Buffalo Wings

1 Dozen Whole chicken wings


Dry Rub

2 tsp paprika
2 tsp granulated garlic
2 tsp turmeric
1 tsp cayenne
1 tsp oregano
1 tsp black pepper
1 tsp granulated onion

1. Clean and dry the chicken wings and leave them whole to smoke as they are easier to place on the grill and have less chance of falling through.

2. Place all ingredients for rub together and mix well.

3. Place wings on a baking sheet and sprinkle with generous amount of the dry rub on both sides of the wing. Drizzle a small amount of olive oil on the presentation side of the wings

4. Prepare smoker and put wings in at 200 degrees. After one hour, turn wings and keep fire going to stay at temp. Wings should have reached and internal temp of 160’ after the second hour. Keep in the smoker until the internal temp of the wings has reached 160’ careful to keep the temperature in the smoker at 200’

5. While wings are smoking prepare the sauce

6. Preheat oven to 300 degrees. Cut wings into two pieces, place in a baking dish and brush each piece with BBQ sauce. Bake for 25 minutes or until the wings are heated through and the sauce is starting to turn golden brown. Turn the wings and place under the broiler until golden brown watching carefully not to burn.

7. Remove from oven and serve.

BBQ Sauce - makes two cups

2 Ancho or Guajillo chilis
1 ½ cup water
¼ cup tomato paste
¼ cup minced garlic
2 T olive oil
2 T Hoisin sauce
3 T apple cider vinegar
1 ½ T spicy brown mustard (Jack Daniels Spicy Southwest)
1 T Worcestershire
¼ cup Frank’s original hot sauce
2 T Tabasco - optional
2 tsp cumin
2 tsp chili flakes – optional

1. Place the chilies in a sauce pan with the water and bring to a boil. Reduce to a slow simmer and steep the chilies while preparing the rest of the sauce

2. Heat a medium sauce pan on medium high heat. Add olive oil, garlic and tomato paste. Stir occasionally but watch carefully not to burn the paste. Cook until the paste starts to sizzle and bubble around the edges, start to slightly stick to the bottom of the pan and slightly caramelize (about 5 to 7 minutes).

3. Add Hoisin sauce, stir constantly to combine and careful not to burn (about 1 minute)

4. Add cider vinegar to deglaze the pan and stir constantly until liquid is absorbed then remove from heat (about 1 minute)

5. Stir in remaining ingredients then blend with an immersion blender until a paste. Thin sauce with chili water until the sauce is your desired consistency.

6. Cool completely and the store up to a week in the refrigerator.





Sauce - 15 calories per Tablespoon, 1 g fat, 70 mg Sodium, 1 g carbohydrate, 1 g sugar