Smokin' Hot Buffalo Wingsappetizers, bbq list, poultry 8 pounds fresh chicken wings salt cayenne pepper 3/4 cup butter 1 1/2 cups Frank's Original Hot Sauce I made this for the Boston area Chileheads Hotluck on October 27, 1996 and it turned out pretty good, if I do say so myself. Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200F for three hours, smoking with a combination of hickory and cherry wood. Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips. Combine the butter and hot sauce in a sauce pan and heat until steaming. Pour the sauce over the wings and enjoy! |
