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Smokin' Hot Buffalo Wings

none

8 pounds fresh chicken wings
salt
cayenne pepper
3/4 cup butter
1 1/2 cups Frank's Original Hot Sauce

I made this for the Boston area Chileheads Hotluck on October 27, 1996 and it turned out pretty good, if I do say so myself. Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200F for three hours, smoking with a combination of hickory and cherry wood. Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips. Combine the butter and hot sauce in a sauce pan and heat until steaming. Pour the sauce over the wings and enjoy! - - - - - - - - - - - - - - - - - -

Yield: 10 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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