The BEST Crispy Smoked Buffalo Wings Recipe
These easy, smoky, and crispy Smoked Buffalo Wings are drenched in a deliciously spicy buffalo sauce, making them the ultimate meal for a weeknight dinner or a weekend get-together. With minimal prep and cleanup, this chicken wing recipe is ready with practically no effort—perfect for busy nights!
Table of Contents
Why You’ll Love This Recipe
As a huge buffalo wing fan, I just can’t get enough of these! They’re low-carb, packed with flavor, and keep me full and satisfied. Plus, they take only about 10 minutes to prep and don’t need flipping on the smoker. It doesn’t get much easier than that! These crispy wings are perfect for the Super Bowl, family gathering, or just a Tuesday night—no deep fryer needed! Just a smoker or oven, and they’re guaranteed to be a favorite.
The smoke adds such a fantastic depth of flavor, while the skin gets irresistibly crispy. I serve these smoked chicken wings with a side of ranch or barbecue sauce, a fresh wedge salad, and maybe some blue cheese crumbles on top—perfection!
Watch The Recipe Video
Note: You can also watch on YouTube.
What Makes These Smoked Buffalo Wings Special
These wings are part of my 2023 Rescue Recipes Series—quick and delicious meals for busy families that feel like a treat! Smoked two ways, these are great for everyone in the family, with a milder dry rub version for kids and buffalo sauce for the adults. Set it, forget it, and enjoy more time to get creative with sides or just relax while the smoker does all the work.
Ingredients You’ll Need
For the Wings
- Chicken Wings – Full wings or separate flat and drumette sections.
- Kosher Salt and Black Pepper – For simple seasoning that lets the sauce and smokiness shine through.
For the Buffalo Sauce
- Hot Sauce – Pick your favorite buffalo wing sauce! I love Noble Made Medium; it’s flavorful without overpowering spice.
- Butter – Unsalted is best so you can adjust seasoning to taste.
For exact ingredient amounts, see the full printable recipe card below.
Step-by-Step Instructions
Step 1: Prep the Smoker. Preheat your Traeger grill or pellet smoker to 325ºF.
Step 2: Season and Smoke the Wings. Season the wings with salt and pepper. Place them directly on the smoker’s grill grates for even cooking.
Step 3: Smoke to Perfection. Smoke with the lid closed for 1 hour and 20 minutes until the internal temperature reads 165ºF on a meat thermometer. No need to flip or turn!
Step 4: Cool Slightly. Remove wings from heat and allow to cool for 5 minutes.
Step 4: Cool Slightly. Remove wings from heat and allow to cool for 5 minutes.
Step 5: Make the Buffalo Sauce. In a small saucepan over medium-low heat, combine hot sauce and butter, stirring until melted.
Step 6: Coat the Wings. Place the cooked wings in a large bowl, pour over the buffalo sauce mixture, and toss to coat.
Step 7: Serve and Enjoy. Serve the wings warm while they’re crispy and delicious. Don’t forget the ranch!
Expert Tips for the Best Smoked Buffalo Wings
- Cooking Without a Smoker? No worries! Bake these in the oven at 325ºF for 1 hour and 20 minutes on a wire rack over a baking sheet to get crispy.
- Picking the Right Hot Sauce: Choose a hot sauce that matches your spice preference. Noble Made’s Medium Hot Sauce has a balanced heat level that’s flavorful without being overpowering, making it ideal for those who enjoy a kick but prefer a milder spice. Or try Frank’s for a classic buffalo wing flavor.
- Perfect Smoke Flavor: If you’re new to smoking, start with a mild wood chips like cherry or a balanced blend like Signature for a perfect hint of smoky flavor that complements the buffalo sauce without overpowering it!
Serving Suggestions
- Dips: Serve your wings warm with extra ranch, blue cheese dressing, or BBQ sauce for dipping. They’re delicious with a fresh low-carb salad, celery sticks, and carrot sticks (just mind the carbs if you’re keto).
Storage and Reheating Tips
- Refrigerate Leftovers: Store wings in an airtight container for up to 5 days in the fridge.
- Freeze for Later: Once cooled, freeze wings in a freezer-safe bag for up to 6 months. Thaw in the fridge overnight.
Note: Reheating can be tricky, so I suggest enjoying leftovers cold—they’re still super tasty!
Recipe FAQs
Yes! If you don’t have a smoker, bake these at 325ºF for 1 hour and 20 minutes on a wire rack over a baking sheet.
Choose a milder hot sauce. Noble Made has a mild option, or add a bit more butter to the sauce to tone down the spice.
These wings are already keto-friendly! Just pair them with low-carb sides and check that your sauce is sugar-free.
To get extra crispy skin, pat them dry with paper towels before seasoning to remove any moisture, and if baking, use a wire rack on a sheet pan for better air circulation. Preheat your smoker or oven to 325ºF, and for an extra boost, lightly coat the wings with baking powder before cooking (The carbs from baking powder will remain extremely low, often less than 1 gram so your wings will still be keto-friendly). Finally, avoid flipping them in the smoker to let them crisp up evenly on all sides.
More Smoked Chicken Wings Recipes
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The BEST Smoked Buffalo Wings Recipe
Ingredients
- 2 pounds chicken wings
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1/4 cup hot sauce , (I like Noble Made Medium Buffalo Sauce)
- 2 tablespoons butter
Equipment
- sauce pan
Instructions
- Preheat your Traeger grill, or smoker, to 325ºF.
- Season the chicken wings with salt and pepper.
- Smoke the wings with the lid closed for 1 hour and 20 minutes. No need to flip or turn the wings while cooking.
- Remove the wings from the heat. Allow to cool for 5 minutes.
- Make the buffalo sauce in a small sauce pan over medium low heat. Add the buffalo sauce and butter, and stir until melted.
- Toss the wings in the buffalo sauce. Add the warm wings to a large bowl, pour over the warmed buffalo sauce and butter mixture, then toss to coat all the wings.
- Serve warm, and enjoy immediately while the wings are still crispy. I love them served with ranch dressing.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
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- Oven: You can make these in the oven if you don’t have a smoker. Bake at 325ºF for 1 hour and 20 minutes. I’d recommend baking them on a rimmed baking sheet with a wire rack so the air can circulate and get crispy.
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- Wings: This works for full wings or wings where the flat and the drumette are separated.
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- Hot Sauce: Use your favorite hot sauce. My favorite is Noble Made Medium. Their mild is great if you don’t like spice. Franks is another great option.
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- Pellets: We use Signature wood chips in our pellet grill. I love the smoky flavor it gives. Use your favorite pellets like cherry wood or hickory, or buy a bag of Signature!
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- Store leftover smoked buffalo wings in an airtight container in the refrigerator for up to 5 days or frozen for at least 6 months.
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- To freeze, let the smoked wings cool completely, then store them in a freezer-safe container or bag for up to 6 months. Thaw overnight in the fridge.
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- They’re not as good the next day and are tricky to reheat. I’d recommend eating cold.
One Comment on “The BEST Crispy Smoked Buffalo Wings Recipe”
Hello! Love your recipes. I was wondering if these can be done in an air fryer? Thank you so much!