Texas-Style Brined and Smoked Chicken Wings Recipe

4.43 from 7 votes

Plump, juicy, smoky and crispy. That's the best way to describe these smoked chicken wings with a big Texas attitude.

Course Appetizer, Side Dish

Cuisine American, BBQ

Keyword bbq wings, chicken wings, hot wings

Prep Time 30

Cook Time 3 30

Brine Time 12

Total Time 16

Servings servings

Calories 501kcal

Cost $8

Most wings will have three sections. Cut off and discard the wing tip, their just isn't enough meat on them to make them worthwhile. Cut through the remaining joint with a sharp chef's knife. Use the heaviest knife you have. Do not use a Japanese knife or you will damage the blade.
Combine the beer, salt, sugar and hot sauce in a bowl. Whisk until the salt and sugar dissolve. Add the chicken wings, cover and chill in the refrigerator overnight.
The next day, prepare your smoker for indirect heat at 225˚ to 250˚ F. Add the apple wood chunks. Place a water pan under the cooking rack. Remove the wings from the brine and discard brine. Rinse the wings under cold water and pat dry. Toss with a bit of canola oil and sprinkle generously with wing rub.
Place the wings on the grill and cook until the internal temperature reaches 175˚ F, about three hours. Rotate and baste the wings every 30 minutes.
Raise the grill temperature to 350˚ F and cook an additional 30 minutes. Remove wings and enjoy with your favorite sauce.

Add all ingredients to a small saucepan. Heat over low heat until butter melts. Stir well before basting. Return to a low simmer while wings are cooking.