Ailes de poulet fumées

Ingrédients

• 4 lbs chicken wings
• Chicken dry rub
• Apple, cherry, hickory or oak wood for smoke
• BBQ sauce (optional)
• 2 quarts cold water
• 1/2 cup Diamond kosher salt ((see note))
• 1/4 cup sugar

Préparation

1. 1

   Prep the wings by cutting off the wingtips and separating the drumette from the flat (if they didn't already come this way).

2. 2

   Make the brine by combining the water, salt and sugar in a large bowl, whisking to dissolve completely. Brine the wings for 1 to 3 hours (they are small, so they don't need a ton of time with the brine).

3. 3

   Generously season all sides of the wings with the dry rub.

4. 4

   Set up the smoker for indirect heat smoking at 225° F.

5. 5

   Place the wings in the smoker and smoke for about 1 1/2 to 2 hours or until the internal temp of the thickest part of the wings reaches 165° F.

6. 6

   Crisp up wings by turning up the smoker temp to 425° to 450° F and continuing to cook until the internal temperature of the wings reaches 175° F.

7. 7

   Immediately toss with sauce or sprinkle with spice rub (as you prefer).