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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


  • 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)


  • 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.