Smoked Buffalo Chicken Wings on the Pit Boss Austin XL
It's Super Bowl Sunday and nothing goes better with a big game than eating some smoked buffalo wings. All of the ingredients used for this cook was purchased at my local Walmart.
Grill and Smoke BBQ
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If you would like to purchase any of my frequently used products, please use the links below:
Suckle Busters Clucker Dust Rub: https://amzn.to/3cDzFSQ
Suckle Busters Hog Waller Rub: https://amzn.to/2TDHQWI
Pit Boss Sweet Heat Rub: https://amzn.to/39tgJ7j
Pit Boss Hickory Bacon Rub: https://amzn.to/39uxz5V
Tiger Sauce: https://amzn.to/39GgJRq
Sweet Baby Rays Honey BBQ Sauce: https://amzn.to/2VQ7yKo
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Hey, what's going on? Today is Sunday, but it's better known as Super Bowl Sunday.
So, I figured what better day than today to make some smoked buffalo chicken wings. Let's do this.
Hey, what's going on? I'm Jeffrey. I'd like to welcome you to Grill & Smoke BBQ.
As I said, it's Sunday. We're about to make some smoked buffalo chicken wings.
Okay, so for my smoked buffalo wings, what I'll be using as seasoning is the Pit Boss Sweet Heat Rub.
While it's cooking, I'll be spritzing the chicken with some spray butter.
For the buffalo sauce, I'm going to use a stick of butter, unsalted, because there's going to be
enough salt in the other ingredients. I'll be using the Frank's Red Hot Wings Buffalo Sauce.
For the real heat, I'll be using this Ghost Pepper Wing Sauce. It has a lot, it has some heat,
but not really a good taste, if you know what I mean. So, to compensate for that, I'll be adding
Tiger Sauce, which is some sweet heat. And once it's finished, I'll be dipping it in some Chipotle
Ranch. Okay, now I've got my chicken cleaned off. I've dried it off, and I'm going to spray it
with some canola oil, which will be my pretty much binder for the seasoning I'm going to put on it.
I'm going to do this to both sides. I'm going to go ahead and season this side with the
Pit Boss Sweet Heat Rub. I'm only going to use one rub on this chicken today.
Not going to go too heavy with it, because I don't see this being a very long cook today.
Probably be about an hour at 350 degrees.
And now, I'm going to go ahead and get the other side. I'll be right back with you after I finish.
Now that I've got everything seasoned, I'm going to go ahead and get the Pit Boss ready,
and let this sit and sweat for a few minutes. See you out at the Pit Boss.
All right, so as always with the pellet smoker, you want to hit the power button,
turn it to smoke, and give it a chance to fire up. Once the smoke starts rolling, we'll crank it up
to 350, and that'll also give us a chance to lay anything that was left over from the last cook
burn off, and then we'll bring the chicken down to put it on there.
All right, so as you can see, smoke is starting to roll. Give it a few more minutes to really
kick up and get that fire going down in the fire pot, and we'll crank the temperature up and close
wings in. Let's see the left side. That side's a little cooler than this side. Okay, so we're
about 30 minutes into the process. I'm going to go ahead and spray these with this water,
and I'm going to flip them over and do the other side as well.
Okay, in about 15 more minutes, I'm going to come out and put a coat of the
buffalo sauce on it, and about 15 minutes after that, they should be done.
All right, so I already got the butter melted. I'm going to go ahead and pour some of this Frank's
buffalo sauce. I'm going to add this ghost pepper wing sauce, tiger sauce,
and I decided to add a squeeze of lime juice. I'm just going to give that a stir.
Got it over medium heat. I'm going to give it a chance to boil,
then I'm going to turn it down and let it simmer. Okay, so as you can see, it's starting to boil
now. I'm going to just stir it, turn it down, let it simmer a little,
and then it'll be ready for the chicken wings. Be right back. Okay, so now what I'm about to do is
go ahead and baste these in the buffalo sauce,
save some of the sauce in the pot so I can use toss them in once I'm finished.
Give these a few more minutes and they'll be ready to come off.
All right, I'm about to check the temperature. I usually like to get mine around 170, 175.
Yep, that'll work. Oh, that one went a little over. All right. All right, I think that'll work.
Now just get them off. That's when these gloves come in handy. If you don't have a pair,
I suggest you get a pair of these. These will let you pick up almost anything,
no matter how hot it is. Just like that. Okay, we're finished and this is the finished product.
Now, of course, it's time to taste it.
As you can see, clean bite. Skin is bite through. It's not rubbery like comes out sometimes
and it's just the right amount of heat. Sorry, pit master privilege going on.
Thank you for joining me for this cook today. If you liked what you saw,
hit the subscribe button, ring the bell, and hey, give a thumbs up. If you liked,
leave a comment. Let me know what you'd like to see some other time. I'll see if I can make
it happen. Until then, it's Super Bowl Sunday and it's exactly 628, so it's time for me to
get ready to watch this game. Y'all have a great night.