Spicy Smoked Chicken Wings with Habanero Buffalo Sauce

Method

1. 1Season the wings with Louisiana Cajun Dry Rub before the grill is even turned on, so every bit of smoke from preheating locks in flavour.
2. 2Set the pellet smoker to 400°F with a blend of oak, hickory, and maple pellets and smoke the wings hot and fast.
3. 3Melt 2 parts butter with 1 part Fierce Habanero Hot Sauce to make a fiery buffalo-style sauce.
4. 4Once the wings hit 165°F internal, baste them generously with the habanero buffalo sauce.
5. 5Continue cooking until the wings reach 180–185°F internal with crispy skin, then serve hot.

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