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SMOKED CHICKEN WINGS

Prep Time: 5 hours
Cook Time: 2.5 hours
Total Time: 7.5 hours 

​Makes 48 wings

​BRINE

1 gallon water

1 cup brown sugar

1/2 cup kosher salt

1 bunch thyme

3 tablespoons crushed red pepper

DRY RUB 

1 tablespoon smoked paprika 

1/2 tablespoon dry mustard

2 tablespoons light brown sugar

1 tablespoon garlic powder

1/2 teaspoon cumin powder 

1/2 tablespoon onion powder

1/2 teaspoon cayenne powder

2 tablespoons fresh ground black pepper

1/2 teaspoon kosher salt

WINGS

24 large chicken wings, separated into drumette and wingette (to make 48 “wings”)

Olive oil 

Smoking chips (red oak, pecan or apple) 

​
FINISHING HOT SAUCE (OPTIONAL) 

1/3 cup butter
1/4 cup frank’s hot sauce
1/4 cup tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon cider vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon dried ancho chile powder (or smoked spanish paprika) 
salt & freshly ground black pepper, to taste

(Optional) Add 2 parts honey to make a honey glaze 

​
ALABAMA WHITE DIPPING SAUCE​ 

(makes 1 cup) 

1 cup Duke’s mayonnaise

1/3 cup apple cider vinegar

1.5 tablespoons sugar

1/2 tablespoon kosher salt

1/2 teaspoon coursely ground black pepper

1/2 teaspoon cayenne pepper

BRINE THE WINGS 

  1. In a large pot, bring water to a simmer and then turn off the heat.

  2. Add all of the brine ingredients and whisk until sugar and salt are dissolved.

  3. Allow to cool and then refrigerate until fully chilled.

  4. Once the brine is cold. submerge the chicken wings in the brine for four hours.


RUB THE WINGS  

  1. In a small bowl, add all of the dry rub ingredients and mix to combine. 

  2. Remove chicken from liquid and pat dry.

  3. Place chicken to a large mixing bowl.

  4. Add enough olive oil to lightly moisten the chicken. 

  5. Add the dry rub and massage into the meat.  

  6. Place in refrigerator for at least one hour. 

​
MAKE THE FINISHING SAUCE

If you like hot sauce, make this sauce. Otherwise, just leave them dry rubbed. 

  1. Melt the butter in a small pan over low heat, until it is slightly brown not not burnt. 

  2. Add the remaining ingredients and whisk together well.

  3. Simmer for 3-5 minutes, whisking occasionally. It’s ok if the sauce separates a bit but don’t overcook as the sauce will separate too much if it gets too hot or cooks for too long. 


MAKE THE ALABAMA WHITE DIPPING SAUCE

  1. In a small bowl, mix all ingredients until well combined. 

  2. Refrigerate until ready to serve. 

​
SMOKE THE WINGS​

  1. Add coals to the smoker and heat until it maintains a constant temperature of 225°F.

  2. Add some wood chips, scattering them sparingly over the hot coals. 

  3. If using a Big Green Egg, cover the plate setter with aluminum foil (this saves a ton of time and effort in clean up afterwards). 

  4. Smoke chicken over indirect heat, until an internal temperature of 165 is reached (about 2.5 hours), adding additional chips as needed to maintain a constant smoke for at least 1.5 hours. 

  5. Once cooked, place on a rack directly over the coals to crisp up (about 5 minutes per side). 

  6. Remove from heat and allow to rest for 10 minutes before serving. 


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