Easy BBQ chicken thighs are smoked low and slow in a delicious homemade Buffalo sauce glaze, boasting a bright tangy flavor with the perfect dash of heat.
This is a spin on the American classic Buffalo wings, which are (usually deep-fried) chicken wings coated in a tangy and slightly spicy sauce. Instead of using wings, I’m going for thighs to get the most out of the fat for the purposes of the smoke, and then I’m glazing on the Buffalo sauce near the end to give it that tangy-spicy flavor that makes Buffalo chicken so addictive.
Buffalo Chicken Explained
Better known as Buffalo wings, the traditional version of this recipe features chicken wings that are deep-fried in oil and then tossed in a spicy, tangy butter–based hot sauce. The sauce mainly consists of a cayenne pepper hot sauce (like Frank’s RedHot, which I’ve used for this version of it) that’s been mixed with melted butter, a dash of vinegar, and a little seasoning. It’s a bold sauce that’s bright and tangy, without being too spicy.
The original recipe originated in 1964 at the Anchor Bar in Buffalo, New York, and was such an instant hit that it quickly became popular across the U.S., becoming a staple bar food nationwide.
Obviously this recipe takes liberties with the traditional recipe. For one, we’re using chicken thighs instead of wings. This is partly because they stand up to smoking better thanks to their makeup of dark meat and fat, but also because I just love chicken thighs.
This version trades wings for thighs and the fryer for smoke. You still get the signature tangy heat, just with a deeper, wood-fired flavor. And by glazing the thighs with homemade Buffalo sauce, they still have the tangy punch with a dash of vinegary heat that we want.
Quick Tips
- Keep the Butter Together: It’s easy to split butter over heat when making the sauce. So, use low heat, whisk constantly, and pull the pan from the heat as soon as the butter melts.
- Glaze Gently: Dab the glaze onto the chicken and don’t brush hard, so you keep the rub and smoke flavor on the chicken.
- Aim Higher: Unlike other parts of the chicken, thighs need a slightly higher cooking temperature of 175–180°F (79–82°C) to allow the dark meat’s collagen to break down and stay juicy.
- Vents Wide Open = Clean Flavor: I keep all vents fully open for the entire cook. A fast, clean burn makes better flavor and avoids the bitter edge you can get from starved fires.
Smoked Buffalo-Glazed Chicken Thighs
Ingredients
- 8 chicken thighs bone-in and skin-on
- 3 tsp coarse salt
- 1 tsp baking powder
- 1 tbsp olive oil
Dry Rub
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
Buffalo Sauce
- ½ cup Frank’s hot sauce
- 5 tbsp unsalted butter
- 2 tsp honey optional
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- salt to taste
To Serve
- ranch dressing
- fresh chives chopped
Instructions
- Pat the chicken thighs dry. Lightly season all over with coarse salt, then lightly sprinkle the skins with baking powder. Set the chicken on a wire rack and leave uncovered in the refrigerator for at least 1 hour.
- Combine the black pepper, garlic granules, onion granules, and smoked paprika in a bowl. Rub the chicken thighs with a thin layer of olive oil, then generously season with the dry rub, covering all sides. Leave the chicken to sit at room temperature while you prepare your smoker.
- Fire up your smoker to 275-300°F (135-150°C). Lightly grease or spray the grates with cooking oil to stop the thighs from sticking.
- Once your smoker is at cooking temperature, place the chicken skin-side up on the grates. Smoke to an internal temperature of 160°F (71°C), about 60-90 minutes.
- While the chicken cooks, warm the hot sauce and butter gently over low heat (don’t simmer), whisking until just melted. Remove from the heat and whisk in the garlic granules, honey (optional), and apple cider vinegar. Add salt to taste. Set aside.
- Increase your smoker temperature to 325-350°F (160-180°C), and cook for 10-15 minutes to help crisp up the skins. At this point, the internal temperature should be close to 170°F (76°C).
- Use a basting brush to lightly brush the skin side of the chicken thighs with the Buffalo sauce. Cook for 5-10 minutes and glaze again with any remaining sauce.
- Once the internal temperature of the chicken hits 175-180°F (79-82°C), remove the thighs from the smoker and leave to rest for 5-10 minutes.
- Serve right away with ranch and a garnish of chopped chives.
