Smoked Chicken Wings

The secret to the juiciest, crispiest, most flavorful and finger-licking smoked chicken wings is a brine and dry rub before a two-step cook.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Prep the wings by cutting off the wingtips and separating the drumette from the flat (if they didn't already come this way).
2. 2Make 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. 3Generously season all sides of the wings with the dry rub.
4. 4Set up the smoker for indirect heat smoking at 225° F.
5. 5Place 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. 6Crisp 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. 7Immediately toss with sauce or sprinkle with spice rub (as you prefer).