Smoked & Crispy Buffalo Chicken Wings
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BBQGluten Free

Smoked & Crispy Buffalo Chicken Wings

Prep

40 mins

Cook

60 mins

Serves

3

Method

Double Indirect

Smoked chicken wings low and slow to build flavour and render the fat, then finish them directly over the coals for a high-heat crisp. Toss in buffalo sauce and cook through to a tender, fall-off-the-bone finish.

⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️

Servings1x

Chicken Wings

  • —1 kg Chicken Wings
  • —1 Jar Schwartz New York Buffalo Seasoning
  • —2 Jars Franks Buffalo Hot Sauce

Blue Cheese Dipping Sauce

  • —100 g Blue Cheese (Stilton, Shropshire Blue etc)
  • —150 ml Sour Cream
  • —1 Tbsp Lemon juice
  • —Black pepper (to taste)
  • —Salt (to taste)

Prevent your screen from going dark as you follow along.

  1. 01

    Prepare the Wings

    Pat the wings dry thoroughly with kitchen paper. This helps the seasoning stick and improves the final crisp.

    If needed, split whole wings into drums and flats.

  2. 02

    Season

    Coat evenly with Schwartz New York Buffalo seasoning, making sure all sides are well covered.

  3. 03

    Set Up Your Grill

    Set up your Kamado Joe for indirect cooking at around 130°C, using a double indirect setup.

  4. 04

    Low & Slow Cook

    Place the wings on the grill and cook slowly until they reach an internal temperature of 74°C.

    This stage builds smoke flavour and renders the fat.

  5. 05

    Sauce the Wings

    Remove the wings from the grill and toss them generously in Frank's Buffalo Hot Sauce until fully coated.

  6. 06

    Crank Up the Heat

    • Being extremely careful and using heat proof gloves, remove the deflector plates from the bbq.

    ⚠️ Make sure to put them somewhere safe as they could be around 500°C. ⚠️

    • Replace your grill grates and open the intake and vent of your bbq to get the flame roaring.
  7. 07

    Crisp the Wings

    Return the wings directly over the coals and cook, turning regularly, until they reach an internal temperature of 85–90°C.

    This allows the wings to crisp up and become tender, with a slightly charred finish.

  8. 08

    Prepare the Blue Cheese Sauce

    Add the sour cream and lemon juice to a bowl and mix until smooth.

  9. 09

    Crumble in the blue cheese and fold it through, leaving some small chunks for texture.

  10. 10

    Season lightly with salt and black pepper. Taste and adjust acidity if needed with a little more lemon juice.

  11. 11

    Cover and chill in the fridge for at least 30 minutes before serving to allow the flavours to develop.