Smoked Chicken Wings Recipe

In a large bowl or container, dissolve 3 tbsp kosher salt and 2 tbsp brown sugar into 8 cups cold water. Stir until mostly dissolved.

Add 1 tsp black peppercorns, 2 bay leaves, and 3 crushed garlic cloves to the brine.

Trim wing tips if desired and pat wings dry with paper towels. Submerge 3 lb chicken wings in the brine, cover, and refrigerate for 1 to 2 hours (up to 4 hours for more seasoning). Do not over-brine to avoid overly salty wings.

After brining, remove wings from brine and rinse briefly under cold water. Pat very dry with paper towels. Allow to air-dry on a rack in the refrigerator for 30–60 minutes if time allows; this helps the skin crisp during smoking.

Combine the dry rub ingredients (2 tsp smoked paprika, 1 tbsp brown sugar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp dried oregano) in a small bowl and mix thoroughly.

Preheat your smoker to a stable 225°F (107°C). Use a mild fruitwood (apple or cherry) or hickory for a stronger smoke. Ensure the smoker has indirect heat and a water pan if available to maintain humidity.

Lightly oil the wings with a teaspoon of neutral oil (not listed in ingredients—use a thin coating) or spray to help the rub adhere. Evenly coat each wing with the dry rub, pressing gently so it sticks to the skin.

Place the seasoned wings on the smoker grate in a single layer, leaving space between pieces for smoke circulation.

Smoke at 225°F (107°C) for 45–60 minutes, then raise the smoker temperature to 325°F (163°C) or transfer wings to a hotter zone. Continue cooking until internal temperature reaches 175–180°F (79–82°C) and skin is browned and slightly crisp—about 20–30 more minutes.

Optional: For extra-crisp skin, finish wings on a preheated 400°F (204°C) grill or in a very hot oven for 5–7 minutes, watching closely to avoid flare-ups or burning.

Make the sauce

In a small saucepan over low heat, melt 2 tbsp unsalted butter. Stir in 2 tbsp honey, 1 tbsp apple cider vinegar and 1 tbsp hot sauce until smooth and slightly thickened, about 1–2 minutes. Remove from heat and stir in 1 tbsp chopped parsley if using.

Toss the hot smoked wings lightly with the sauce to coat, or serve sauce on the side for dipping.

Arrange wings on a platter, garnish with additional parsley if desired, and serve immediately with your favorite dipping sauce or celery/carrot sticks.