Smoked & Secured Buffalo Wings


  • 3 lbs. Fresh Chicken Wings tips removed
  • Celery sticks and bleu cheese dressing
  • Wood chips for smoking.


  • ½ cup kosher salt
  • 1 quart apple cider or juice
  • 2 quarts water
  • 1/4 cup brown sugar


  • 1 ½ teaspoons salt
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon thyme
  • ¼ teaspoon rubbed sage
  • ⅛ teaspoon ground cumin

Hot Sauce:

2 cups Anchor Bar Original Wing Sauce, or 1 ¾ cups hot sauce and ¼ cup butter ½ teaspoon garlic powder


  1. Soak the wood chips in cold water for at least 1 hour.
  2. In a large stock heat the water, salt & brown sugar until dissolved. Add the apple cider. Once the brine is cold, submerge the wings in the brine and refrigerate for at least 4 hours.
  3. Remove wings from brine, rinse, and dust with the rub. Let air dry in the fridge for at least an hour. Bring to room temperature.
  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 225ºF for 1 ½ to 2 hours turning occasionally. Add more wood chips after about 45 minutes.
  6. When the wings are nearly add more coals to hot side of your charcoal grill. If using a gas grill turn heat on side away from wings to high. Transfer wings over direct the heat. Brush both sides with sauce and cook for about 2 or 3 minutes.

Serve with celery sticks and bleu cheese dressing.