Appetizer: United States – Smoked Buffalo wings

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 45 min

Total 1 hr 35 min

Ingredients

- 24 chicken wing pieces, approx. 4 lb (1.8 kg) total
- 1/4 cup (60 ml) Worcestershire sauce (for a light mop or marinade)
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) black pepper
- 1/4 cup (60 g) brown sugar (optional light glaze in brine)
- 1 cup (240 ml) Buffalo wing sauce
- 4 tbsp (57 g) unsalted butter
- 4 oz (115 g) blue cheese, crumbled
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 4 celery stalks, approx. 8 oz (225 g) total, cut into sticks
- 3 carrots, approx. 9 oz (255 g) total, cut into sticks
- Wood chips or chunks for smoking (hickory, apple, or cherry), amount per smoker instructions
- 2 scallions, sliced, approx. 1 oz (30 g) total (optional)

Instructions

1. Optional quick brine/mop: combine 4 cups (960 ml) water with Worcestershire, brown sugar, and 1/2 tbsp (7.5 g) salt; submerge wings for 30–60 minutes, then drain and pat dry. Alternatively, simply season wings with kosher salt and black pepper.
2. Preheat smoker to 225–250°F (105–120°C) with chosen wood; place wings on racks in a single layer.
3. Smoke wings for 45–60 minutes until skin firms and internal temperature reaches about 160°F (71°C) and they have a pleasant smoky color.
4. Increase smoker or finish on a grill at medium heat to crisp the skin for 5–10 minutes, or transfer to a 425°F (220°C) oven for 8–10 minutes to render fat and crisp.
5. Warm Buffalo wing sauce with butter in a saucepan until combined; toss hot wings in the sauce to coat evenly.
6. Make blue cheese dip by combining crumbled blue cheese, sour cream, and mayonnaise; season lightly.
7. Serve smoked Buffalo wings with celery and carrot sticks and blue cheese dip; garnish with sliced scallions if desired.