Mango Chipotle Smoked Chicken Wings Recipe

Prepare the brine: in a medium bowl or container, dissolve 1 tablespoon kosher salt and 1 tablespoon dark brown sugar into 4 cups cold water. Add peppercorns and bay leaf. Submerge the 1 lb split wings in the brine, cover, and refrigerate for 30 minutes to 1 hour (short brine for wings). After brining, remove wings, pat very dry with paper towels — drying helps develop skin crispness and smoke adherence.

Preheat smoker to 225°F (107°C) with a mild hardwood (apple, maple, or pecan). If using a charcoal grill, set up for indirect medium-low heat and add soaked wood chips. Oil the grill/smoker rack lightly to prevent sticking.

Mix dry rub: combine smoked paprika, ground cumin, garlic powder, onion powder, fine sea salt, and freshly ground black pepper in a small bowl. Rub a thin, even coating of the dry rub all over the patted-dry wings, ensuring between the joints and under the skin where possible.

Place wings skin-side up on the smoker rack spaced slightly apart. Smoke at 225°F (107°C) for 45–60 minutes, or until an internal temperature of 165°F (74°C) is reached and the skin begins to firm and take on smoke color. Optional: at 45 minutes, increase smoker temp to 275°F (135°C) for the last 10–15 minutes to tighten skin and render fat (watch closely to avoid flare-ups).

Meanwhile, make the mango chipotle sauce: in a small saucepan over medium-low heat, melt 1 tablespoon unsalted butter. Add diced ripe mango and cook gently 3–4 minutes until soft and starting to break down.

Stir in 1 teaspoon chopped chipotle in adobo, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 0.5 tablespoon light brown sugar, 0.5 tablespoon fresh lime juice and 0.25 teaspoon salt. Simmer 2–3 minutes to meld flavors. If the mixture is too thick for glazing, add up to 1 teaspoon water and stir to desired consistency.

Transfer sauce to a blender or use an immersion blender and puree until smooth. Taste and adjust heat or sweetness (add more chipotle for smoke/heat, more honey for sweetness). Keep warm on very low heat or off-heat; do not boil aggressively once honey is added.

Set smoker/grill to direct medium-high (or transfer wings to a preheated 400°F / 200°C oven) for glazing final step. Lightly oil the grill rack or a baking sheet with 1 teaspoon neutral oil to prevent sticking.

Brush each smoked wing with a generous layer of warm mango chipotle sauce, then return to the heat source for 3–5 minutes to set the glaze and create a slight char. Flip, brush the other side, and heat an additional 2–3 minutes until glaze is tacky and caramelized. Internal temperature should be at least 165°F (74°C) but wings will often reach 175–180°F (79–82°C) for more tender meat.

Transfer wings to a serving platter. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over. Offer additional sauce for dipping.