Smoked Chicken Wings
Delicious smoked chicken wings perfect for any occasion. These BBQ wings are prepared in a simple brine for extra moisture before fired over applewood for beautifully tender but crispy wings.
Servings: 6
Calories: 502kcal
Equipment
- applewood smoking chips
Ingredients
- 5 lbs chicken wings
- 1 tbsp canola oil
Brine
- 3 quarts water room temperature
- 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 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
To Serve (All Optional)
- 1 cup barbecue sauce
- 1 cup blue cheese dip
Instructions
Brine
- In a brining bucket, add the water, salt, brown sugar, red pepper flakes, ground black pepper, and cider vinegar. Use a whisk to stir. Combine until the salt and sugar has dissolved.
- Submerge the chicken wings in the bucket, ensuring the wings are kept below the water surface using the bucket lid
- Cover the bucket and transfer to the refrigerator. Leave the wings to brine for 2 hours.
Fire Up
- Fire up your smoker to 275°F (135°C). Add wood chips to your smoker's wood tray or smoker box. Ensure your smoker’s water pan is filled with fresh water. If you’re using a charcoal grill, ensure you are set up for 2-zone cooking. The wings will go on the indirect zone.
Dry Rub
- Remove wings from the brine and lightly rinse with water. Pat dry with paper towels to remove excess moisture.
- 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.
Smoke
- Arrange chicken wings on smoker grates. Place any smaller pieces further away from your heat (these will cook quicker).
- Close the smoker door or lid and smoke until the meat’s internal temperature has reached 155°F (68°C), approximately 1 hour. Use a meat probe for an accurate reading. Remove from the smoker and cover with aluminum foil.
Sear
- Fire up your smoker or grill to high heat, at least 450°F (230°C). Place wings over direct heat and grill until they hit an internal temperature of 165-170°F (74-76°C).
Serve
- Remove from the grill and throw into a large bowl. Coat and toss in barbecue sauce.
- Plate up and serve with your choice of blue cheese dip, barbecue sauce, or other dipping sauces. Enjoy immediately.
Nutrition
Calories: 502kcal | Carbohydrates: 6g | Protein: 39g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 1358mg | Potassium: 464mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1820IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 4mg