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?
Ingredients
- 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
Method
- Light your Big Green Egg and heat up the dome and settle the temperature at about 150C.
- 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).
- Setup your EGG for indirect cooking, placing the stainless steel grid on the plate setter in the feet up position.
- 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.
- 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.