Pat the chicken wings dry with paper towels, season with salt and black pepper, place on a rack over a baking sheet, and refrigerate for at least 4 hours, or overnight.

This step enhances texture and increases crispiness.

Melt ½ cup of butter in a medium saucepan over medium heat, stir in hot sauce, vinegar, garlic powder, and onion powder.

Simmer for about 5 minutes until combined and slightly thickened, then set aside to cool.

Preheat grill or smoker to 225°F (107°C) for at least 15-20 minutes for proper temperature.

Add wings to the smoker in a single layer and smoke for 45-60 minutes until reaching an internal temperature of 165°F (73°C).

Increase grill temperature to 400°F (204°C) and grill wings over flames for 5-10 minutes, turning occasionally until golden and crispy.

Place wings in a large bowl, pour buffalo sauce over hot wings, and toss to coat evenly.

Serve hot with optional sides like celery sticks and blue cheese dressing.