Ingredients
Wings
- 3 lb chicken wings, split into flats and drumettes (item number 488407)
- 1 tbsp baking powder (aluminum-free)
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Green garnish (item number 150105)
Sriracha Buffalo Mayo Sauce
- ½ cup Southern Style mayonnaise (item number 553110)
- ⅓ cup Sriracha (item number 661012)
- 2 tbsp hot sauce (such as Frank's RedHot)
- 1 tbsp honey (item number 153290)
- ½ tsp garlic powder
- Pinch of salt
For Serving
- Celery sticks
- Ranch or blue cheese dressing
- Extra Sriracha for drizzling
Step 1: Prep the Wings
- Pat the wings very dry with paper towels.
- Toss with:
- Baking powder
- Salt
- Pepper
- Garlic powder
- Paprika
- Let rest uncovered in the refrigerator for at least 1 hour (overnight is even better).
This helps the skin crisp up later.
Step 2: Smoke
- Preheat smoker to 250°F (121°C).
- Use a mild-to-medium wood:
- Pecan
- Cherry
- Apple
- Oak
- Arrange wings in a single layer.
- Smoke for 60–75 minutes, until the internal temperature reaches about 165°F.
The wings should have good color but won't be fully crisp yet.
Step 3: Make the Sauce
Whisk together:
- Mayonnaise
- Sriracha
- Honey
- Garlic powder
- Salt
Taste and adjust:
- More Sriracha for heat.
- More honey for sweetness.
Step 4: Sear for Crisp Skin
Heat a grill, cast-iron griddle, or very hot skillet to 450–550°F.
Sear the wings:
- 2–3 minutes per side
- Turn frequently
- Watch for flare-ups
The goal is crispy skin without burning.
Step 5: Sauce
Place hot wings in a large bowl.
Reserve about ¼ cup sauce for dipping, then toss the wings with the remaining sauce until evenly coated.
For extra stickiness:
- Return the sauced wings to the grill for 30–60 seconds per side.
- Add green inions for garnish and enjoy!
If you like very spicy wings, increase the Sriracha to ½ cup and add ½ teaspoon cayenne to the sauce. If you prefer a more buffalo-forward flavor, increase the hot sauce to ¼ cup and reduce the mayonnaise to ⅓ cup.