Smoked Wings
- Remove chicken wings from packaging and pat dry with paper towels.
- Place chicken wings on a rack set on a baking sheet. Refrigerate uncovered 1-3 hours. Skip step #2 and wings will not dehydrate and may turn out rubbery instead of crispy.
- Preheat smoker to 225 degrees. Fruit wood pellets like cherry or apple are best for wings.
- Remove wings from fridge and spray with canola oil to coat. Place wings in preheated smoker.
- After 1 hour increase heat to 375 degrees F and leave wings in smoker for an additional 30 minutes or until the internal temperature of the chicken exceeds 170 degrees F. and the wings are crispy.
- While chicken finishes cooking, prepare Buffalo Wing Sauce.
Buffalo Wing Sauce
- 2 Tbsp margarine or butter
- 3/4 cup Frank's Hot Sauce
- 1/4 cup Frank's Extra-Hot Sauce
Combine butter and hot sauce. Simmer in a pot on the stove. Or, carefully microwave in a microwavable container until just before the butter melts, then finish by stirring.
7. Toss cooked wings in warm Buffalo Wing Sauce and serve.
