The Ultimate Buffalo Chicken Wings

1 reviews

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Hey everybody! I’m super excited to introduce you all to this week’s Feature Friday!! In case you forgot, Feature Friday is where I tell you all about a new restaurant, ingredient, accessory, blog, etc. that has caught my eye. I love to cook, I love to eat, and I love to share everything I’ve learned with anybody who will listen. Pretty much if I think it is awesome, I want you to know about it! Some of these posts may be sponsored (this one isn’t), but I would never put my name behind any person or product if I didn’t think it 

The Ultimate Buffalo Chicken Wings on a white plate.

was worth your time and attention.
Vindulge logo{Image Source| Vindulge Blog}

With all that aside, it’s time to introduce this week’s Feature Friday: Sean Martin and Mary Cressler. The genius pair behind Vindulge Blog and the up and coming Ember and Vine catering duo. Staking their claim in the Pacific North West as the consummate professionals on all things wine and BBQ, Sean and Mary are taking Oregon by storm. I first met these two during Traeger Grill’s Meat Madness Competition last March. I never wrote about the contest because this blog didn’t even exist until it was half way over, but it was such an awesome experience! I was able to get to know some amazing people in the world of BBQ and was able to get to know Sean and Mary during the course of the contest. I was booted out after making it to the Elite 8, but Sean and Mary made it all the way to the end and WON with their Smoked Beef Brisket Nachos (yum, right?!)Ultimate Smoked Buffalo Chicken Wings on a white plate.
Knowing they were filled with all sorts of BBQ knowledge, I asked them what recipes they loved the most that I could share with you all today. Sean sent me a list and immediately I knew I was cooking up their Ultimate Smoked Buffalo Chicken Wings. I read this post a few weeks ago and was totally intrigued by the simplicity of their recipe coupled with a few steps during the preparation that were completely new to me!  They dried their wings with paper towels then “dehydrated” them in the fridge for a few hours to produce a crispier skin. They didn’t season their wings, just simple Frank’s RedHot Buffalo sauce and a little butter. AND they cooked them low and slow (just how I like them) for the first half and finished at a higher heat for a rich smoky flavor and juicy texture.Ultimate Smoked Buffalo Chicken Wings on a white plate.

I gotta tell ya, I was impressed. I have cooked (and consumed) an embarrassing amount of chicken wings for a lady (for anybody, really). I blame it on writing about food for the last 2 years, but the truth is I just really like chicken wings. And these are really. good. wings. Now, I cook mine in my Traeger Pellet Grill using a combination of hickory and apple wood. Smoke is the magic ingredient in these wings. Remember how they are not seasoned? Smoke is flavor and it seasons these wings perfectly.Ultimate Smoked Buffalo Chicken Wings top down on a white plate.

Thanks for the recipe Mary and Sean. Congrats on the Meat Madness win and I look forward to many collaborations in our future!!

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The Ultimate Smoked Buffalo Chicken Wings

By: Mary Cressler and Sean Martin
5 from 1 votes
Smoke up these amazing Buffalo chicken wings for the ultimate game day treat!
Prep Time15 minutes
Cook Time2 hours
Dehydrating Time3 hours
Total Time5 hours 15 minutes
Servings6 people


  • 12-18 chicken wings drumettes and flats
  • 1 cup Frank's RedHot Sauce
  • 2 tbsp butter


  • This success of this recipe is ALL in the technique. Well, that, and the Frank’s. But seriously pay attention to the technique! Rinse wings in cold water and pat dry (this is a good habit to get into when cooking any kind of poultry).
  • Place a drying rack over a cookie sheet and place wings on top.
    Uncooked chicken wings arranged on a red wire rack atop a metal baking sheet
  • Place into a refrigerator, uncovered, for up to three hours to dehydrate. This is crucial to the end texture of the chicken. This process will prevent the wings steaming when you cook it, which creates a rubbery texture. We’re going for crispy here, trying to emulate the texture of fried wings. *Special note: The first, most important step, is cleaning, patting dry, and then dehydrating your wings in the fridge. If you don’t do this you run the risk of your wings steaming in the smoker, creating a rubbery skin. Who wants wings with rubbery skin?! I see very few recipes recommend this, and you know what? Those recipes result in rubbery skin. Gross.
    close up shot of uncooked chicken wings on wire rack
  • When ready to cook, preheat smoker to 225 degrees. Put wings on the smoker for one hour.
  • Then increase heat to 325 and let wings cook another 30 minutes, then flip for remaining 30 minutes (flipping gives grill marks to each side). Conditions can change which can lead to more time. The key is to not pull the wings off until you get that crispy outside. You can tell by touch. *Special note: If, when they are fully cooked, you don’t see a nice char or crispy outside, feel free to adjust the temperature on your smoker. I like to jack up the heat for a few minutes to give them a burst of heat helping to create a crispy outside.
    cooked chicken wings on grill grate inside the grill
  • Prep sauce just before the wings come off the smoker. Bring butter and sauce to simmer (not boil!!) and remove from heat. Place into a bowl. *Special Note: Watch the temperature you melt the butter at. Slowly simmer this and don’t melt at a high heat. We’ve made this mistake before. If you melt the butter at too high a heat, and then add the Frank’s, the result is oily and the Frank’s does not integrate with the sauce. Instead the hot sauce separates from the butter. It’s a sad oily mess, and the sauce doesn’t stick to the chicken. No bueno.
  • Remove from smoker and toss immediately with sauce.
    cooked chicken wings in a white bowl with brown sauce
  • Serve with your favorite dipping sauce.


Calories: 247kcal | Carbohydrates: 0.003g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 1327mg | Potassium: 151mg | Sugar: 0.003g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Reader Reviews

14 Reviews

  1. Rebecca says:

    Can I leave these wings drying out uncovered overnight in the fridge for the next evening (approx 24 hours later)? Or maybe prep to dry in the morning and smoke 12 hours later?

    1. Hey Grill Hey says:

      That could work!

  2. Mark says:

    I tried this recipe last night. My wife and I both agree, best wings we’ve ever had!

  3. Barry says:

    Am so pleased to have run across your wing recipe! I have done these for years about 90% of the way you described but the dehydration step in the refrigerator took too the next level! Thank you!

  4. Kim M Peters says:

    Just gotta say I am impressed & pleased that you have this recipe correct!! Most times “Buffalo” wing recipes are NOT true Buffalo wings. We serve them with Bleu Cheese & celery & carrots. Kudos to you !! 🙂 Making them myself today!!