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Smoked Buffalo-style chicken wings

Smoked Buffalo-style chicken wings


Smoked Buffalo-style chicken wings make a perfect pairing for the Super Bowl, or any time you have a hankering for a sticky, juicy snack . Named after the town of Buffalo in New York state where they were first created, these are crispy chicken wings coated in hot sauce. You can use one hot sauce or a combination of 2 or 3 of your favourites to get your own profile of heat and flavour.


1kg of chicken wings

1tsp salt

½ tsp ground black pepper

½ tsp sweet paprika

Buffalo sauce

75g butter

½ small garlic clove, peeled & finely grated

120ml hot sauce


½ bunch celery, ribs separated & washed.

Ranch dressing to serve


First, prepare the wings. Remove the tips from the wings (you can reserve these for making stock, or discard them). Next, use a knife to cut through the knuckle to separate the wingettes and drummettes. Transfer to a mixing bowl and add the salt, pepper and paprika. Mix well to evenly coat the wings. Cover the wings and leave in the fridge for 2-3 hours.

Next, prepare the celery. Cut the celery ribs in half crossways, then split lengthways. Set aside in the fridge until ready to serve. 

Prepare your bbq for smoking using indirect heat at 180C. Heat one full chimney of lit charcoal then pour onto one full chimney of unlit charcoal. Place the lid on your BBQ with the dampers 2/3 closed and stablise at 180C until ready to cook the wings. 

When the chicken wings have had 2-3 hours in the fridge, lay them out skin side up, on the side of the grill grate opposite the coals. Add a handful of smoking chips to the coals, then replace the lid. Smoke for 20 minutes.

Remove the lid, flip the wings, then replace the lid and continue to cook for a further 20 minutes.

After the full 40 minutes has passed, remove the lid of the BBQ. Place the butter in a small pot and gently heat it over your coals until the butter is melted. Add the garlic to the pot then continue to cook until the butter starts bubbling. Add the hot sauce to the butter and whisk, continuing to heat until it boils. It is important for the mixture to boil and agitate to create an emulsion (it may split otherwise). Remove from the heat.

Next, move the wings over to the other side of the bbq, directly above the coals. Cook, turning frequently for 5-6 minutes until the skin is golden brown and crispy. As they are ready, remove from the BBQ and transfer to a mixing bowl.

Once the wings are all in the bowl, add the buffalo sauce. Toss the wings to evenly coat them. Transfer to a serving plate, spooning over any excess sauce. Arrange the celery pieces next to them on the plate. Serve immediately with ranch sauce on the side.


For those wishing to bake their chicken wings in the oven, follow the steps for coating the wings in seasoned flour.

After the coating has formed on the wings, heat your oven to 150C. Bake your chicken wings in the preheated oven for 30 minutes before increasing the temperature to 200C. Then bake your wings at this high heat until golden, turning over halfway through. Once the wings are crispy, coat them in the hot sauce emulsion as described above. Serve with the ranch sauce and celery sticks.

Learn more about our free-range chicken producers and shop our range of poultry. Expand your repertoire with braised duck with bacon, kale and prunes and chicken taco skewers as delicious additions to your arsenal of go-to meals.

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