Buffalo Tex Mex Wings

These Tex-Mex wings bring together crisp skin, juicy meat, and layers of bold, smoky heat in every bite. Duck fat helps the seasoning cling while adding richness, allowing the chicken rub and buffalo seasoning to build a deeply savory crust as the wings slowly rotate on the Roto-Q 360. After an hour of smoke, the heat is cranked up to crisp the skin and lock in the juices. A buttery sauce made with Buffalo Seasoning, Tex-Mex sauce, and hot honey delivers the perfect balance of spice, tang, sweetness, and warm chile flavor. The wings are then coated and left to spin until the sauce turns glossy, sticky, and caramelized around every edge. Finished with a generous drizzle of cool, creamy ranch, these wings hit with smoky depth, buttery buffalo heat, and a sweet Tex-Mex kick that doesn’t miss!

Recipe from @bigstusmoked on TikTok

@bigstusmoked on Instagram

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INGREDIENTS

WINGS:
  • 3 lbs whole chicken wings
BINDER:
  • Duck fat spray (light coat)
SEASONING:
  • Heath Riles Chicken Rub
  • Heath Riles Buffalo Seasoning
  • (Season evenly with a light-to-medium coat of each)
BUFFALO TEX-MEX SAUCE:
  • 1/2 cup butter, melted
  • 2 tbsp Heath Riles Buffalo Seasoning
  • 1/4 cup Melinda's Tex-Mex Hot Sauce
  • 2 tbsp Melinda's Hot Honey
FINISH:
  • Ranch dressing, for drizzling (optional)

INSTRUCTIONS

  1. Prep the Wings: Pat the whole chicken wings dry with paper towels. Lightly coat them with duck fat spray, then season evenly with Heath Riles Chicken Rub followed by Heath Riles Buffalo Seasoning.
  2. Smoke: Preheat your smoker to 250°F. Place the wings on a Roto-Q 360 (or directly on the grates) and smoke for 1 hour. Increase the temperature to 425°F and continue cooking until the skin is crispy and the wings reach an internal temperature of 175–185°F.
  3. Make the Sauce: While the wings are crisping, combine the melted butter, Heath Riles Buffalo Seasoning, Melinda’s Tex-Mex Hot Sauce, and Melinda’s Hot Honey in a small saucepan. Heat over low heat, stirring until smooth and fully combined.
  4. Glaze the Wings: Once the wings are crispy, generously coat them with the Buffalo Tex-Mex sauce. Return them to the Roto-Q 360 (or smoker) for a few more minutes, allowing the sauce to caramelize and become glossy and tacky.
  5. Finish: Transfer the wings to a serving platter and drizzle with ranch dressing, if desired. Serve immediately while they’re hot, crispy, and sticky.