Unlock a new level of flavor with this recipe for reverse seared Honey Habanero Buffalo Wings! Chef Tom perfected the recipe over charcoal in a Yoder Smokers Adjustable Flat Top Charcoal Grill.
WHAT YOU'LL LOVE
- Coating the wings in hot sauce before the rub gives the seasoning something tacky to grip, rather than falling off a dry surface during the smoke
- Smoking the wings low first, then sliding the same grate over direct coals to sear, applies the same reverse-sear logic used on steaks to build smoke flavor before the char
- Blending the buffalo sauce in a Vitamix after simmering it smooths out the melted butter and habaneros into one consistent sauce, rather than a separated, chunky glaze
- Making the buttermilk chipotle ranch ahead of time means it's ready to serve the moment the wings come off the grill, and it keeps for up to a week for later use
Honey Habanero Buffalo Wings
Tom Jackson
Rated 4.9 stars by 8 users
Category
Appetizer
Cuisine
American
Servings
20
Prep Time
30 minutes
Cook Time
40 minutes
Calories
413
No game day is complete without chicken wings, so for the big game Chef Tom is turning up the heat with these reverse seared Honey Habanero Buffalo Wings, cooked over charcoal in the Yoder Smokers Adjustable Flat Top Charcoal Grill!
Ingredients
- 5 lb chicken wings
-
Cattleman’s Grill Pit Fire Hot Sauce
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1/2 cup (1 stick) unsalted butter
-
2/3 cups (1 bottle) Cattleman’s Grill Pit Fire Hot Sauce
- 3 habaneros, sliced
-
1 tbsp honey
-
1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp celery seed
- 1/2 tsp smoked paprika
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/4 cup cilantro, minced
- 1 tbsp lime juice
- 1 clove of garlic, grated
- 2 tsp fresh chives, minced
- 1 chipotle in adobo sauce
-
Jacobsen Salt Co. Habanero Infused Salt, to taste
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
For the Honey Habanero Buffalo Sauce:
Buttermilk Chipotle Ranch:
Directions
- Remove one grate from the Yoder Smokers Flat Top Adjustable Charcoal Grill. Light a chimney full of charcoal on the empty side of the grill.
- Coat the wings with a thin layer (about 1 tablespoon) of Cattleman’s Grill Pit Fire Hot Sauce and toss to coat. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning.
- When the charcoal is red, dump out along the edge of the charcoal tray and spread out. Place one fist sized chunk of Cattleman’s Grill Competition Cherry Smoking Wood on the hot coals.
- Place the wings on the cooking grate, opposite the coal bed and away from the heat. Close down the airflow, leaving just a sliver open. Smoke the wings until they reach about 145ºF-150ºF, about 45 minutes.
- To make the Buttermilk Chipotle Ranch dressing, combine all ingredients in a blender. Blend until smooth. Store in the refrigerator for up to a week.
- To make the Honey Habanero Buffalo Sauce, melt the butter in a sauce pan. Add the remaining ingredients. Whisk to incorporate. Bring to a simmer. Cook for a few minutes to infuse the seasonings. Transfer to a Vitamix Blender. Blend until smooth and light orange in color. Cool to room temperature. The butter may separate, so whisk again until all ingredients are distributed. Store in the refrigerator until ready to use.
- Light two chimneys of charcoal. When the wings reach 145ºF-150ºF internal temperature, dump the charcoal over the existing bed of charcoal and spread evenly over one half of the grill.
Slide the entire cooking grate filled with the wings over, to position them directly over the heat. Grill on all sides until the skin is crisped and lightly charred. Remove the wings when the internal temperature surpasses 175ºF. Slide the wings off to the indirect side to finish cooking, if needed.
- Place the wings in a large mixing bowl. Add all the Honey Habanero Buffalo Sauce and toss to coat.
- Serve the Honey Habanero Buffalo Wings with the Buttermilk Chipotle Ranch, for dipping.
Recipe Note
Recipe FAQ
Why coat the wings in hot sauce before applying the dry rub?
A thin layer of hot sauce gives the Trail Dust seasoning something to grip, helping it build a real crust through the smoke instead of falling off a dry surface.
Why smoke the wings first, then move the same grate over direct coals to finish?
Smoking low first builds gentle smoke flavor through the wings before they ever see direct heat. Sliding the grate over the coals afterward applies the same reverse-sear approach used on steaks, crisping and charring the skin last.
Why blend the Honey Habanero Buffalo Sauce in a Vitamix after simmering it?
Blending it smooth brings the melted butter, habaneros, and honey together into one consistent sauce, rather than leaving a separated or chunky glaze once it's whisked by hand.
Why make the buttermilk chipotle ranch before the wings even go on the grill?
Building it ahead of time means it's fully chilled and ready to serve the moment the wings are sauced, and it keeps in the fridge for up to a week beyond this one meal.
What internal temperature should the wings actually reach?
This recipe uses 145-150°F as a smoking checkpoint, then finishes them over direct heat until they surpass 175°F, comfortably above the USDA minimum of 165°F for poultry — no correction needed here.
How indoor-friendly is this recipe?
2 out of 5 — the sauces come together easily on the stovetop, but the low smoke followed by a direct charcoal sear is central to these wings and difficult to replicate without an actual grill.
Recipe Highlights
Sauce-first binder: Helps the dry rub build a real crust through the smoke.
Smoke-then-sear method: Applies reverse-sear logic to chicken wings.
Blended buffalo sauce: Produces one consistent sauce instead of a separated glaze.
Made-ahead ranch: Ready the moment the wings are sauced, with a week of shelf life beyond.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 413
- Carbs
- 4 grams
- Protein
- 31 grams
- Fat
- 30 grams
- Sodium
- 148 milligrams
