Smoked Hot Wings – Beer Brined Texas Style

By Dave
April 29, 2022

Plump, juicy, smoky and crispy. That’s the best way to describe these smoked hot wings with a big Texas attitude.

What Makes These Smoke 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. Second, 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.

Why Brine Smoke Hot Wings

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 brain just is another opportunity to impart a lot of flavor.

Chicken Wings in a Beer Brine

Is the Dry Rub Really Necesary?

Only 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 rub. Without it, they just wouldn’t be hot wings.

Wings with Dry Rub

Why Cook With Water Pan in the Smoker?

The inside of a smoker is a harsh environment and very, very dry. Placing a water pan in the smoker helps increase the humidity which helps prevent the wings from drying out.

Loading Wings to the Smoker

Why Baste the Smoked 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.

Basting the Wings

Why the Hot Finish?

Smoking adds flavor, not crispiness. If you like your wings crispy, you need to crank the heat at the end.

Favorite Side Dishes

Some of our favorite side dishes to serve with the smoked hot wings are:

Watch the video on YouTube

Smoked Hot Wings

Smoked Hot Wings

5 from 1 vote
Have you ever had smoked hot wings brined in beer and hot sauce? No, then this smoked hot wings recipe is for you. Smoked hot wings are easy to make and taste great. Give them a try!
Servings 6 servings
Prep Time 30 mins
Cook Time 3 hrs 30 mins
Brine Time 12 hrs
Total Time 16 hrs

Equipment

  • Smoker

Ingredients
  

  • 16 oz beer
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 2 tbs hot sauce Such as Cholula
  • 3 lbs chicken wings
  • 3 chunks apple wood not soaked
  • 1 tbs canola oil
  • 3/4 cup wing rub

Wing Rub

  • 1 tbs kosher salt
  • 1 tbs paprika not smoked
  • 1 tbs onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper

Mop Sauce

  • 1 stick butter salted
  • 1 tsp garlic powder
  • 1 tbs tomato paste
  • 1/2 cup dry white wine
  • 2 tbs white vinegar
  • 2 tbs hot sauce Like Cholula
  • 1 tsp freshly ground black pepper

Instructions
 

Wing Rub

  • Mix wing rub ingredients, stir well.
    Dry Rub

Hot Wings

  • Most wings will have three section. 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.
    Hot wings in a beer and hot sauce brine
  • 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.
    Wings sprinkled with dry rub for smoked hot wings
  • 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.
    Smoking hot wings
  • Raise the grill temperature to 350˚ F and cook an additional 30 minutes. Remove wings and enjoy with your favorite sauce.
    Crispy hot wings

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.
    Basting the wings

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
 
 

Nutrition

Serving: 4wingsCalories: 501kcalCarbohydrates: 9gProtein: 23gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 135mgSodium: 2572mgPotassium: 304mgFiber: 1gSugar: 4gVitamin A: 831IUVitamin C: 10mgCalcium: 38mgIron: 2mg
Calories: 501kcal
Cost: $8
Course: Appetizer, Side Dish
Cuisine: American, BBQ
Keyword: bbq wings, chicken wings, hot wings

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