Smoked Wings Recipe

Prepare brine

In a bowl or container large enough for 8 wings, combine 2 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, smashed garlic clove and 1 teaspoon peppercorns. Stir until salt dissolves. Submerge wings, cover, and refrigerate for 30–60 minutes. After brining, remove wings, pat dry thoroughly with paper towels. Discard brine.

If you did not brine, pat wings dry. Lightly toss wings with 2 tablespoons vegetable oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper so they are evenly coated. This helps smoke adherence and browning.

Preheat smoker

Preheat your smoker to 225°F (107°C). If using a gas or charcoal grill, set up for indirect cooking and place a foil pouch of wood chips over coals or in a smoker box. Choose hickory, apple, or cherry wood.

Smoke the wings

Arrange wings on the smoker grates in a single layer, leaving space between pieces for smoke circulation. Smoke at 225°F (107°C) for 60–75 minutes, or until the internal temperature reads 155–160°F (68–71°C). The wings should have a golden-brown color and visible smoke ring.

Heat oil

While wings finish smoking, heat 2 cups neutral frying oil in a deep skillet or Dutch oven to 375°F (190°C). Use a thermometer for accuracy and ensure you have enough oil to submerge wings partway (about 1–2 inches depth) or fully if safe in your vessel.

Fry wings quickly

Working in batches if needed, carefully lower smoked wings into the hot oil. Flash-fry for 45–90 seconds per side (about 1–2 minutes total) until skin blistered and crisp. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towels.

Choose one: For dry-rub style — while wings are still hot, toss each wing with about 1 tablespoon of your prepared dry rub (mix smoked paprika, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, pinch cayenne and salt). For Buffalo — toss wings with 1 tablespoon warmed Buffalo sauce until evenly coated. For BBQ — brush or toss wings with 1 tablespoon BBQ sauce. For lemon pepper — sprinkle 1 teaspoon lemon pepper seasoning over hot wings and toss to coat.

Arrange wings on a serving plate. Garnish with chopped parsley and serve with lemon wedges and 2 tablespoons ranch or blue cheese on the side for dipping. Serve immediately while hot and crisp.