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Fired Up Smoked Chicken Wings - Near Perfect Skin

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.

Course Appetiser, Entree
Cuisine Barbecue
Prep Time 3 hours 10 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours 40 minutes

What You'll Need

  • 6 lbs Chicken Wings About 30 wings
  • 1 gallon Water, cold
  • 1 cup Kosher salt
  • 1 cup Brown sugar optional
  • 1 cup Jeff's original rub
  • 1/2 cup Jeff's original barbecue sauce
  • 1/2 cup mayonnaise
  • 1 bunch Celery cut into 6-inch pieces

Instructions

  1. Make a brine by mixing a gallon of cold water, 1 cup of kosher salt and 1 cup of brown sugar. Mix until dissolved.

  2. 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

  3. Pat the chicken dry with a paper towel and put back into brining container.

  4. Cover chicken with about 1 cup of Jeff's original rub and stir to coat or place lid on container and shake to coat.

  5. Setup smoker for cooking at about 180°F using indirect heat. If you have a water pan, leave it dry.

  6. Place chicken on smoker grate and smoke cook at 180°F for 45-60 minutes.

  7. 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.

Recipe Notes

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.