Only 2 Point Chicken Wings


For the Wings:
12 – 18 Chicken Wings, wingtips removed, cut into wingettes and drumettes

For the Sauce:
4 tablespoons salted butter
1/2 to 1 cup hot sauce (or to taste)
1 dash black pepper
1 dash garlic powder


1. PLace a wire rack on top of a baking sheet. Rinse wings in cold water, pat dry and place wings on prepared baking sheet.

2. Place baking sheet in refrigerator, uncovered, for three hours to dehydrate. This is critical to the final texture of the chicken. This step will prevent the wings steaming when you cook them, which creates a rubbery texture. We’re wanting the crispy texture of fried hot wings.

Smoked Buffalo Chicken Wings | From: sweetpeaskitchen.com3. Set up the Big Green Egg (or smoker) for indirect cooking at 225 degrees. Place wings on the smoker for one hour.

4. Increase heat to 325 and let wings cook another 30 minutes, then flip and smoke for another 30 minutes or until temperature registers 165 degrees on an instant read thermomter. The key is to not pull the wings off until you get that nice crispy, charred outside. You can tell by touch.

5. While the wings are smoking, make hot sauce: In a small saucepan, over low heat, combine butter, hot sauce, black pepper, and garlic powder and bring to a simmer (do not let it boil!). Stir to combine and remove from heat.

6. Remove wings from smoker and toss immediately with sauce until evenly coated. Serve with blue cheese dressing and celery

To Top

Pin It on Pinterest

Share This

Share this post with your friends!