Smoked chicken wings are always a great idea no matter what the occasion is and with these I just decided to go back to the drawing board and showcase the importance of brining poultry and using a world class rub on them to bring out the perfection that these morsels of goodness can be.
Make a brine by mixing a gallon of cold water, 1 cup of kosher salt and 1 cup of brown sugar. Mix until dissolved.
Place the chicken into a large plastic container and pour the brine over the chicken to cover. Place contain in the fridge for 3 hours. Rinse chicken with cold water when complete
Pat the chicken dry with a paper towel and put back into brining container.
Cover chicken with about 1 cup of Jeff's original rub and stir to coat or place lid on container and shake to coat.
Setup smoker for cooking at about 180°F using indirect heat. If you have a water pan, leave it dry.
Place chicken on smoker grate and smoke cook at 180°F for 45-60 minutes.
Increase smoker temperature to 350-400°F if possible and continue cooking wings for about 30 minutes or until they reach 180°F in the thickest part.
Note: If your grill will not reach 350°F, you can continue cooking them at the highest temperature your smoker will obtain until they reach 180°F in the thickest part or you can finish them on the grill or in the oven.