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. That makes the wings plump and juicy and helps keep them from drying out in the smoker. Next, they are sprinkled with a spicy Texas style rub and smoked low and slow for three hours. Finally, 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 the brine overnight plumps them up a bit and helps them retain that moisture while they cook. Adding the hot sauce to the brine is just is 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 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.
For a Big Green Egg or Kamado Joe, just 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 anything above 275°F, place a few small bricks on the deflector and place the water pan on the bricks. That 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 smoking time.
Smoke the Wings Low and Slow
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. Beside, basting with a flavorful mop sauce is one more opportunity to add to the flavor profile, and that's a good thing. When you're cooking something like a pork shoulder, the mop sauce actually helps increase the size of the smoke ring.
Setup 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 a side of your favorite BBQ sauce or blue cheese dressing.
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
Brined and Smoked Chicken Wings Recipe - Texas Style
Equipment
- Smoker
Ingredients
Brine
- 16 oz beer
- ¼ cup kosher salt
- ¼ cup granulated sugar
- 2 tbs hot sauce Such as Cholula
- 3 lbs chicken wings
- 3 chunks apple wood not soaked
- 1 tbs canola oil
- ¾ cup wing rub
Wing Rub
- 1 tbs kosher salt
- 1 tbs paprika not smoked
- 1 tbs onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
Mop Sauce
- 1 stick butter salted
- 1 teaspoon garlic powder
- 1 tbs tomato paste
- ½ cup dry white wine
- 2 tbs white vinegar
- 2 tbs hot sauce Like Cholula
- 1 teaspoon freshly ground black pepper
Instructions
Wing Rub
- Mix wing rub ingredients, stir well.
Hot Wings
- 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.
Mop 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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