Bathed in delicious, tangy Buffalo Sauce.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
1kg Chicken Wings
2 tbsp corn starch
2 tbsp granulated garlic
1 tbsp dehydrated garlic
2 tbsp Kosher salt
1 tbsp black pepper finely ground
½ cup Hot Sauce (you choose your heat level)
½ cup unsalted butter
💨 Separate your wings into flats and drumettes using a sharp knife.
💨 Dry the wings with a paper towel, the dryer you get them the crispier the skin will be. If you have time leave uncovered on a rack in the fridge for a few hours to dry out further.
💨 Mix the seasoning ingredients together in a large bowl. Add wings and toss to coat.
💨 Fire up your smoker to around 200°.
💨 Place wings on the grates and cook for 45 minutes or until internal temperature is at least 75° and the skin is nice and crispy
💨 Take the wings off the heat and place in a bowl. Add the hot sauce and stir gently to coat the wings.
For the Buffalo Sauce:
Melt butter in the microwave and add to hot sauce. Stir to combine well.