Add more applewood to the coals, if needed, and cover the grill. I can’t even believe I’m saying this because I didn’t even eat chicken wings three years ago. Brining is the process of letting meat soak in a water/salt solution before you smoke it. We don’t want it to cook, we want it to brine. Required fields are marked *. If you want crispier-skinned wings, smoke at 300F for about 1 hour 20 minutes to 1 hour 30 minutes. Heat the smoker or grill to a temperature between 225-250 F. Place wings over indirect heat. So good! Great recipe! Just so I’m certain. Your email address will not be published. We give the smoker ten minutes or so to warm up. Learn more about how to brine a chicken >, 1 gallon of water (or enough to completely submerge your chicken), 2 teaspoons garlic powder or 2 crushed garlic cloves, Foil drip pan (optional for making gravy). Hi, I would like to know why you don’t use a curing salt in the brine. Your smoking situation may differ, but with our smoker: We turn the power on and set the temp of the smoker to 180. I appreciate that the brine really doesn’t mask the smokey meat flavor but does add just a bit of something that compliments the smoke very well. Hi Doug! Place the drumettes and wingettes into a gallon size zip-top bag. Let sit for at least 24 hours. We have found if we smoke on a particularly cold day (near zero or below) the smoking time is increased. Thank you! We agree with cooking a little longer as well. SPECIAL NOTE: Just remember, these wings are supposed to be “Naked Wangs”, so please don’t go crazy with the sauces and the dressing. YES, go Rams! I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Combine water, salt & sugar. We have found if we smoke on a particularly cold day (near zero or below) the smoking time is increased. It has served us well. I just found it. You can place foil drip pans beneath the chicken during the smoking process to catch the drippings if you want to make gravy. The leg and thigh pieces can also be deboned, or they can be left whole. Notify me of follow-up comments by email. Set the timer on the smoker to 24 hours — we do this because we have found if the smoker takes longer to get the meat to temp for some reason, (if it’s a cold day, etc), the smoker will turn off when it hits the time you’ve set it for. What I love most about these applewood smoked chicken wings is that they are “Naked Wings”, or what I like to call: “Naked Wangs” (in a much stronger southern accent than I already have). Smoke for about 2 to 2 ½ hours at 250 degrees F. During this time, monitor the temperature and only open the grill or smoker to add more applewood. The brine is not rinsed off or the chicken pat dry before it hits the grill? With your already measured water, stir in the salt and sugar. The chicken wings are ready when they are a rich reddish brown color and the internal temperature reaches 165 degrees F on an. After an hour of smoking chicken, we bump the temp of the smoker to 200. See below for more information about cooking times and how to determine when your chicken is done. Sugar … (Our meat thermometer has a poultry setting of 175 degrees.). Add the water/salt/garlic solution to a food grade bucket. On the apple wood smoked chicken wings. My name is Debbie Spivey and this is my husband David. Then fully coat the chicken inside and outside with the rub seasoning. We have no complaints about it other than the size! Send Me Everything! The breasts, legs, and thighs of four large chickens (6-7 pounds each) took 2.5 hours to smoke on a 40 degree day. Cover the bucket and place in the fridge. Here’s how we brined the pieces, which also works for whole chickens: Heat 2 quarts (1/2 gallon) of water to boiling. It’s just a gallon of water, 1 cup of canning salt, and 3 Tbsp minced garlic. He’s probably right, I am crazy, but only because he made me that way! . Thanks for the recipe!! If you find that you don’t have enough brine for the amount of meat you’re using, just increase the brine recipe—doubling or tripling as needed. Monthly Newsletters Only! I’m sitting here sniffing my fingers because I just polished off the last of the brined applewood smoked chicken wings. So we set ours to 24 hours and watch the temp of the meat, not the timer on the smoker. Add more applewood to the coals, if needed, and cover the grill. I don’t want them any other way now. Add 2 Tbsp of the rub you used in the brine and 2 tablespoons of cornstarch. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the chicken wings in the center (indirect) portion of the grill. Mouthwatering! Your email address will not be published. We don’t want it to cook, we want it to brine. Heat 2 quarts (1/2 gallon) of water to boiling. Required fields are marked *. One wingy dingy… Two wingy dingy… A gracious hello! This site uses Akismet to reduce spam. Then, you can stuff the seasoning down right on top of the chicken breast meat to add another layer of flavor to your brine smoked chicken. Seal the bag squeezing as much air out of the bag as possible. Set up the grill or smoker for indirect heat using the. Wrap the water soaked wood chips in an aluminum foil pouch and punch holes in the top with a fork in order for the smoke to escape. Stir carefully until all solid particles have dissolved. There is no need to turn the wings when using indirect heat. Add the salt and garlic, stir to dissolve the salt, and then let solution cool a bit.