Smokin' Hot Buffalo Wings

Course : Appetizers
Serves: 10
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8 pounds fresh chicken wings
1 teaspoon salt
1 teaspoon cayenne pepper
3/4 cup butter
1 1/2 cups Franks Original Hot Sauce

Preparation / Directions:

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!

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