A dry-rub-only take on buffalo wings — smoked low and slow, with all the buffalo flavor and none of the wet, sticky mess.
Toss the wings thoroughly in the dry rub.
Let them sit 15 minutes so the rub adheres and starts to draw moisture.
Smoke at 250°F for about 90 minutes, or bake/air fry until cooked through and crispy.
That's it — no sauce. The rub already did that job, so these go straight to the plate. All the buffalo flavor, none of the drip. It sticks to your face instead.