- Level: Easy
- Total: 2 hr 30 min (includes brining time)
- Active: 20 min
- Yield: 12 wings
- Level: Easy
- Total: 2 hr 30 min (includes brining time)
- Active: 20 min
- Yield: 12 wings
Ingredients
Directions
Special equipment:
2 large wood chunks, soaked for 30 minutes and drained; a rib rack- In a large bowl, stir the salt and sugar into 8 cups water until dissolved. Add the chicken wings and let sit at room temperature, 1 hour. Dry off the wings with a paper towel and season with pepper and a bit of the barbecue rub.
- Place the wood chunks directly on the burner of a grill, under the grate. Close the lid and turn all the burners to high until the chunks start to smoke, about 15 minutes.
- Turn off all the other burners except the primary burner with the wood chunks. Using a rib rack, suspend the wings on the cooler side of the grill. Close and smoke the wings, maintaining a temperature of 250 to 275 degrees F, until the meat registers 165 to 170 degrees F, about 1 hour. Serve immediately.
My Private Notes
Show:
The Kitchen
Episode:
The Barbecue and Grilling Show
