Electric Smoker Chicken Wings
Easy barbecue chicken wings cooked low and slow in your electric smoker. Prepared with smoky dry rub seasoning and simple brine, these smoked chicken wings are loaded with flavor.
Servings: 4
Equipment
- applewood smoking chips
Ingredients
- 3 lbs chicken wings wing tips removed
- barbecue sauce to serve
Brine
- 6 ¼ cups warm water warm
- ½ cup kosher salt
- ⅓ cup brown sugar
- 3 tbsp red pepper flakes
- 2 tbsp ground black pepper
- ¼ cup cider vinegar
Dry Rub Seasoning
- 1 tbsp canola oil
- 1 tbsp dried thyme
- 2 tbsp chili powder
- 2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Instructions
- In a brining bucket, add the warm water and stir in brine solution ingredients
- Submerge the chicken wings in the bucket, ensuring the wings are kept below the water surface (use a weight if you need to)
- Cover the bucket and transfer to the refrigerator. Leave the wings to brine for at least 2 hours.
- Fire up your electric smoker to 250°F (120°C). Add wood chips to your smoker's wood tray or smoker box. Ensure your smoker’s water pan is filled with fresh water.
- Combine all dry rub ingredients in a small bowl. Use a fork to remove any lumps that may appear.
- Coat the chicken wings in a thin layer of canola oil. Apply dry rub seasoning to each wing, covering evenly on all sides.
- Transfer wings to your electric smoker. Close the smoker door or lid and smoke until the meat’s internal temperature has reached 165°F (75°C), approximately 2 hours.
- Remove from smoker. Coat in barbecue sauce and serve immediately.