Smoked Chicken Wings Recipe

Make brine

In a large bowl or container, stir 6 cups of cold water with 1 1/2 tablespoons kosher salt, 1 tablespoon light brown sugar, 1 teaspoon whole black peppercorns and 1 bay leaf until dissolved.

Brine wings

Add the 2 pounds of trimmed whole wings to the brine, making sure they are fully submerged. Cover and refrigerate for 1 to 2 hours (no more than 4 hours). This firms the meat and seasons through.

Dry and rest

Remove wings from the brine, discard brine, and pat wings very dry with paper towels. Place wings on a wire rack set over a sheet pan and refrigerate, uncovered, for 30–60 minutes to dry the skin further (this helps crispness). If short on time, proceed immediately after patting dry.

Prepare rub

In a small bowl combine 1 tablespoon smoked paprika, 1 tablespoon dark brown sugar, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin and 1/4 teaspoon cayenne. Whisk to blend.

Coat wings

Toss the dried wings with 1 tablespoon vegetable oil in a large bowl to lightly coat. Sprinkle the dry rub evenly over the wings and massage it into the skin so each piece is well coated. Let rest 10–15 minutes at room temperature while you preheat the smoker.

Preheat smoker

Preheat your smoker to 225°F (107°C). Use hardwood like apple, cherry or hickory for mild smoke — about a small handful of chips/chunks should be enough for the cook time.

Smoke the wings (first stage)

Arrange wings in a single layer on the smoker grates, leaving space between pieces for smoke circulation. Smoke at 225°F for 45 minutes to 1 hour to absorb smoke and start rendering fat.

Raise temp for crisping

Increase smoker temperature to 325°F (163°C). Continue cooking until internal temperature reaches 175–180°F (79–82°C) and skin is browned and slightly crisp, about 25–35 minutes more. Total cook time should be ~70–95 minutes depending on wing size and smoker consistency.

Check doneness

Verify doneness with an instant-read thermometer in the thickest part of the drumette without touching bone — 175–180°F is ideal for tender, falling-fat wings. If you prefer extra-crisp skin, you can finish wings on a preheated 450°F oven or hot grill for 3–5 minutes per side.

Make sauce

While wings finish, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Whisk in 1/4 cup hot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar and 1/4 teaspoon black pepper. Warm until combined and smooth, then remove from heat.

Toss wings

Place hot smoked wings in a large bowl, pour the warm sauce over them, and toss gently to coat evenly. Serve some wings plain if guests want unsauced smoked wings.

Transfer wings to a serving platter, sprinkle with chopped parsley or chives and serve with lemon wedges on the side. Offer extra sauce on the side for dipping.