Jumbo Smoked Chicken Wings Recipe

Make brine

In a large pot, combine 8 cups warm water, kosher salt, and brown sugar (note: sugar listed in brine section). Stir until dissolved. Add bay leaves, peppercorns, smashed garlic, and thyme. Remove from heat and cool to room temperature, then refrigerate until fully chilled (about 30–45 minutes).

Brine the wings

Place the split jumbo wings in a container or resealable bag. Pour chilled brine over wings so they are fully submerged. Add 2 cups ice to keep temperature low. Refrigerate for 4 to 6 hours (do not exceed 8 hours for wings).

Drain and dry

Remove wings from brine and discard brine. Rinse briefly under cold water and pat wings completely dry with paper towels. For crispier skin, place wings on a wire rack set over a tray and refrigerate uncovered for 1 hour to dry the skin further (optional).

Apply dry rub

Combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and cayenne in a small bowl. Lightly oil the wings with a teaspoon of neutral oil to help the rub adhere, then evenly coat each wing with the dry rub mixture. Let sit at room temperature for 15–20 minutes while you prepare the smoker.

Prepare smoker

Preheat smoker (or charcoal grill set up for indirect heat) to 225°F (107°C). Add apple or hickory wood chips or chunks according to the smoker/grill instructions to produce a steady light smoke.

Smoke the wings

Place wings on the smoker grates in a single layer, skin side up. Smoke at 225°F for 60–75 minutes, or until the wings reach an internal temperature of about 160°F (71°C). Smoking imparts flavor and begins rendering fat but does not fully crisp the skin.

Heat oil

While wings are finishing in the smoker, heat vegetable oil in a deep pot or fryer to 375°F (190°C). Use enough oil to fully submerge wings (about 3–4 cups for a medium pot).

Fry wings briefly

Working in batches to avoid overcrowding, carefully add smoked wings to the hot oil and fry for 60–90 seconds until skin is blistered and crisp. Remove wings with a slotted spoon and drain on a wire rack or paper towel-lined tray. Keep fried wings warm in a 200°F oven if needed until all batches are done.

Make sauce

In a saucepan, melt butter over medium-low heat. Add hot sauce, honey, apple cider vinegar, and soy sauce. Whisk and warm until combined and slightly thickened (2–3 minutes). Taste and adjust balance — add more honey for sweetness, more vinegar for tang, or a pinch of salt if needed.

Toss and flame-finish

Place fried wings in a large mixing bowl. Pour the warm sauce over the wings and toss to coat evenly. Transfer sauced wings to a grill or open flame for a quick 20–30 second finish per side to caramelize and add char—watch carefully to avoid flare-ups. Alternatively, use a kitchen torch to spot-char the skin. Garnish with chopped parsley.

Arrange wings on a platter with celery sticks and serve with ranch or blue cheese dressing on the side. Serve immediately while hot and crisp.