Title: Smokin' Hot Buffalo Wings
Categories: Poultry
Yield: 10 Servings

8	lb	Fresh chicken wings
		Salt
		Cayenne pepper
3/4	c	Butter
1 1/2	c	Frank's original hot sauce

Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200 degrees 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!

Posted to MM-Recipes Digest V4 #10

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