Jumbo Wings Recipe

Prepare brine

In a large pot combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, peppercorns, bay leaves and crushed garlic. Heat gently just to dissolve salt and sugar, stirring — do not boil. Remove from heat and cool to room temperature.

Chill brine

Once the brine is room temperature, add 4 cups of ice to speed cooling. Transfer to a container large enough for 3 lbs wings and refrigerate until the brine is fully chilled (about 30 minutes).

Brine wings

Submerge wings in chilled brine, cover, and refrigerate for 2 to 4 hours (no more than 6 hours). This seasons and helps retain moisture while smoking.

Dry wings

Remove wings from brine, discard brine and pat wings very dry with paper towels. Place on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to form a tacky pellicle — this helps smoke adherence.

While wings dry, mix smoked paprika, garlic powder, onion powder, ground cumin, chili powder, black pepper and 1/2 tsp kosher salt together. Stir in 1 tsp aluminum-free baking powder — this helps crisp the skin when smoked.

Toss wings in 2 tsp neutral oil to lightly coat, then evenly season with the dry rub mixture until all pieces are well coated. Let sit at room temperature 10 minutes while smoker heats.

Preheat smoker to 225°F (107°C). If using a charcoal or gas grill set for indirect heat, establish a stable 225°F zone and place a small foil pouch or smoker box with soaked applewood chips over the heat source to produce smoke.

Arrange wings in a single layer on the smoker rack with space between pieces for smoke circulation. Smoke at 225°F for 60–75 minutes until internal temperature reaches 165–170°F and skin is firm and starting to color. For crispier skin increase temperature to 275°F for the last 10–15 minutes.

About 5 minutes before removing, heat your chosen sauce in a small saucepan until warm (do not boil) or place in a microwave-safe bowl and heat 30–45 seconds. This makes it easier to coat.

Remove wings from smoker and place in a large bowl. Toss with 3/4 cup warm sauce until evenly glazed. If you prefer sauceless smoked wings, offer sauce on the side for dipping.

Transfer glazed wings to a platter, garnish with chopped parsley if desired, and serve immediately with buttermilk ranch.

In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth.

Add chopped chives, chopped parsley, dried dill, garlic powder, onion powder, salt, pepper and 1 tsp lemon juice. Taste and adjust seasoning — add a splash more buttermilk if you prefer a thinner consistency.

Cover and refrigerate at least 30 minutes before serving to let flavors meld. Serve chilled alongside the wings.