Remove gizzard from the chicken, place on a baking sheet or flat surface, pat dry. Wash hands thoroughly.

In a bowl, combine the dry buffalo seasoning and dry ranch seasoning with kosher salt and pepper. Rub this mixture over all sides of the chicken. Wash hands thoroughly.

Fill a meat injector with buffalo wing sauce, inject the chicken with the buffalo sauce in several places, including the legs and wings. (Note: if you don't have a meat injector skip this part, just use the buffalo wing sauce for dipping when the chicken is served)

If using a smoker, smoke the chicken for about 4 hours at 250 degrees or until internal temperature reaches 165-170 degrees. (about 40 minutes per pound)

If using an oven, bake at 400 degrees for 1 to 1-1/2 hours depending on size of chicken. (about 15 minutes per pound)