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Crispy Smoked Wings

Crispy wings on a Weber kettle with no special gear. A two-basket convection setup, a buffalo ranch rub, and a homemade buffalo sauce and ranch.
Course Appetizer, Main Course
Cuisine American BBQ
Keyword bbq chicken wings, crispy smoked wings, weber kettle wings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 Servings

Equipment

  • Weber kettle
  • Two charcoal baskets
  • Kitchen shears

Ingredients

Wings

  • 3 lb whole chicken wings split into flats and drums, tips removed
  • Damn Yankee Broadway Buffalo Ranch rub

Buffalo Sauce

  • 4 tablespoons butter
  • 1/2 cup Crybaby Craig's hot sauce
  • 1 tablespoon maple syrup to taste

Homemade Ranch

  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise lime mayo if you can find it
  • Buffalo Ranch rub a few tablespoons
  • lemon a squeeze
  • salt a pinch

Instructions

Prep the Wings

  • Buy whole wings, not party packs. Cut each at the joint into a flat and a drum and remove the tip.
  • Season liberally with the Buffalo Ranch rub and let them sit 15 minutes.

Set Up the Kettle

  • Set two charcoal baskets in the middle of the Weber kettle and split the hot coals between them. That turns the kettle into a convection cooker.
  • Open the top and bottom vents all the way.

Cook

  • Put the wings on, lid on. Rotate the lid a quarter turn every 10 minutes.
  • Cook 30 to 40 minutes until crispy.

Make the Sauces

  • For buffalo, melt 4 tablespoons butter, add 1/2 cup Crybaby Craig's and a little maple syrup to balance.
  • For ranch, whisk 1/2 cup each buttermilk, sour cream and mayonnaise with a few tablespoons of the Buffalo Ranch rub, a squeeze of lemon and a pinch of salt.

Serve

  • Toss half the wings in buffalo sauce and dust the rest with more rub for dry wings.
  • Tossing them back on the smoker for a few minutes is a pro move.

Video

Notes

No vortex, no rotisserie, no special gear. Two baskets and good airflow do it. Rotate the lid every 10 minutes for even crisp.