Smoked Chicken Wing Platter Recipe
Seasoned, hickory smoked, and fried crisp, our wings are smothered in your choice of mild or
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Ingredients
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Brine & Chicken
Dry Rub
Smoking
Frying
Mild BBQ Sauce (option 1)
Hot BBQ Sauce (option 2)
Finishing & Garnish
Method
Brine & Chicken
- 1
Make the brine
In a large bowl or container, combine 4 cups cold water, kosher salt (0.25 cup), granulated sugar (0.25 cup), black peppercorns (1 tbsp), bay leaves (2), and smashed garlic cloves (4). Stir until salt and sugar dissolve.
- 2
Brine the wings
Place the trimmed wings (3 lbs) into the brine, press them down so they are submerged, then pour in 4 cups of iced water to cool the brine. Cover and refrigerate for 2 hours. (If you have more time, you can brine up to 4 hours; avoid much longer so texture doesn't get mealy.)
- 3
Rinse and dry
After brining, remove wings from brine, discard brine, rinse wings briefly under cold water to remove excess salt, and pat very dry with paper towels. Dryness helps the skin form a good pellicle and crisp up later.
Dry Rub
- 4
Mix rub
Combine smoked paprika (2 tbs), brown sugar (1 tbs), garlic powder (1 tbs), onion powder (1 tbs), black pepper (1 tsp) and cayenne (0.5 tsp) in a small bowl. Stir to evenly distribute the sugar and spices.
- 5
Oil and coat
Lightly toss the dry, brined wings with neutral oil (2 tbs) so the rub sticks. Sprinkle the rub over the wings and massage gently to coat every piece evenly. Place the rubbed wings on a rack on a sheet pan, uncovered, and refrigerate for 30–60 minutes to let the rub adhere and a tacky pellicle form (this improves smoke adhesion).
Smoking
- 6
Prepare smoker
Preheat your smoker or set up a charcoal grill for indirect heat and bring the cooking chamber to a steady 225°F (about 107°C). Add soaked and drained hickory wood chips (2 cups worth, or a couple handfuls on a charcoal fire) to the smoker box or coals for a pronounced hickory flavor.
- 7
Smoke the wings
Arrange the wings on the smoker grate in a single layer, leaving space between pieces. Smoke at 225°F for 60–75 minutes, turning once halfway through, until the skin is set and the internal temperature reads about 160°F (71°C). The wings will take on smoke color and develop a pellicle.
- 8
Rest briefly
Remove wings from smoker and let rest on a rack for 8–10 minutes while you heat oil and prepare sauces. They will continue carrying heat but will not yet be fully crisped.
Frying
- 9
Heat the oil
Meanwhile, pour neutral frying oil (about 1500 ml) into a deep skillet, Dutch oven, or deep fryer to a safe depth (at least 2-3 inches). Heat the oil to 350°F (about 177°C). Use a thermometer to maintain a stable temperature.
- 10
Fry to crisp
Working in batches so you don't overcrowd the pot, carefully lower smoked wings into the 350°F oil and fry 2.5–4 minutes per batch until the skin is deeply crisped and golden. Because the wings are already smoked and mostly cooked, the fry time is short—just enough to render fat and create a crisp exterior. Internal temperature should reach at least 165°F (74°C).
- 11
Drain
Use a slotted spoon or spider to transfer wings to a wire rack set over a sheet pan to drain for a minute or two. Do not stack wings while hot; stacking steams them and defeats the crisping.
Mild BBQ Sauce (option 1)
- 12
Make mild sauce
Combine ketchup (1 cup), apple cider vinegar (0.25 cup), brown sugar (2 tbs), Worcestershire (1 tbs), honey (1 tbs), smoked paprika (1 tsp), garlic powder (1 tsp) and kosher salt (1 tsp) in a small saucepan. Bring to a simmer over medium-low heat, stirring. Simmer gently 5–7 minutes to meld flavors, then remove from heat and keep warm. Taste and adjust salt or sweetness as needed.
Hot BBQ Sauce (option 2)
- 13
Make hot sauce
To make a hot version, combine 1 cup of the prepared mild BBQ sauce with hot sauce (2 tbs), cayenne (0.5 tsp), and honey (1 tbs, optional) in a small saucepan. Warm and stir over low heat until fully combined (2–3 minutes). Taste and adjust heat level by adding more hot sauce if desired.
Assembly & Serve
- 14
Smother or toss
Choose mild or hot sauce. Place a single batch of hot, crisp wings into a large mixing bowl, pour about 1/3 to 1/2 cup of the chosen sauce over them, and gently toss to coat evenly. For a platter where some wings are sauced and some are served naked, reserve sauce on the side.
- 15
Plate
Arrange sauced wings on a platter. Garnish with chopped parsley (2 tbs) and lemon wedges (4). Serve remaining sauce (about 0.5 cup) in a small bowl for dipping.
- 16
Serving suggestion & storage
Serve immediately while hot and crisp. Leftover smoked wings keep well refrigerated in an airtight container for up to 3 days; re-crisp in a 400°F oven or 350°F oil for a few minutes before serving. Sauces will keep refrigerated for up to 1 week.
