Plump, juicy, smoky and crispy. That's the best way to describe these Smoked Chicken Wings with a big Texas attitude.
Let's face it, chicken wings are probably the smallest things that will ever be put in a smoker. That raises a few questions. How does one actually make chicken wings in a smoker? How long does it take to smoke chicken wings? Should smoked wings be marinated first? Are smoked wings basted to keep them moist? Should a good smoked wings recipe include a dry rub? All good questions that are answered below.
What Makes These Hot Wings So Good?
There are a couple of things that make these smoked hot wings extraordinary. First they're brined in beer and hot sauce overnight. This makes the wings plump and juicy and helps keep them from drying out in the smoker. Then, they are sprinkled with a spicy Texas-style rub and smoked low and slow for three hours. They are finished at 350°F for 30 minutes to make them nice and crispy. If you want to make the best wings, show them some brine.
Some of my favorite side dishes to serve with the smoked hot wings are Corn Ribs, Texas Style Creamed Corn with Poblano Peppers, Barbecue Baked Beans and Cheesy Garlic Rolls. If you like blue cheese dressing with your chicken wings, try making this Creamy Buttermilk Blue Cheese Dressing.
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Ingredients
- Brine
- Beer
- Kosher salt
- Sugar
- Hot sauce
- Chicken wings
- Vegetable oil
- Wing Rub
- Kosher salt
- Paprika
- Onion powder
- Garlic powder
- Cumin
- Black pepper
- Cayenne pepper
- Mop Sauce
- Butter
- Garlic powder
- Tomato paste
- Dry white wine
- White vinegar
- Hot sauce
- Black pepper
See recipe card for quantities.
Instructions
Brine the Wings Overnight
The brine is much more than just a chicken wings marinade. Brining is often done when cooking a whole turkey or chicken because it helps make a tender and juicy final product. Wings are no different. Soaking the wings in brine overnight plumps them up a bit and helps them retain moisture while they cook. Adding the hot sauce to the brine is just another opportunity to impart a lot of flavor.
Apply a Dry Rub
Dry rub is absolutely necessary if you want your wings to taste like something other than plain old chicken. The brine and the mop sauce both add flavor, but the bulk of the flavor comes from the smoked chicken wing dry rub.
Brine the chicken wings overnight.
Rinse off the brine and dry them thoroughly with paper towels. Drying the wings helps create crispy wings. Next, apply a dry rub.
Put a Water Pan Inside the Smoker
The inside of a smoker is a harsh environment and very, very dry. That is tough place for little chicken wings. Placing a water pan in the smoker helps increase the humidity which helps prevent the wings from drying out. See my post on Using a Water Pan in Your Smoker for the Best Results for more information.
For a Big Green Egg or Kamado Joe, set them up for indirect heat with the deflector and place the water pan directly on the deflector. However, if the smoker is going to be set to any temperature above 275°F, place a few small bricks on the deflector and place the water pan on the bricks. This helps separate the water pan from the hot deflector which will make the water last longer. It can be a real pain to have to refill the water pan in the middle of the smoking time.
How Long to Smoke the Chicken Wings
Chicken wings will take about 3 hours at 225°F until the internal temperature reaches 175°F. After they are done smoking, increase the heat to 425°F and cook until they are nice and crispy.
Setup the smoker for indirect heat at 225°F to 250F. Place the wings on the grill and cook until the internal temperature reaches 175˚F, about three hours. Remember to rotate the smoked wings every 30 minutes and apply the wet mop basting sauce.
Add a pan of water to the inside of the smoker.
Smoke the wings at 225°F to 250F.
Baste the Hot Wings
Using a wet mop sauce is an important part of cooking low and slow. Without a mop sauce, whatever you have on the smoker may dry out because a water pan is not enough. Basting with a flavorful mop sauce is one more opportunity to add to the flavor profile, and that's a good thing.
Reconfigure the Smoker for a Hot Finish
Smoking adds flavor, not crispiness. If you like your wings crispy, you need to crank the heat at the end. It doesn't take very long but it makes a big difference.
Baste the wings often.
Finish the wings over high heat to get a crispy skin. Serve with your favorite BBQ sauce or blue cheese dressing.
Sauce or No Sauce
The choice is yours. You can either serve the smoked wings plain or toss them in your favorite sauce. When it comes to finding the best sauce for smoked chicken wings, the choice ultimately depends on your personal preferences. There is a wide variety of flavors and sauces available, so you have the freedom to experiment and find the one that suits your taste buds the most.
One popular option is Buffalo sauce, which adds a tangy and spicy kick to the wings. Alternatively, if you prefer a smoky and slightly sweet flavor, you may want to consider using a barbecue sauce. For a fantastic Kansas City-style sauce, try this homemade Bourbon BBQ Sauce. It’s easy to make and taste great on smoked chicken wings.
Ultimately, the best sauce for smoked chicken wings depends on what you like. Whether you opt for a spicy Buffalo sauce or a flavorful barbecue sauce, the key is to choose a sauce that enhances the smoky and savory taste of the wings and complements your tastes.
If you decide to sauce the wings, make sure to toss them in sauce that has been heated to avoid softening the crispy skin.
Equipment
This recipe was made in a Yoder stick burner. I have also made this recipe in a Kamado Joe and they were perfect.
Storage
Don't worry about storing leftovers, there won't be any.
Top Tip
Rinse the brine by placing the wings in a large bowl with fresh water and swirling them around. Change the water and do it again. Then add the dry rub.
Pairing
These are my favorite dishes to serve with this recipe.
Watch the Video on YouTube
📖 Recipe
Texas-Style Brined and Smoked Chicken Wings Recipe
Ingredients
Equipment
Method
- Mix wing rub ingredients, stir well.
- Most wings will have three sections. Cut off and discard the wing tip, their just isn't enough meat on them to make them worthwhile. Cut through the remaining joint with a sharp chef's knife. Use the heaviest knife you have. Do not use a Japanese knife or you will damage the blade.
- Combine the beer, salt, sugar and hot sauce in a bowl. Whisk until the salt and sugar dissolve. Add the chicken wings, cover and chill in the refrigerator overnight.
- The next day, prepare your smoker for indirect heat at 225˚ to 250˚ F. Add the apple wood chunks. Place a water pan under the cooking rack. Remove the wings from the brine and discard brine. Rinse the wings under cold water and pat dry. Toss with a bit of canola oil and sprinkle generously with wing rub.
- Place the wings on the grill and cook until the internal temperature reaches 175˚ F, about three hours. Rotate and baste the wings every 30 minutes.
- Raise the grill temperature to 350˚ F and cook an additional 30 minutes. Remove wings and enjoy with your favorite sauce.
- Add all ingredients to a small saucepan. Heat over low heat until butter melts. Stir well before basting. Return to a low simmer while wings are cooking.
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