Smoked Chicken Wings Recipe

Make and cool brine

In a saucepan combine 1 cup of the water with the kosher salt and brown sugar. Warm gently just until salt and sugar dissolve, stirring. Remove from heat and add remaining 5 cups cold water to cool. Add crushed garlic, peppercorns and bay leaves. Chill brine in refrigerator until cold (about 20–30 minutes) or add ice to speed cooling.

Brine wings

Place wings in a nonreactive container or large zip-top bag and pour the cooled brine over them, ensuring they are fully submerged. Refrigerate for 1 to 2 hours (do not exceed 4 hours to avoid overly salty texture). After brining, remove wings, rinse briefly under cold water and pat very dry with paper towels.

Dry and rest

After patting wings dry, place them on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes to dry the skin further (this helps achieve crispness). If short on time, proceed immediately to rub step.

Combine rub

In a small bowl whisk together paprika, salt, black pepper, garlic powder, onion powder, cayenne and brown sugar. Taste a pinch and adjust cayenne or salt to preference.

Season wings

Toss wings in a large bowl with the dry rub until evenly coated. Shake off any excess and arrange wings in a single layer on a tray or sheet pan while you prepare the smoker.

Preheat smoker

Preheat your smoker to 225–250°F (107–121°C). If using a charcoal grill with smoker box, set up for indirect heat. Add 2 cups of soaked (or dry, depending on preference) wood chips or chunks to the smoker or coals for a steady light smoke. Aim for a mild fruitwood or balanced hickory flavor.

Smoke wings (low and slow)

Place wings on the smoker grates in a single layer, leaving space for air circulation. Smoke at 225–250°F for 60–75 minutes, turning once halfway through, until the wings reach an internal temperature of 165–175°F in the thickest part and the skin is set and slightly browned. The lower end of the temperature range gives more connective-tissue render (tender), the higher end gives crisper skin.

Increase heat for crisping (optional)

If you prefer crispier skin, increase smoker/grill temperature to 350–400°F (177–204°C) for the last 8–12 minutes, or move wings to a hot direct-heat zone briefly, watching carefully to avoid flare-ups and burning. Alternatively, finish under a preheated broiler for 3–5 minutes.

Make sauce

While wings finish, melt butter in a small saucepan or microwave. Whisk in hot sauce and honey until smooth and glossy. Adjust sweetness or heat to taste.

Toss and serve

Transfer smoked wings to a large bowl and pour the warm finishing sauce over them. Toss gently to coat evenly. Serve immediately with celery, carrot sticks and blue cheese or ranch if desired.

Serve wings hot. Ensure final internal temperature is at least 165°F. Leftovers can be refrigerated up to 3–4 days; reheat in a 375°F oven or on a grill to crisp skin before serving.