There’s something about buffalo wings that instantly brings people together. Whether it’s game day, a weekend cookout, or just one of those days when only crispy, saucy wings will do — this recipe’s got your back. These aren’t your average bar wings either. We’re taking things up a notch with double-fried wings that are smoky, crispy, spicy, and just a little bit sweet, thanks to a touch of honey in the sauce. Ranch or blue cheese on the side? That’s entirely your call — I won’t judge.
Why You’ll Love These Buffalo Wings
Buffalo wings have a pretty legendary backstory — they hail from Western New York and have been fueling game-day feasts for decades. What makes this version different? It’s my twist on the classic. I like to balance the heat with some local honey and give the wings a smoky note before frying them — twice. That double fry creates the ultimate crunchy exterior, while the inside stays juicy and tender.
I use this smoking-then-frying method for all sorts of meats, from turkey to ribs, and it never disappoints. Once you try it, you’ll see why it’s become a go-to method for making wings that really wow.
Ingredients You’ll Need
For the Chicken Wings:
- 2 pounds of chicken wings (whole or party wings — both work)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- ½ tbsp cayenne powder
- Canola oil for coating and frying (you’ll need about 1 quart)
For the Buffalo Sauce:
- 1 cup cayenne pepper sauce (Frank’s RedHot is always a winner)
- ½ cup local honey
- 2 tbsp unsalted butter
- Kosher salt to taste
Easy Homemade Ranch Dressing
This creamy ranch is a perfect partner for the wings, especially if you’re not into blue cheese. Here’s how I make it:
- ½ cup sour cream
- ⅓ cup buttermilk
- 2 tbsp mayo
- 2 tsp lemon juice
- ½ tsp kosher salt
- 1 garlic clove, minced
- A mix of fresh herbs like dill, cilantro, and parsley
Whisk everything together in a small bowl, then pop it into the fridge for 15 minutes to let those flavors meld. It’s cool, tangy, and absolutely made for dunking.
Let’s Make These Buffalo Wings
Step 1: Season and Smoke the Wings
First things first — coat your wings in a bit of canola oil. In a separate bowl, stir together the salt, pepper, cayenne, and garlic powder. Toss the wings in the spice mix until everything’s evenly coated. Let them hang out in the fridge for 30 minutes while you get your smoker going.
Preheat your grill or smoker to 250°F for indirect two-zone cooking. Want more smoky flavor? Toss in a few wood chips. Lay the wings on the smoker and let them cook for 2 to 2.5 hours, or until the internal temp hits 165°F. Once they’re done, set them aside and keep them warm.
Step 2: Simmer the Buffalo Sauce
Crank up your grill to 400°F. In a cast iron skillet, combine your hot sauce, honey, butter, and a pinch of salt. Let it simmer until it just starts to bubble along the edges — about 1 minute — then take it off the heat and keep it warm.
Pro tip: If you love buffalo flavor, I’ve also got recipes for Buffalo Chicken Quesadillas, Cheesy Sliders, and a killer Stuffed Crust Buffalo Dip. Great for any party spread.
Step 3: Time to Fry
Place a Dutch oven or heavy pot on the grill and carefully pour in your frying oil. Bring it up to 350°F. Working in small batches, gently lower the smoked wings into the hot oil. Let them fry for 2–3 minutes, flipping occasionally, just until they start to get that golden edge.
Take the wings out and toss them in a bowl with about a cup of that warm buffalo sauce.
Now — back into the oil they go for their second fry. This step makes them unbelievably crispy. Give them another 2–3 minutes in the oil, then one final toss in more sauce.
Time to Serve
Lay those glossy, saucy wings on a platter with a big bowl of ranch or blue cheese dressing. Add a few celery sticks or crunchy veggies on the side and you’re good to go
What to Serve with Buffalo Wings
Classic celery sticks are a must, but I also love pairing these with a simple Caesar salad or crunchy carrot and cucumber spears. Anything fresh that gives a cool contrast to the heat will do the trick.
Leftovers and Reheating Tips
Got some wings left? Lucky you. Store them in an airtight container in the fridge for up to 3–5 days.
To reheat:
- Oven or air fryer at 350°F until warmed through and crispy again.
- Avoid the microwave unless you enjoy disappointment in the form of soggy wings.
Buffalo Chicken Wings
Ingredients
Chicken Wings:
- 2 lbs chicken wings
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- ½ tbsp cayenne pepper
- Canola oil, as needed
- 1 quart frying oil (peanut or vegetable)
Buffalo Sauce:
- 1 cup cayenne-based hot sauce
- ½ cup local honey
- 2 tbsp unsalted butter
- Kosher salt, to taste
Instructions
- Coat the wings in canola oil.
- In a small bowl, combine salt, black pepper, cayenne, and garlic powder. Sprinkle over the wings and toss to coat evenly.
- Refrigerate the seasoned wings for 30 minutes.
- Preheat your grill to 250°F using a two-zone indirect setup. Add wood chips if you’d like a smoky flavor.
- Place wings on the grill and smoke for 2 to 2.5 hours, or until they reach an internal temperature of 165°F.
- Remove from heat and keep warm until ready to fry.
- Raise the grill temperature to 400°F. In a cast iron skillet, add all the Buffalo sauce ingredients and bring to a gentle simmer. Once it starts bubbling around the edges (after about 1 minute), remove from heat and keep warm.
- Place a Dutch oven on the grill and carefully pour in the frying oil. Heat to 350°F.
- Gently lower the wings into the oil in batches, frying for 2–3 minutes while flipping and stirring occasionally.
- Once the initial fry is done, transfer wings to a large bowl. Pour in 1 cup of the Buffalo sauce and toss to coat.
- Return the sauced wings to the hot oil and fry again for another 2–3 minutes per batch.
- After the second fry, toss once more in extra Buffalo sauce.
- Serve hot with ranch or blue cheese dressing and enjoy!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 3017Total Fat 292gSaturated Fat 39gTrans Fat 2gUnsaturated Fat 238gCholesterol 201mgSodium 1925mgCarbohydrates 73gFiber 8gSugar 38gProtein 42g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
How spicy are these wings, really?
The spice level is up to you. If you want a milder version, cut back on the cayenne when seasoning. If you like to sweat a little, you can always bump it up or add extra hot sauce to the final coating.
Can I make these ahead of time?
Yes! You can fully smoke and fry the wings, then refrigerate or freeze them. When you’re ready to eat, reheat them with the second fry and toss them in the buffalo sauce just before serving.
Where did buffalo wings even come from?
Most folks trace them back to Anchor Bar in Buffalo, New York. There are plenty of stories floating around, but no matter which one’s true — I’m just thankful they exist. And if you ever visit, grab a T-shirt for me.
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