A dry-rub-only take on buffalo wings — smoked low and slow, with all the buffalo flavor and none of the wet, sticky mess.
↓ Jump to RecipeToss 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.
| Calories | ~845 |
| Total fat | ~52g |
| Saturated fat | ~15g |
| Cholesterol | ~230mg |
| Sodium | ~1800mg |
| Total carbs | ~11g |
| Total sugar | ~2g |
| Protein | ~73g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark, based on a 5-serving midpoint. This is a dry rub, no sauce, so the fat and sodium are mostly from the wings themselves and the salt in the rub — no butter or oil-based buffalo sauce to add on top.
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