Hickory Smoked Wings Buffalo-Style

Hickory Smoked Wings Buffalo-Style Recipe

Indulge in the tantalizing flavours of Chef Ted Reader's Smoked Chipotle Chicken Wings. Injected with a beer and chipotle hot sauce mixture, these jumbo wings are seasoned to perfection, smoked low and slow, then tossed in a mouthwatering combination of chipotle hot sauce, BBQ sauce, melted butter, crumbled blue cheese, celery, and green onions for a truly unforgettable culinary experience.


2 Bradley Smoker Racks

1 Bottle Beer

½ Cup chipotle chilli hot sauce

4-5 Lbs whole jumbo chicken wings (3 pieces winglet, drummette and tip attached), about 30 pieces

6 Tbsp Ted’s World Famous BBQ Bone Dust™ BBQ Seasoning

1 Injection Syringe

½ Cup chipotle chilli hot sauce

¼ Cup Ted’s World Famous BBQ Crazy Canuck Sticky Chicken and Rib Sauce

2-3 Knobs of butter

½ – 1 Cup crumbled blue cheese

1 Stalk celery, finely chopped

2 Green onions, finely chopped


Smoking Temperature: 220°F

Open a can or bottle of your favourite beer and pour it into a large glass. With a spoon, give it a stir to remove some of the bubbles. Tip: The less carbonation the easier it is to inject beer into meats.

Pour in ½ cup of chipotle chilli hot sauce; I like the Tabasco brand best. Stir and set aside.

Place the chicken wings into a large bowl. Season with Bone Dust™ BBQ Seasoning, toss to evenly coat.

Take the injection syringe and suck up enough of the beer/chipotle hot sauce mixture to fill the syringe. Inject a little squirt into each chicken wing, filling the syringe as needed, until all of the wings have been injected. Place in an even layer on 2 smoker racks.

Preheat the smoker according to the manufacturer’s instructions, setting the temperature for smoking at 220°F, using hickory bisquettes to create the smoke flavour.

Place in the smoker. Insert the thermometer probe into the center of one big wing. Close the door and set the internal temperature to 160-170°F, fully cooked. This should take about 1½ – 2 hours, longer if you want them to be crispier.

While the wings are smoking, wash and dry that big bowl. Set aside.

When the wings are fully cooked, moist, juicy and tender, place them in the large cleaned bowl. Drizzle wings with chipotle chilli hot sauce, BBQ sauce, butter, blue cheese, celery and green onions. Toss well to mix it all up and the butter melts and the blue cheese melts.

Serve immediately.

Recipe by Chef Ted Reader