Dry Rubbed Smoked Wings
9:50 - Prep 8:20 / Cook 1:30
Beginner
These Dry Rubbed Smoked Wings are bold, smoky and bursting with flavor. After brining, the dry rub brings an entirely new flavor profile to your wings. Sugar adds a bit of sweetness while the guajillo powder enhances with mild to medium heat and a hint of berry flavor. And, of course, your smoker provides that natural wood-fired flavor while keeping the meat tender and juicy.
6 Servings
Ingredients
Brine
- 3 cups water
- 1 cup apple juice
- 1/4 cup salt
- 1/4 cup brown sugar
- 2 tablespoons black peppercorns
- 1 tablespoon crushed red pepper
- 1 lemon, sliced
Wings
- 5-6 pounds chicken wings (25 to 30 wings)
- 1/4 cup olive oil
- 2-3 apple wood chunks
Dry Rub
- 1/4 cup paprika
- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon guajillo powder
- 1 tablespoon lemon pepper
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1/4 teaspoon ground celery seed
Preparation
List
Steps
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1.
In a medium saucepan, combine brown sugar, salt and a cup of water. Simmer to dissolve and turn burner heat off. Stir in 2 cups of ice cold water; add apple juice, lemon slices, peppercorns and red pepper. Pour brine over chicken wings in a medium-size bowl and set in the refrigerator for 8 hours.
2.
Preheat smoker to 250°F. Toss a few wood chunks on top of hot coals.
3.
Remove wings from brine. Rinse and pat dry with paper towels. Place wings in a large bowl; then mix with olive oil.
4.
In a medium-size bowl, combine paprika, brown sugar, garlic powder, guajillo powder, lemon pepper, onion powder, black pepper and celery seed. Season wings with the dry rub.
Hot TipOne of the most popular chilis in Mexican cuisine, guajillo chili powder is mild to medium hot with berry notes. If you can't find it, you can substitute with ancho chili powder.
5.
Place the seasoned wings into the smoker. Cook until the internal temperature reaches 165°F, about 1 to 1 1/2 hours.
6.
Remove wings from smoker and serve.
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