Recipes: Smoked Chicken Wings

Georgia Pub-Style Smoked Chicken Wings

WRITTEN BY ERICK ERICKSON

Introduction

Chicken wings are normally fried. They’re not exactly a healthy choice. But smoked wings are something else entirely. Depending on the rub of choice, they can be spicy, smokey, or both. The difficulty with smoked wings is the skin. If not done correctly, the skin gets rubbery and chewy instead of crispy.

Piedmont Brewery, a brewpub in downtown Macon, Georgia, has mastered the smoked wing with a crispy skin. I set out to conquer their recipe, if only because I can’t get there as much as I would like. The hardest part of the recipe is figuring out the skin. After much research and calls to chefs, I discovered the secret: baking powder. The baking powder dries out the skin as the wings smoke, making them crack and crisp up. In addition, I discovered that I like mine better than anyone else’s.

Now, Sunday nights at my house are spent with a pile of smoked wings, bourbon, cigars, and conversation on my front porch. I’m always responsible for the wings, and the recipe is so incredibly easy that I don’t sweat it.

There’s one tip: Buy the frozen wings in your local grocery store. They tend to be pre-brined, so they’re less likely to dry out. You can also throw them on the smoker frozen if you need to. If you can’t find them, use my brine recipe for 4 to 6 hours.

The recipe is very easy—1 hour with a temperature increase halfway through. Frozen wings can be used from their frozen state. Just toss them in the baking power mixture. Just don’t expect the skin to be as crispy.

Brine:

3 cups boiling water 1/2 cup brown sugar 1/4 cup kosher salt 2 cans of Miller Lite

Boil the water and add to a large container. Dissolve the salt and sugar. Add enough ice to bring the temperature down to room temperature. Add the beer. Add the chicken wings and brine for 4 to 6 hours in the fridge.

Wings:

Chicken Wings 1 tbs baking powder per 24 wings 2 tbs your favorite rub per 24 wings 1 cup barbecue sauce (optional)

Get a smoker to 250 degrees Fahrenheit. I use my RecTeq pellet grill or Big Green Egg, but any smoker works or a grill set for indirect heat.

If using frozen wings, thaw them (see note). Pat dry with paper towels. In a small bowl, mix the baking powder and your favorite rub. I love Lanes BBQ Sweet Heat or Spellbound rubs. They’re my go to rubs, unless I really want hot. Then I use Derek Wolf’s Nashville Hot Chicken Rub from Spiceology.

By either sprinkling thoroughly or tossing the wings in a large bowl, thoroughly cover them in the baking powder and rub mixture.

Place on the smoker, skin side up. Smoke for 30 minutes. Then turn heat up to 450 degrees Fahrenheit. Flip the wings over and cook for another 30 minutes. Don’t worry if the temperature never actually gets up to 450 degrees in that 30 minutes. Some pellet grills will struggle to get past 400 degrees. If you’re using a barbecue sauce, take the wings off after 20 minutes, toss in the sauce, then put them back on for the final 10 minutes.

Erick Erickson is a nationally syndicated radio host who lives in Macon, Georgia. He is a former lawyer and political commentator for Fox News. He cooks to avoid the news.