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Hickory Smoked Buffalo Wings
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Ingredients:
4-5 lbs Raw Chicken Wings
4 Tbsp Cajun Seasoning
1 Tbsp Salt
1/2 Tbsp Black Pepper
1 Cup Buffalo Wing Sauce, brand of choice
1 Cup Ketchup
1 Stick Unsalted Butter
2 Tsp Garlic Powder
Hickory Woodchips, for smoking
1-2 Disposable Aluminum Pans
Directions:
Add hickory wood chips to the smoker according to manufacturer instructions. Preheat the smoker to 250 degrees F.
Add the chicken wings, Cajun seasoning, salt, and pepper to a Ziploc bag. Seal the bag and toss to coat the wings with the seasoning.
Place the wings directly on the rack of the smoker and smoke for 1 hour.
While the wings are smoking, make the sauce. Melt the butter in a saucepan over medium heat. Add the ketchup, buffalo wing sauce, and garlic powder. Whisk to combine. Reduce the heat to low and simmer for 15-20 minutes.
Remove the wings from the smoker and place in 1-2 disposable aluminum pans.
Pour the sauce over the wings and toss to coat. If using 2 pans, divide the sauce evenly between the 2 pans.
Place the aluminum pan(s) in the smoker and continue to cook for an additional 30 minutes.
Remove the wings and serve immediately, while hot, with ranch or blue cheese dressing on the side for dipping. Enjoy!
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Add hickory wood chips to the smoker according to manufacturer instructions. Preheat the smoker to 250 degrees F.
Add the chicken wings, Cajun seasoning, salt, and pepper to a Ziploc bag. Seal the bag and toss to coat the wings with the seasoning.
Place the wings directly on the rack of the smoker and smoke for 1 hour.
While the wings are smoking, make the sauce. Melt the butter in a saucepan over medium heat. Add the ketchup, buffalo wing sauce, and garlic powder. Whisk to combine. Reduce the heat to low and simmer for 15-20 minutes.
Remove the wings from the smoker and place in 1-2 disposable aluminum pans.
Pour the sauce over the wings and toss to coat. If using 2 pans, divide the sauce evenly between the 2 pans.
Place the aluminum pan(s) in the smoker and continue to cook for an additional 30 minutes.
Remove the wings and serve immediately, while hot, with ranch or blue cheese dressing on the side for dipping. Enjoy!
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