Hickory-Smoked Buffalo Chicken Wings with Spicy Dry Rub

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken wings smoked over hickory wood, coated in a fiery dry rub that seals in smoky heat and bold flavor. This American-inspired barbecue recipe, ready in about 165 minutes, pairs chicken wings, kosher salt, smoked paprika 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

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Ingredients

3 pounds, split and tips removed chicken wings
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons vegetable oil
2 cups, soaked hickory wood chips

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Instructions

Step 1: Preheat your smoker to 225°F and add 2 cups of soaked hickory wood chips to create a fragrant smoke.
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.
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.
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.
Step 5: Remove wings from the smoker and let rest for 5 minutes before serving to allow the smoky flavors to fully develop.