Smoked Buffalo Wings

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Buffalo wings are perfect for snacking or even as a starter for a meal. These smoky wings covered with chili sauce are better than those ones served in bars and restaurants; the smoke taste is just divine. 

They super easy to make too, can I really call it a recipe?


  • 10 or more whole chicken wings
  • 1 bottle of Franks RedHot Wings Sauce* (available from most supermarkets)
  • 1 bottle of Blue Cheese dressing, Heinz make a nice one.

* Alternative sauce ingredients if RedHot Wings isn’t available

  • Franks RedHot Sauce - Original
  • 1 lime
  • Pinch Maldon salt


  1. Light your Big Green Egg and heat up the dome and settle the temperature at about 150C.
  2. Add 1 chunk of Hickory that has been soaked for 15 mins in water to the coals (a handfull of chips will be fine too).
  3. Setup your EGG for indirect cooking, placing the stainless steel grid on the plate setter in the feet up position.
  4. Place your wings on the stainless steel grid and cook/smoke for 1 hour 20 minutes at 150C. They’ll quickly take on the smoke colour but leave them to cook for the full time.
  5. Remove your wings into a bowl and coat liberally with Franks RedHot Wings Sauce. If your using standard RedHot sauce use slightly less, squeeze over the juice of a lime and sprinkle with sea salt. 

Serve with Blue Cheese dressing on the side and plenty of paper towel, these get messy but they are addictive.

© Nic Williams 2014