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12-48 wings, frozen and pre-brined or fresh wings and use my brine.
1 tbs baking powder per 24 wings
1 tbs rub per 12 wings
2 cups boiling water
1/2 cup light brown sugar
1/4 cup kosher salt
1 tbs hot sauce
Enough ice to cool water
2 Miller Lites (don't use Bud Light for this, seriously) or favorite beer
To make the brine, add the salt, sugar, and hot sauce to a large enough container to hold all your wings.
Bring the water to boil and then pour into mixture.
Stir until the salt and sugar are dissolved. Add enough ice to bring the liquid to room temperature. Add the beer. Add the wings. Brine for at least four hours or up to eight.
After time in the brine, remove the wings and dry thoroughly.
Smoking the Wings
Heat smoker to 250ºF.
Dry off the chicken wings.
Combine the baking power and rub.
Sprinkle over the chicken wings and rub in to adhere on all sides.
Place on the smoker, thick skin side down for 30 minutes.
Increase temperature to 450ºF and flip chicken skin side up. Cook another 30 minutes. Remove and eat unless using sauce. Internal temp must be above 185º and preferably will be at 205ºF, which makes the connective tissue fall apart so the meat can be sucked off the bones.
If using sauce, remove the wings to a large bowl and toss lightly with sauce. Put back on smoker for 10 minutes.
Lanes Spellbound and Sweetheat rubs are staples in my house.
The Four41South Game Changer rub really is a fantastic rub to try.
If you want some brilliant heat, I use Derek Wolf's Nashville Hot Chicken Rub to make spicy wings without sauce.
Pro tip: I use Springer Mountain Farms pre-brined frozen chicken wings and rub them while frozen and put them straight onto to the smoker. This method of 250ºF for 30 minutes and 450ºF for 30 minutes works perfectly with them.