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Smoker


For the wings:
12 - 18 Chicken Wings (or �Party Wings� as you�ll sometimes see them called). Fully thaw if you have frozen.
Olive Oil, to coat
Salt and pepper, to coat

The Buffalo Sauce:
1/2 cup Frank�s Red Hot hot sauce (it's gotta be Franks!)
1 tablespoons (1/8 stick) butter
(note here proportion is key 1/4 stick of butter per copy of Franks, you can make as much as you need)
splash white vinegar (optional, good for making spicier)
splash tabasco (optional, good for making spicier)

1.This success of this recipe is ALL in the technique. Well, that, and the Frank�s. But seriously pay attention to the technique!

To Smoke the Wings:
1.Rinse wings in cold water and pat dry (this is a good habit to get into when cooking any kind of poultry).
2.Place a drying rack over a cookie sheet and place wings on top.
3.Place into a refrigerator, uncovered, for up to three hours to dehydrate. ***This is crucial to the end texture of the chicken. This process will prevent the wings steaming when you cook it, which creates a rubbery texture. We�re going for crispy here, trying to emulate the texture of fried wings.
4.When ready to cook, preheat smoker to 225 degrees.
5.Toss wings in a couple tablespoons of olive oil and salt and pepper (approx 1 tablespoon each).
6.Put wings on the smoker for one hour.
7.Then increase heat to 350 (if your smoker does not go that high move to the grill or oven for this step) and let wings cook another 30 minutes. Conditions can change which can lead to more time. The key is to not pull the wings off until you get that crispy outside. You can tell by touch. Feel for the crispiness!!!
8.Remove from smoker and toss immediately with sauce and favorite dipper (blue cheese/ranch).

For the Buffalo Sauce: (prep sauce just before the end of step 7)
1.Bring butter and sauce to simmer (not boil!!) or microwave on medium power until butter is just melted and remove from heat. Place into a bowl. If you need more sauce you can make it and add as part of step 8.

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