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Smoked Buffalo Wings

Ingredients

We love chicken wings and we go out to restaurants for them often. We are fortunate that we live in the south, where people understand the proper way to prepare fried-food is crispy and not greasy.

Truth be told, I smoke my wings first for 20 minutes before frying them. Smoked or not I crave that buffalo flavor and prefer a medium hot sauce. If you like yours hotter, simply adjust the recipe with more sauce and some sriracha, and/or you can add some cayenne pepper.

  • 1 Dozen Chicken Wings (tips cut off and separate the drum from the flat)
  • 32 Ounces of Vegetable Oil
  • 1 Half Cup of Hot Sauce ( I used Frank’s Red Hot)
  • 1 Stick of Butter

Instructions

  1. Using a deep pot for frying and a thermometer for the oil are a must!
  2. Pat all the wings very dry with paper towels.
  3. Heat your oil to 375 degrees F.
  4. Bring the hot sauce to a boil and add the butter in small amounts and stir until it melts in.  Keep the sauce warm.
  5. When wings are done they will start to float this is when I take the temperature to make sure it is at 165 degrees F internal.
  6. Add the cooked wings into a big bowl, add the sauce and toss to coat evenly.
  7. Serve with celery and carrots, along with blue cheese or ranch dressing.
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