Smoked‐Grilled Buffalo Wings


  • 3 lbs. Fresh Chicken Wings
  • Celery sticks and bleu cheese dressing
  • Cherry wood for smoking
  • Wing Sauce
  • ½ cup vegetable oil
  • Dry rub

For the Brine:

  • 1 cup kosher salt
  • 1‐gallon water
  • ¼ cup brown sugar


  1. Take a sharp knife or meat cleaver and cup off the wing tip. Cut the wings at the joints, discard the tips or reserve the tips for another use.
  2. Dissolve the salt and sugar in water in a large container. Submerge the wings, cover and refrigerate for 3 hours.
  3. Remove from the brine. Place on a sheet pan with a wire rack insert. Brush both sides with oil and sprinkle with dry rub. Place in the fridge uncovered overnight.
  4. Set up a charcoal or gas grill for indirect cooking (one side on medium/low heat and leave the other side completely off). For a charcoal grill sprinkle wood chips over hot coals. If using a gas grill place the chips in a smoker tray or in an aluminum pan below the cooking grate on the lit burner. Place the wings on the grill.
  5. Cover the grill and cook the wings on the opposite side of the fire at approximately 250 to 275 degrees for 1 ½ to 2 hours turning occasionally until the internal temperature is 165 degrees.
  6. Transfer wings over direct the heat. Brush both sides with sauce and cook for about 3 or 5 minutes.

Serve with celery sticks and bleu cheese dressing.