YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Buffalo Wings are a staple for any Game Day spread, and while the classic buffalo sauce is amazing, is there ever really a bad time to add some roasted garlic! Whether you are firing up your pellet grill, charcoal, or stick burner, give this a shot for your next Game Day feast!
—
Recipe from Matt Craven of @cravens_smoke_pit
Learn more about the Yoder Smokers Loaded Wichita.
INGREDIENTS
- 2 lbs Wings
- Salt and Pepper
- 5 oz bottle of Franks Red Hot
- 8 oz Unsalted Butter
- 2 bulbs of Garlic
- 1/2 tsp of Smoked Paprika
- 1/2 tsp of Chili Powder
INSTRUCTIONS
Preheat your grill or smoker to 275 degrees.
Roasted Garlic:
- Cut the top 1/4 of each bulb off so cloves are revealed
- Place 1/2 tbsp of butter on each bulb and top with salt and a little of the smoked paprika
- wrap tightly and place on smoker
- Smoke until sides fell soft
- When finished, squeeze and mash into a paste
The Wings:
- Pat dry and season with Salt and Pepper
- Place on grill and smoke for 45 to 60 minutes
- I like a finishing temp of 185
- If you have the ability to sear, I highly recommend it!
The Sauce:
- In a medium sauce pan on low heat, mix all ingredients and continually mix until well blended.
- Toss wings in sauce until fully coated
- ENJOY!!!
Buffalo Wings are a staple for any Game Day spread, and while the classic buffalo sauce is amazing, is there ever really a bad time to add some roasted garlic! Whether you are firing up your pellet grill, charcoal, or stick burner, give this a shot for your next Game Day feast!
—
Recipe from Matt Craven of @cravens_smoke_pit
Learn more about the Yoder Smokers Loaded Wichita.
INGREDIENTS
- 2 lbs Wings
- Salt and Pepper
- 5 oz bottle of Franks Red Hot
- 8 oz Unsalted Butter
- 2 bulbs of Garlic
- 1/2 tsp of Smoked Paprika
- 1/2 tsp of Chili Powder
INSTRUCTIONS
Preheat your grill or smoker to 275 degrees.
Roasted Garlic:
- Cut the top 1/4 of each bulb off so cloves are revealed
- Place 1/2 tbsp of butter on each bulb and top with salt and a little of the smoked paprika
- wrap tightly and place on smoker
- Smoke until sides fell soft
- When finished, squeeze and mash into a paste
The Wings:
- Pat dry and season with Salt and Pepper
- Place on grill and smoke for 45 to 60 minutes
- I like a finishing temp of 185
- If you have the ability to sear, I highly recommend it!
The Sauce:
- In a medium sauce pan on low heat, mix all ingredients and continually mix until well blended.
- Toss wings in sauce until fully coated
- ENJOY!!!
