Smoke Without Fire Buffalo Wings


  • 1 kg (2 lb) chicken wings & drumettes
  • Vinegar
  • Hot sauce (any hot sauce will do)
  • Flour
  • Pepper


  1. Cut off and discard wing tips, and cut wings into two sections at the joint.
  2. Evenly mix the chicken wings and drumettes in vinegar and soak for 20 minutes.
  3. Drain excess vinegar from the chicken and sprinkle the flour onto the chicken mixing by hand until the chicken is evenly coated.
  4. Add a generous amount of hot sauce to the chicken making sure it is evenly coated.
  5. Place chicken on greased Bradley Smoker racks and sprinkle with pepper to taste.

Smoking Method

  1. Using Mesquite flavor bisquettes with the damper closed and the heat on full, the chicken should be cooked in about 2 to 3 hours.Turn wings and drumettes frequently to ensure even cooking.
  2. Chicken can be basted with more hot sauce during smoking.
  3. Simply remove racks from the Bradley Smoker and baste generously before returning racks to continue process. This results in a hotter and juicier Buffalo Wings.

To Serve

Serve as an appetizer with blue cheese dipping sauce. Awesome…