Signature House Smoked Wings Recipe

Optional buttermilk brine (do this first if using)

Place wings in a bowl or resealable bag and pour 1 cup buttermilk, 1 tsp hot sauce and 1/2 tsp kosher salt over them. Submerge wings, cover and refrigerate 2–4 hours (up to overnight). Remove from fridge 30 minutes before smoking to come closer to room temperature; discard excess buttermilk and pat wings dry with paper towels.

If not brining, pat the wings dry with paper towels and let them sit 15–30 minutes at room temperature while you prepare the rub and smoker.

Combine 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp smoked paprika and 1 tsp granulated garlic in a small bowl. Drizzle 1 tbs olive oil over the wings and toss to coat, then rub the spice mix evenly over each wing so they are well seasoned.

Prepare your smoker or grill for indirect smoking at a steady temperature of 225°F (about 107°C). If using wood chips, soak 1 cup applewood chips in 1 cup water for 20–30 minutes, then drain and add to the smoker box or wrap in foil with holes poked to create a pouch.

Arrange wings in a single layer on the smoker racks, skin-side up. Maintain smoker temperature at 225°F. Smoke the wings for 60–75 minutes, or until the internal temperature reaches 165–175°F and skin is lightly browned and fragrant. Rotate racks or rearrange if your smoker has uneven heat.

For crispier skin (optional): increase smoker temperature to 350°F (175°C) or transfer wings to a preheated 400°F (204°C) oven or grill for 6–8 minutes, watching closely to avoid burning.

Remove wings from smoker and let rest 5 minutes. Squeeze a little lemon over them for brightness and toss gently with chopped parsley.

While the wings smoke, make the ranch. In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Whisk until smooth.

Add 1 tbs chopped dill, 1 tbs chopped chives, 1 tbs chopped parsley, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning or thin with additional buttermilk to desired consistency. Chill until serving.

Trim and cut carrots, celery and cucumber into sticks. Halve or slice radishes if using. Arrange crudité on a platter around a small bowl of ranch.

Place 1 lb smoked wings on the platter alongside the crudité. Garnish wings with chopped parsley and serve with lemon wedges and ranch on the side for dipping.