Smoked Chicken Wings

A summer barbecue recipe for Smoked Chicken Wings will take your wing game to new, spectacular heights. Fire up that charcoal smoker; here's everything you need to know to make the best chicken wings ever!

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 35

Cook Time 2 15

Total Time 2 50

Servings servings

Calories 387kcal

Author Meggan Hill

Ingredients

For the brine:

1 gallon water
1/2 cup granulated sugar
1/2 cup salt
2 bay leaves
1 lemon sliced
2 sprigs fresh thyme
1 tablespoon fresh sage leaves

For the chicken:

3 pounds chicken wings with tips and wings separated
2 tablespoon olive oil
1 tablespoon homemade dry rub or store bought (see note 1)
barbecue sauce for brushing chicken

US Customary - Metric

Instructions

For the brine:

In a large saucepan over medium heat, combine water, sugar, salt, bay leaves, lemon, thyme, garlic, and sage, stirring often until sugar dissolves. Cool completely.
In a container large bowl or container, place chicken wings and tips. Cover with brine and refrigerate overnight. Ensure the chicken stays submerged by placing a bag of ice or heavy plate on top of the chicken

For the chicken:

Remove chicken from the brine and rinse to remove excess salt and spices. Rub the chicken with the oil and sprinkle on the dry rub making sure to coat well on all sides.
Bring the smoker up to 200 to 225 degrees. Place the chicken onto the grate and cover. After 30 minutes turn the wings over and replace the smoker lid.
At the 1 hour mark turn the wings again. After 20 minutes, brush the wings with your favorite bbq sauce and replace the lid for another 10 minutes. Turn the wings again and brush with more sauce, replacing the lid for another 10 minutes. Continue to cook until wings register 165 degrees on a digital thermometer at the thickest part.

Notes

Homemade Dry Rub: in a small bowl or jar with a tight-fitting lid, combine 1/2 cup light brown sugar, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 teaspoon ground mustard powder,1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon dried oregano. Store in an airtight container.

Nutrition