Smoked Wings

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The problem with most smoked wing recipes is that the wings turn out fine, but the skin is rubbery. The keys to avoid this are baking powder and high heat. I prefer smoked wings to all other varieties and if you try this, you will too. I use a RecTeq pellet grill, but also have a Big Green Egg. This method works great on both. However, if you have a Big Green Egg or other type of ceramic smoker, remember the heat rises to 450º quicker than with a pellet grill and you may need to take them off sooner than 30 minutes. Pay close attention to the temperature here and the 30-30 method should work even with frozen wings.

Smoked Chicken Wings

Yield
12-48 wings
Author
Erick Erickson
Cook time
1 H & 10 M
Total time
1 H & 10 M
Baking powder dries out the skin and the heat change then helps crisp the skin so the wing falls apart with a crunchy skin instead of soggy, chewy skin.

Ingredients

  • 12-48 wings, frozen and pre-brined or fresh wings and use my brine.
  • 1 tbs baking powder per 24 wings
  • 1 tbs rub per 12 wings
  • Optional sauce
Brine
  • 2 cups boiling water
  • 1/2 cup light brown sugar
  • 1/4 cup kosher salt
  • 1 tbs hot sauce
  • Enough ice to cool water
  • 2 Miller Lites (don't use Bud Light for this, seriously) or favorite beer

Instructions

Brine
  1. To make the brine, add the salt, sugar, and hot sauce to a large enough container to hold all your wings.
  2. Bring the water to boil and then pour into mixture.
  3. Stir until the salt and sugar are dissolved.  Add enough ice to bring the liquid to room temperature.  Add the beer.  Add the wings.  Brine for at least four hours or up to eight.
  4. After time in the brine, remove the wings and dry thoroughly.
Smoking the Wings
  1. Heat smoker to 250ºF.
  2. Dry off the chicken wings.
  3. Combine the baking power and rub.
  4. Sprinkle over the chicken wings and rub in to adhere on all sides.
  5. Place on the smoker, thick skin side down for 30 minutes.
  6. Increase temperature to 450ºF and flip chicken skin side up.  Cook another 30 minutes.  Remove and eat unless using sauce.  Internal temp must be above 185º and preferably will be at 205ºF, which makes the connective tissue fall apart so the meat can be sucked off the bones.
  7. If using sauce, remove the wings to a large bowl and toss lightly with sauce.  Put back on smoker for 10 minutes.

Notes:

Lanes Spellbound and Sweetheat rubs are staples in my house.


The Four41South Game Changer rub really is a fantastic rub to try.


If you want some brilliant heat, I use Derek Wolf's Nashville Hot Chicken Rub to make spicy wings without sauce.


Pro tip: I use Springer Mountain Farms pre-brined frozen chicken wings and rub them while frozen and put them straight onto to the smoker. This method of 250ºF for 30 minutes and 450ºF for 30 minutes works perfectly with them.

Created using The Recipes Generator
Erick Erickson