Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 17 2020
Long...(but worth it) Cooks - Brined Applewood Smoked Chicken Wings
image from howtobbqright.com
4 ½ to 5 pounds chicken wings cut into drumettes and wingettes
Applewood chunks for smoking
Brine Solution (recipe to follow)
BBQ Sauce or Dressing for serving (optional)
Brine Solution:
3 ½ cups water
1 cup apple juice
¼ cup kosher salt
¼ cup maple syrup
2 tablespoons brown sugar
1 tablespoon crushed red pepper
1 tablespoon garlic powder
1 tablespoon onion powder
If buying whole wings, cut the wings into drumettes and wingettes. Reserve the tips for making broth; set aside. Place the drumettes and wingettes into a gallon size zip-top bag.
Combine the brine solution, in a large bowl. Whisk the solution until the salt has dissolved. Pour the brine solution into the zip-top bag with covering the chicken wings. Seal the bag squeezing as much air out of the bag as possible. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator). Refrigerate for at least an hour or overnight. When you remove the wings from the brine, rinse off the salt. At this time, you can add some dry rub to the wings (what ever your favorite chicken dry rub is).
Set up the grill or smoker for indirect heat using the three-zone split fire method. Preheat to 250 degrees F and add some apple wood to the hot coals.
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. Add more applewood to the coals, if needed, and cover the grill.
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. You can tell when more wood is needed when there is very little smoke coming out of the grill vent. There is no need to turn the wings when using indirect heat.
The chicken wings are ready when they are a rich reddish brown color and the internal temperature reaches 165 degrees F on an instant-read thermometer. Remove from the grill or smoker and serve warm.
If you want a cripsy skin, flash fry the wings for 30 seconds.
For a quick homemade buffalo sauce, combine Franks Red Hot (1 bottle) with 2 tbs of honey, a couple dashes of Worcestershire and a little more dry rub. Add some more ddry rub to the blue cheese too!