Smoked Chicken Wings

Ingredients

• Chicken wings
• Wet brine, formula not yet recovered
• Seasoning rub
• Light coating of cornstarch or non-aluminum baking powder
• Sauce, optional

Instructions

1. Wet-brine the wings.
2. Dry the wings uncovered in the refrigerator for about 3 hours.
3. Apply a light coating of cornstarch or non-aluminum baking powder, then add the rub.
4. Smoke the wings. During the August 2026 cook, the smoker was at 275°F for about 45 minutes.
5. Raise the heat to 425°F and crisp for about 8–12 minutes, flipping halfway through.
6. Sauce at the very end, or return the sauced wings to the heat for only 2–3 minutes to set.

Notes

• For especially tender wings, the recorded target is 185–195°F internal temperature.
• Sauce near the end of cooking so the skin stays crisp.
• Brine and rub quantities are not recorded.