| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 20 min |
| Yield: | 12 wings |
Ingredients
- 1/4 cup table salt
- 1/4 cup sugar
- 12 medium chicken wings (drumettes attached)
- Freshly ground black pepper
- 1 small jar store-bought barbecue rub
Instructions
- In a large bowl, stir the salt and sugar into 8 cups water until dissolved. Add the chicken wings and let sit at room temperature, 1 hour. Dry off the wings with a paper towel and season with pepper and a bit of the barbecue rub.
- Place the wood chunks directly on the burner of a grill, under the grate. Close the lid and turn all the burners to high until the chunks start to smoke, about 15 minutes.
- Turn off all the other burners except the primary burner with the wood chunks. Using a rib rack, suspend the wings on the cooler side of the grill. Close and smoke the wings, maintaining a temperature of 250 to 275 degrees F, until the meat registers 165 to 170 degrees F, about 1 hour. Serve immediately.
Reviews
Those of you dogging @foodnetwork for not giving a link for the rub. How about you just look at all the smoked wing recipes and figure it out
I see by the comments Still no rub recipe link…What’s the deal Food Network don’t you bother to read the comments?I was going to make this but I will have to look for a different rub recipe somewhere else.
Please give us the link to the rub
Only 3 stars since I haven’t made it but I’d like to make it with the rub Jeff used on the show. Any chance Food Network can get it posted? Thanks.
Great smokey flavored wings! I have the same Genesis grill as they use on the show and the smokey flavor really does comes through. For those with the same grill, turn the burner down to low after the chunks start smoking and the temperature should stay at 250 or slightly below. I used 4 wood chunks instead of 2 and brushed some olive oil on the outside and sprinkled Herbs de Province on some and Montreal Chicken Seasoning on others. Both were good, but I had a slight preference for the Herbs de Province. I ended up with some left over wings that I reheated the next night by broiling in the oven and they were even better then. The broiling created a great crispy skin that you don’t get from just smoking them. In the future, I will probably cook these in advance and pop them in the broiler right before we are ready to eat, Crispy smokey flavored wings, it doesn’t get any better than that. No sauce needed!
Great wings! Very tender. We would really like the recipe for the rub. We used Weber New Orleans Cajun seasoning. It was delicious!
So….no link to the rub? Everyone raved about it – what gives, FN?!!
Can you provide the barbecue rub recipe??
I’d like to see a recipe for the wings rub since that’s the flavor that everyone raved about.