(12) Smoked Wings Recipe

In a large bowl or container combine 6 cups cold water, 3 tbs kosher salt and 2 tbs brown sugar. Stir until salt and sugar dissolve.

Add 1 tsp whole peppercorns, 3 smashed garlic cloves and 1 bay leaf. Chill the brine until cool (it is already cold) and keep refrigerated if not using immediately.

Place 12 chicken wings in the brine, making sure they are fully submerged. Refrigerate and brine for 1 to 3 hours. Do not brine longer than 4 hours to avoid overly soft texture.

After brining, remove wings and pat very dry with paper towels. For best skin crisping, refrigerate uncovered on a tray for 30–60 minutes to air-dry the skin (optional).

While wings dry, mix the dry rub: 2 tsp paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar (optional), and 1/4 tsp cayenne in a small bowl.

Lightly coat each wing with a thin film of neutral oil or a quick spritz of cooking oil (optional) to help rub adhere, then evenly rub the spice mix over all surfaces of the wings.

Prepare smoker

Preheat your smoker to 225°F (107°C). Use hardwoods like apple, cherry or hickory; add a small amount of wood to produce mild smoke. Aim for a steady temperature; adjust vents as needed.

Arrange wings on the smoker grates in a single layer with space between pieces for smoke circulation. Place a drip pan underneath if desired.

Smoke wings at 225°F (107°C) for 45–60 minutes until the internal temperature reaches 165–170°F (74–77°C) and skin begins to firm. At this stage they will have smoke flavor but still be tender.

For crispier skin, increase smoker temperature to 375–400°F (190–205°C) or transfer wings to a 400°F (205°C) oven or hot indirect grill for 8–12 minutes, turning once, until skin is deeply browned and crisp. Alternatively, finish on a hot (direct) grill for 3–5 minutes per side to char and crisp.

Check with an instant-read thermometer: final safe internal temperature for wings is 165°F (74°C). Remove wings from heat and let rest 5 minutes.

If using sauce, melt 2 tbs unsalted butter in a skillet over low heat, whisk in 3 tbs hot sauce and 1 tsp honey or maple syrup until smooth and warm.

Toss the smoked, rested wings in the sauce to coat evenly, or serve the sauce on the side for dipping.

Arrange wings on a platter, garnish with chopped parsley and lemon wedges. Serve immediately.