These Buffaque Wings are smoked until the skin is crispy and the meat stays juicy and tender. The sauce combines Buffalo heat and BBQ sweetness for a balanced blend of spicy, sweet, and smoky flavors. They make a lively, delicious choice for game day, parties, or a casual dinner with friends.
Recipe Highlights
- ⏱️ Ready in: 1 hour
- 🍽️ Serves: 4-6 as an appetizer
- 👩🏽🍳 Difficulty: Easy
- 🔥 Best of Both Worlds: Wings are smoked low and slow, then tossed in a tangy-sweet Buffaque sauce that balances Buffalo heat with smoky BBQ character.
Buffaque wings combine two classic styles in a single bite. The smoky, rendered skin from the smoker complements a sauce that layers tangy hot sauce with sticky barbecue notes for a crave-worthy finish.
For dipping, a cool blue cheese or ranch sauce contrasts the heat and brightens the overall flavor. These wings are ideal served straight from the smoker while still piping hot.
If you prefer, separate the wings into flats and drumettes before cooking to make serving easier and to encourage even crisping. The method below works equally well for whole wings or separated pieces.
Buffalo BBQ Sauce
Buffalo BBQ sauce merges the tang and heat of classic Buffalo sauce with the sweet, smoky backbone of barbecue sauce. The result is a versatile sauce that clings to wings, lifts burgers, or brightens pulled pork. It can be adjusted for heat or sweetness to match your taste.
Here’s Why We Love It
- Crispy, smoky wings: Smoking the wings crisps the skin while keeping the inside moist and tender.
- Layered flavors: The sauce delivers bright, vinegary heat, balanced by molasses or brown sugar and smoky barbecue notes.
- Great for gatherings: These wings disappear fast—make extra for guests and to enjoy leftovers the next day.
Ingredients
- Chicken Wings: Whole wings work well; you can separate into flats and drumettes if you prefer even cooking and easier serving.
- Buffalo Wing Sauce: A hot, tangy wing sauce is the backbone of the buffalo side of the sauce.
- Apple Cider Vinegar: Adds brightness and balances the sweetness.
- Molasses or dark brown sugar: Provides rich sweetness and depth; both work well—molasses gives a deeper, more complex flavor while brown sugar is a convenient substitute.
See the recipe card below for the complete ingredient list and precise quantities.
How to Make Buffaque Wings (Step-by-Step)
Step 1: Place wings in a large bowl, sprinkle with BBQ rub, and let rest 10–15 minutes so the rub adheres and the skin dries slightly for better crisping.
Step 2: Preheat your smoker or set the grill for indirect cooking at about 275°F. Arrange the wings on the grates and smoke until they reach 165°F internal temperature and the skin appears set.
Step 3: While the wings cook, make the sauce. Melt butter in a medium saucepan over medium heat.
Step 4: Add diced onion and sauté until softened and translucent, about 5–7 minutes.
Step 5: Stir in minced garlic and cook briefly until fragrant, about 2–3 minutes.
Step 6: Add seasonings—brown sugar, chipotle chili powder, dry mustard, salt, black pepper, granulated garlic, and granulated onion—and stir to combine thoroughly.
Step 7: Stir in tomato paste and cook a couple of minutes to deepen the flavor. Then add ketchup, Buffalo sauce, apple cider vinegar, and molasses; mix well.
Step 8: Bring the sauce to a boil, then lower the heat and simmer for 10–15 minutes until it thickens and the flavors meld. Adjust seasoning and sweetness to taste.
Step 9: Remove the wings from the smoker when they are cooked through and the skin is set. Let them rest briefly so juices redistribute.
Step 10: Transfer wings to a large bowl and pour the warm Buffaque sauce over them. Toss until every piece is fully coated.
Step 11: Serve the wings hot with ranch or blue cheese dressing and your favorite sides. They pair well with crisp celery and carrot sticks to balance the heat.
Our Favorite Pairings
Buffaque wings make a centerpiece for any game day spread. Serve them with a cold, creamy blue cheese or ranch dip to tame the spice. Add crunchy sides like fried pickles or a smoked queso dip to create a varied platter your guests will love.
For a larger spread, include different wing styles—such as Asian-style wings—or hearty bites like bacon-wrapped stuffed shells to give guests choices and a range of flavors.
Buffaque Wings Recipe FAQs
Buffaque wings are chicken wings coated in a sauce that blends Buffalo-style hot sauce with sweet, smoky barbecue components to create a balanced, tangy-sweet finish.
Yes. Bake the wings at 400°F for 40–45 minutes until golden and cooked through. Baking won’t add smoke flavor, but the sauce still produces excellent results.
Absolutely. The sauce can be made up to three days ahead and stored in the refrigerator. Reheat gently before tossing with freshly cooked wings.
Next Up: More Wing Recipes
If you enjoyed these Buffaque wings, consider trying other wing preparations like Asian-style chili garlic wings, crispy smoked wings on a pellet grill, or a hot honey Old Bay variation. Different cooking methods and sauces keep wing night exciting.
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Asian Style Chicken Wings with Chili Garlic Sauce
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Crispy Smoked Chicken Wings on the Pellet Grill
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Hot Honey Old Bay Wings
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Southern Fried Chicken Wings Recipe
If you try this Buffaque Wings recipe, please leave a star rating and let us know how it turned out in the comments. Feedback helps others decide and helps refine the recipe.
📖 Recipe
Buffaque Wings (Buffalo Barbecue Chicken Wings)
Krysten Wilkes & Marrekus Wilkes
Ingredients
- 12 whole chicken wings
- ¼ cup homemade BBQ seasoning
- 2 tablespoons unsalted butter
- ½ white onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon chipotle chili powder
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 cup ketchup
- 1 cup Buffalo wing sauce
- ¼ cup apple cider vinegar
- 3 tablespoons molasses
Instructions
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Set up your smoker or grill for indirect cooking and preheat to 275°F.
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Place the wings in a large bowl, sprinkle with BBQ rub, and toss to coat. Let them rest for 10–15 minutes.
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Arrange the wings on the smoker grates and cook until they reach an internal temperature of 165°F.
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In a medium saucepan over medium heat, melt butter. Add the onion and sauté until soft, 5–7 minutes.
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Stir in the garlic and cook 2–3 minutes more.
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Mix in the tomato paste and cook another 2–3 minutes. Add brown sugar, chipotle chili powder, mustard, salt, black pepper, granulated garlic, and granulated onion. Stir well.
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Pour in ketchup, Buffalo sauce, vinegar, and molasses. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes until thickened to your liking.
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Transfer the smoked wings to a large bowl. Pour the Buffaque sauce over the wings and toss until coated. Serve hot with ranch or blue cheese dressing.
Notes
- How to get crispy skin: Pat the wings dry before seasoning. Smoking at 275°F renders fat and crisps skin; finish over higher heat if you want extra crunch.
- Baking instead of smoking: If you don’t have a smoker, bake at 400°F for 40–45 minutes until the wings are golden and cooked through.
- Make ahead: Smoke the wings a day in advance and reheat in a 375°F oven before saucing. The sauce itself can be prepared up to 3 days ahead and reheated gently.