Classic Buffalo Chicken Wings Recipe
Pull the wings from their packaging and lay them out on a cutting board.
With a good set of poultry sheers, trim the tip from the wing’s forearm at the joint. Next, separate the upper arm and forearm at the joint, and trim any excess skin.
Once all the wings have been trimmed, lay them out on a cutting board. Sprinkle Plowboys Yardbird BBQ Rub onto the wings, lightly coating both sides. Let them sit for 10 minutes. *Tip: Wrap an aluminum tray in plastic wrap to transfer the wings to the grill.
Preheat your Yoder Smokers YS640 (or other grill) to 350°F. Set up the grill for direct grilling, placing GrillGrates across the entire cooking surface with the heat diffuser plate in place. Place the wings evenly across the entire cooking surface, cook for 6 – 10 minutes, then flip to finish the other side. Pull the wings once they hit 180°F (check the temperature using an instant read thermometer like the Maverick). *Tip: Wrap your aluminum tray in aluminum foil to transfer the wings.
Let the wings rest for 5 minutes. Put 1 cup of Bone Suckin' Honey & Habanero Wing Sauce into a large mixing bowl. Take 8 – 10 of the wings at a time and drop it into the sauce, mixing thoroughly to coat the wings. Let the wings sit in the sauce for a few minutes before adding them to the serving tray. Repeat this process, adding sauce as needed, until all of your wings are coated.
Serve and enjoy!