375°F (190°C). Use a thermometer to monitor.

Fry to finish

Working in one batch, carefully lower smoked wings into hot oil. Fry 2–3 minutes, turning once, until skin is golden-brown and crisp and internal temperature reaches 175–180°F (79–82°C). Remove wings to a wire rack set over a tray or to paper towels to drain briefly (30–60 seconds). Repeat with remaining wings.

Make sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Add 3/4 cup hot sauce, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1 tbsp honey, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk constantly until butter is fully incorporated and sauce is glossy, 2–3 minutes. Taste and adjust balance: add a touch more honey for sweetness, more vinegar for tang, or a pinch of cayenne for heat.

Finish wings in sauce

Place fried wings in a large mixing bowl. Pour the warm House Buffalo BBQ sauce over the wings and toss gently but thoroughly to coat each wing evenly. Use tongs or two spoons to ensure good coverage.

Transfer sauced wings to a serving plate. Garnish with 1 tbsp chopped fresh parsley or chives if desired. Serve immediately with 1/2 cup blue cheese or ranch dressing on the side and extra sauce if desired.