(6) Smoked Wings Recipe

In a medium saucepan, combine 2 cups of the water with the kosher salt, brown sugar, peppercorns, bay leaf and smashed garlic. Heat gently, stirring, until the salt and sugar dissolve (about 3–4 minutes). Remove from heat.

Add remaining 4 cups cold water and the ice to cool the brine to room temperature. (If you don’t have ice, chill in refrigerator until cool.)

Place the wings in a large container or resealable bag and pour the cooled brine over them, ensuring they are fully submerged. Refrigerate and brine for 1 to 3 hours (no longer than 4 hours for wings). Remove wings from brine and pat very dry with paper towels. Discard brine.

While wings drain, combine the dry rub ingredients in a small bowl: paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder and cayenne (if using). Mix until evenly combined.

Arrange a wire rack over a sheet pan. Place the patted-dry wings on the rack in a single layer, leaving space between pieces. For best bark, let the wings air-dry in the refrigerator, uncovered, for 30–90 minutes (this step dries the skin and helps smoke penetration).

Lightly coat each wing with a thin film of neutral oil (1–2 tsp total) to help the rub adhere, then evenly sprinkle and rub the dry rub onto all surfaces of the wings. Shake off any excess.

Prepare smoker: preheat to 225°F (107°C). Use fruit woods (apple, cherry) for milder smoke or hickory/pecan for stronger flavor. Ensure you have a water pan in the smoker if your smoker supports it to help regulate temperature and moisture.

Place the wings on the smoker grates in a single layer, skin side up when possible. Insert a probe thermometer into the thickest part of a drumette if you have one.

Smoke the wings at 225°F (107°C) for 60–75 minutes, or until an internal temperature of 165–170°F (74–77°C) is reached and the skin is firm and lightly browned. At about 50–55 minutes, check for color and crispness; if you want crispier skin, increase smoker temp to 275–300°F (135–149°C) for the final 10–15 minutes or transfer wings to a preheated grill or oven set to 450°F (232°C) for 5–8 minutes to crisp.

If you prefer sauced wings, during the last 5 minutes baste with finishing sauce (see next section) and return to smoker just long enough to tack the sauce on.

Simple Buffalo-style Sauce

In a small saucepan or microwave-safe bowl, melt the butter gently. Whisk in the hot sauce and honey/maple syrup until smooth and warmed through. Taste and adjust heat/sweetness to preference.

Place smoked wings in a large bowl, pour the warm sauce over them, and toss to coat evenly. Alternatively, brush sauce onto wings individually so they retain some dry-rubbed bark.

Garnish with chopped parsley and serve with lemon wedges on the side.

Arrange wings on a platter and serve immediately while hot and crisp. Serve with celery, carrot sticks, and your choice of dipping sauce if desired.

Leftovers: cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 400°F (204°C) oven for 8–10 minutes to re-crisp, or finish on a hot grill.