Hickory-Smoked Buffalo Chicken Wings with Spicy Dry Rub

By · Reviewed by AislePrompt Editorial · ·

Juicy chicken wings smoked over hickory wood, coated in a fiery dry rub that seals in smoky heat and bold flavor. This american-inspired bbq & smoked ready in about 165 minutes pairs tablespoon kosher salt, tablespoon smoked paprika, teaspoon cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 150 min Serves 6 American cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat your smoker to 225°F and add 2 cups of soaked hickory wood chips to create a fragrant smoke.
  2. Step 2: In a large bowl, combine 1 tablespoon kosher salt, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 tablespoon brown sugar to make the dry rub.
  3. Step 3: Toss 3 pounds of chicken wings with 2 tablespoons vegetable oil to coat evenly, then sprinkle the dry rub over the wings and massage it into the skin thoroughly.
  4. Step 4: Arrange the wings in a single layer on the smoker grate, ensuring even spacing, and smoke for 2.5 hours or until the internal temperature reaches 165°F and the skin is firm.
  5. Step 5: Remove wings from the smoker and let rest for 5 minutes before serving to allow the smoky flavors to fully develop.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Hickory-Smoked Buffalo Chicken Wings with Spicy Dry Rub take to make?

Total time is about 165 minutes (15 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hickory-Smoked Buffalo Chicken Wings with Spicy Dry Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoon kosher salt from drying out.

Can I substitute ingredients in Hickory-Smoked Buffalo Chicken Wings with Spicy Dry Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hickory-Smoked Buffalo Chicken Wings with Spicy Dry Rub for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hickory-Smoked Buffalo Chicken Wings with Spicy Dry Rub?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes