Jimmy Kimmel's Smoked Buffalo Wings
Original source: Raye Minor at the old susanminor.org smoker forums. Has been slightly modified.
Jimmy Kimmel’s Smoked Buffalo Wings Broadcast February 3, 2005; ABC Network Revised for the Bradley Smoker
This is considerably different from Jimmy Kimmel’s recipe, but I did use his cooking method.
- Time: About 2 1/2 hours in the smoker.
- 5 lb bag of chicken wings (fills 2 racks)
- 2 cups Italian-style salad dressing
- 1/4 - 1/2 cups hot sauce of your choice (Frank's RedHot is the traditional choice for wings)
Wing sauce (reserve some for dipping, or increase amounts):
- 2 cups BBQ sauce of your choice
- 1/4 - 1/2 cups hot sauce, same as for the marinade
Blue Cheese dipping sauce:
- 16 oz bottle of ranch dressing, your choice (Jimmy prefers Bob's Big Boy Blue Cheese Dressing, YMMV)
- 2 - 5 oz. blue cheese crumbles
- Preheat the smoker to 220F before cooking the wings.
- Make the blue cheese dipping sauce: mix ranch dressing with the crumbled blue cheese.
- Mix the hot sauce and salad dressing in a non-reactive bowl. Adjust the hot sauce to taste.
- Make sure wings are completely thawed and pat them dry with paper towels.
- Place wings in plastic bags and pour in enough marinade to coat all of the wings evenly. Important: just add enough marinade to coat the wings, don't drown the wings in the marinade. Add marinade in small amounts and shake the bag until all the wings are lightly coated.
- Place in the refrigerator and let them marinate for 1 - 2 hours.
- Remove the wings from the refrigerator and place the wings on the smoker racks. Let them sit at room temperature for one hour.
- Preheat your smoker to 220F
- Load the wings when the smoker is at 220F and smoke them for the first 1 1/2 - 2 hours.
- The wings are fully smoked when the juice runs clear when a wing is pierced (about 2 1/2 hours depending on smoker loading), transfer the wings to a hot grill and grill for another 4 - 6 minutes, turning them once. This makes them crispy.
- While the wings are smoking, mix the hot sauce and your BBQ sauce in a non-reactive bowl. Adjust the hot sauce to taste. After you grill the wings, place the wings in a large non-reactive bowl. Add as much or as little of the sauce as you like, stir wings until all are evenly coated.
From the Susanminor forums:
- Don't cook more than five or so pounds of wings at a time, it can keep your temperatures down and take forever to cook.
- Don't use a smoke-flavored BBQ sauce.
- Louisiana or Frank's RedHot hot sauces are preferred.
- When coating the cooked wings, I let them cool for 5-10 minutes. Put the wings and sauce in the top part of a cake keeper. Place the bottom on, using it as a lid. Holding both the top and bottom firmly, vigorously shake. This will coat the wings evenly.