- trimmed chicken wings (roughly two pounds)
- Smoke on Wheels BBQ Marinade
- Noble Saltworks Hickory Smoked Salt
- fresh cracked pepper
For the Buffalo Sauce
- 1/2 Cup unsalted butter
- 2/3 Cups Killer Hogs Hot Sauce
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp cayenne
- 1/4 tsp celery seed
Place the trimmed wings into your 8-Quart Briner Bucket and cover them with Smoke on Wheels BBQ Marinade. Lock the plate in the Briner Bucket and cover with lid. Refrigerate for three hours.
Pat the wings dry, leaving some marinade behind to be used as a binder. Season with Noble Saltworks Hickory Smoked Salt and fresh cracked pepper.
Setup your grill for direct grilling, leaving a spot indirect to move chicken wings as needed. Preheat the grill to 350º. Grill the wings to 165ºF internal temperature, checking temperature with an instant-read thermometer.
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Melt 1/2 cup unsalted butter over medium heat and combine remaining buffalo sauce ingredients; simmer for 2 minutes. Set it aside and let it cool a bit to thicken.
Coat the grilled wings in the buffalo sauce and serve.