Ingredients:

  • 3 lbs chicken wings, flats and drumettes separated
  • 1 tbsp baking powder, aluminum-free
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cracked black pepper
  • 1/2 cup Frank’s RedHot Original
  • 1/3 cup unsalted butter, cubed and cold
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the wings bone-dry with paper towels. Whisk baking powder, salt, and spices in a small bowl. Toss wings in the rub until evenly coated.
  2. Place wings on a wire cooling rack set over a baking sheet. Refrigerate for at least 1 hour (up to 4 hours) to air-chill and dehydrate the skin.
  3. Preheat your pellet grill to 225°F (110°C). Place wings directly on the grill grates and smoke for 60 minutes until the internal temperature reaches approximately 145°F.
  4. Increase the smoker temperature to 425°F (220°C). Continue cooking for approximately 30 minutes, flipping once, until the skin is golden brown, crispy, and internal temperature reaches 165°F.
  5. While wings finish, simmer hot sauce and Worcestershire in a saucepan. Remove from heat and whisk in cold cubed butter one piece at a time to create a velvety emulsion.
  6. Toss the hot, crispy wings in a large stainless steel bowl with the buffalo glaze until thoroughly coated. Serve immediately.