Dry your chicken legs thoroughly with a paper towel.

Add the baking powder and salt to a zip-top freezer bag with the legs, close the bag, and toss to coat evenly.

Preheat your smoker to 250°F. We smoked with pecan wood, but your favorite wood can be used. Place the legs directly on the grill grates, close the lid, and smoke for 30 minutes.

Increase the heat in your smoker to 425°F. Brush the legs with the buffalo sauce.

Continue cooking the legs until they reach 175°F.

Remove the legs from the smoker and serve with blue cheese dressing.

Well, this is simple…combine everything in a saucepan over low and whisk to combine once the butter is melted.