Wings Recipe

Combine 4 cups water, 2 tbsp kosher salt, 2 tbsp brown sugar, smashed garlic and peppercorns in a bowl until salt and sugar dissolve. Submerge wings, cover and refrigerate 1–4 hours. Drain and pat wings very dry with paper towels before proceeding.

Preheat smoker to 225°F (107°C). Lightly coat wings with 1 tsp olive oil and season with 2 tsp kosher salt and 1 tsp black pepper. Place wings on the smoker rack in a single layer.

Add soaked wood chips to the smoker. Smoke wings for 45–60 minutes until they reach an internal temperature of 160–165°F (71–74°C) and have a light golden-brown color and smoky aroma. The goal is to cook through without crisping the skin.

While wings are smoking, heat 1.5 cups vegetable oil in a deep skillet or saucepan to 375°F (190°C) (use a thermometer). If you don't have a thermometer, heat oil until a small piece of bread browns in ~30 seconds.

In a large bowl, whisk together 0.5 cup cornstarch, 0.5 cup all-purpose flour, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp paprika and 0.5 tsp salt. This light coating crisps quickly and helps sauces adhere.

Remove smoked wings and let rest 5 minutes. Toss wings in the dry coating to lightly dust them (not a heavy breading) — shake off excess.

Fry wings in batches for 2–3 minutes per batch, turning once, until skin is deep golden-brown and crisp. Do not overcrowd. Aim for oil temperature to remain around 350–375°F. Cooked wings should register about 175–180°F (79–82°C) internal temperature.

Transfer wings to a wire rack set over a sheet pan to drain and keep crisp while finishing remaining batches.

Mild / Hot (Buffalo)

Warm 3 tbsp buffalo sauce in a small saucepan; for Hot, add 1 tbsp extra hot sauce and stir. Toss fried wings in the sauce until evenly coated. Serve immediately with celery and blue cheese or ranch.

BBQ

Toss fried wings with 3 tbsp BBQ sauce (optionally warm it slightly first). For sticky finish, return sauced wings to a hot 400°F (204°C) oven for 3–4 minutes to set the glaze, then serve.

Garlic Parmesan

In a small pan, melt 2 tbsp butter and sauté 1 tsp minced garlic for 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbsp grated Parmesan and 1 tbsp honey if using. Toss wings in the garlic-parmesan mixture until coated; sprinkle extra Parmesan and chopped parsley to finish.

Jamaican

Toss hot wings with 2 tbsp Jamaican jerk seasoning (if dry, lightly mist wings with oil first so seasoning sticks) or briefly simmer jerk seasoning with 1 tbsp melted butter and then toss. Serve with lime wedges if available.

BBQ Dry Rub

While wings are hot and still slightly oily, sprinkle 2 tbsp BBQ dry rub evenly over them and toss to coat. No additional sauce required; finish with a light sprinkle of chopped herbs.

Arrange wings on a platter with celery sticks and a bowl of blue cheese or ranch. Garnish with chopped parsley or cilantro. Serve immediately to preserve crispness.