Double Smoked Chicken Wings

Brined Double Smoked Chicken Wings! Fantastic Recipe!

Everybody loves chicken wings. They are so versatile and you can take them anywhere. It doesn’t matter if you are chilling at home. Going to a tailgate party, or meeting with friends to watch soccer they always make a great side.

These wings are brined for several hours before being double smoked! Here is the recipe to make these smashing chicken wings that will impress your friends and leave you feeling extremely satisfied.

Double Smoked Chicken Wings
Double Smoked Chicken Wings

Ingredients for Chicken Wings

3 ½ cups water
¼ cup kosher salt
¼ cup maple syrup
1 tablespoon garlic powder
1 tablespoon chili powder
2 tablespoons brown sugar
1 tablespoon smoked paprika
20 Wings (more or less is ok, you can adjust the number of wings up or down and then change the quantities above.)

The Method

I like to take all the wings out and put them on some paper towels before starting. This just helps to remove some of the moisture from them. There will get wet again soon enough, but this will remove the water they collected in the processing facility.

Ideally, you should use a large zip lock bag and put the wings into it. In a large bowl add all of the marinade ingredients and mix them together. Pour the liquid into the bag and squeeze out as much as air as you can. Make sure it’s not leaking and put the bag in the fridge. Leave for at least 3 hours to really get the marinade soaked into the meat. Even better is leaving it overnight.

When the chicken wings have been marinading for long enough take them out of the fridge and arrange them on a wire chicken wing rack.

Put the Chicken Wings on a Rack like this
Put the Chicken Wings on a Rack like this

This is the cool part. First, you should cold smoke them between 68-86 for about an hour. This lets the chicken dry a lot and stops makes the skin crisp when the hot smoke arrives.
Take them out of the brine

Now here’s where I cold smoked them for an hour to let them dry (crisps the skin when the hot smoke comes)

After the hour in the cold smoke, it is time to crank up the heat. You want to get the smoker up to about 225-250 and smoke those wings for about an hour and a half. You need to get the internal temperature up to 160 but if they go a bit higher it won’t cause you any problems.

Personally I like to hot smoke them with Applewood or Maple. That is my taste but experiment with what works for you.

Apple Wood Ready for Smoking
Apple Wood Ready for Smoking

Tried the chicken wings and liked them? Why not make some incredible sausages!

Please follow and like us:
Pin Share

4 thoughts on “Brined Double Smoked Chicken Wings! Fantastic Recipe!”

Leave a Comment