Smoked Chicken Wings (spicy Or Mild) Recipe

Yield

This recipe yields 20 wings (about 4 servings at 5 wings each).

If wings are whole, separate at the joint into drumettes and flats and discard tips (or save for stock). Pat wings very dry with paper towels and chill uncovered in the refrigerator for 30 minutes if time allows — this helps the skin dry for better smoke penetration and browning.

Make the brine

In a large pot or container, combine 8 cups cold water, 0.5 cup kosher salt, 0.33 cup light brown sugar, 6 smashed garlic cloves, 1 tablespoon peppercorns, and 3 bay leaves. Stir until salt and sugar dissolve.

Submerge the 20 wings in the brine so they're fully covered (use a plate to weigh them down if needed). Refrigerate for 2 hours. Do not brine more than 3–4 hours for wings to avoid overly salty texture.

After brining, remove wings, rinse briefly under cold water, and pat completely dry with paper towels. Let sit uncovered in the refrigerator for 15–30 minutes if possible to dry the surface.

Combine rub

In a bowl, whisk together 2 tbs brown sugar, 1 tbs smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1 tsp cayenne, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly mixed.

Toss the dried wings with the dry rub, coating evenly. Let the rubbed wings rest for 20–30 minutes at room temperature (or up to 1 hour refrigerated) so the rub adheres and forms a tacky surface for the smoke.

Make spicy sauce

In a small saucepan over low heat, melt 6 tbs unsalted butter. Whisk in 1 cup hot sauce, 2 tbs honey, 1 tbs apple cider vinegar, 1 tsp smoked paprika and 0.25 tsp salt until combined and warmed through. Keep sauce warm on the lowest heat setting or transfer to a thermos; do not boil.

Taste and adjust heat/sweetness to preference (add more honey to tame heat or more hot sauce for extra kick).

Make mild sauce

In a small saucepan combine 1 cup mild BBQ sauce, 2 tbs unsalted butter, 2 tbs honey and 1 tbs apple cider vinegar. Warm over low heat, stirring, until butter melts and the sauce is smooth. Keep warm until ready to toss wings.

Prepare smoker

Preheat smoker to 225°F (107°C). Use apple, cherry or mild hickory wood for 2–3 hours of smoke flavor. Maintain steady temperature and smoke. If you prefer a crisper finish, plan to raise the temperature at the end or finish on a hot grill.

Place wings skin-side up on the smoker grates, leaving a little space between pieces for smoke circulation. Smoke at 225°F for 45–75 minutes depending on wing size and smoker — aim for an internal temperature of 165°F (74°C).

For crispier skin, increase the smoker temp to 300°F (149°C) for an additional 8–12 minutes, or transfer wings to a hot (medium-high) gas or charcoal grill for 4–6 minutes per side, brushing with a little neutral oil if desired. Alternatively, broil in an oven for 2–3 minutes per side, watching closely to avoid burning.

Remove wings from heat and rest 3–5 minutes. If serving 'spicy' toss wings in the warm spicy sauce until evenly coated. If serving 'mild' toss in the warm mild BBQ mixture. If you prefer saucing at service, serve sauces on the side for guests to choose.

Garnish with chopped parsley and serve with lemon wedges for squeezing. Serve immediately while hot and crispy.

Note on food safety: Ensure wings reach at least 165°F internal temperature. For best texture, you can smoke to 165°F and then finish at higher heat to render fat and crisp the skin; carryover heat will continue to cook the meat slightly.