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.
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.
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.
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.
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:
- Corn Ribs
- Texas Style Creamed Corn with Poblano Peppers
- Creamed Corn Without Cream
- Barbecue Baked Beans
- Kosher Dill Pickles
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Smoked Hot Wings
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.
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.
- 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.