Smoked Chicken Wings Recipe

Prepare brine

In a medium saucepan, combine 4 cups water, 3 tbs kosher salt, 2 tbs brown sugar, 1 tbs whole black peppercorns, 3 crushed garlic cloves and 1 bay leaf. Bring to a gentle simmer, stirring until salt and sugar dissolve (about 3–4 minutes). Remove from heat.

Add 2 cups of ice to the brine to cool it quickly to near room temperature. If you have more time, chill in the refrigerator until cold (about 30 minutes).

Submerge 2 lbs chicken wings in the cooled brine in a bowl or resealable bag. Refrigerate for 1 to 4 hours (1 hour minimum for flavor and moisture; up to 4 hours for slightly more seasoning). Do not over-brine or wings will become too salty.

After brining, remove wings, discard brine, and pat wings very dry with paper towels. Dry skin is crucial for good crisping and smoke adhesion.

Season wings

Preheat your smoker to 225°F (about 107°C) for the initial smoke. In a small bowl combine 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 3 tsp garlic powder, 1 tsp onion powder, 0.5 tsp ground cumin and 1 tsp baking powder. Toss the dried wings with 1 tbs neutral oil, then evenly coat with the dry rub mixture so each wing is lightly seasoned.

Arrange wings on the smoker grates in a single layer with space between pieces. Place a drip pan underneath if desired. Add your choice of wood (apple, cherry or hickory for a balanced smoke).

Smoke at 225°F (107°C) for 45–60 minutes to impart smoke flavor and start rendering fat. After 45–60 minutes, increase smoker temperature or transfer to a hot grill set to medium-high (about 375–400°F / 190–204°C) or raise the smoker to that temperature to finish and crisp the skin.

Continue cooking at the higher temperature for another 10–20 minutes, turning once, until internal temperature reaches 165–175°F (74–79°C) and skin is crisp and golden. Total cook time will be about 60–80 minutes depending on wing size and smoker efficiency.

Remove wings from the heat and let rest for 3–5 minutes on a wire rack so juices redistribute and skin stays crispy.

Make sauce

While the wings are finishing, melt 2 tbs unsalted butter in a small saucepan over low heat. Stir in 2 tbs hot sauce, 1 tsp honey and 0.5 tsp lemon juice until combined and slightly warmed (do not boil). Taste and adjust—add more honey for sweetness or more hot sauce for heat.

Place smoked wings in a large bowl, pour the warm sauce over them and toss gently to coat evenly. Alternatively, serve sauce on the side for dipping.

Garnish with 1 tbs chopped fresh parsley and serve immediately while hot and crisp.