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Crispy Smoked Chicken Wings
Crispy Smoked Chicken Wings
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Prep Time:
75 minutes
Cook Time:
56 minutes
Total Time:
1581 minutes
Herb-brined, smoked, and crispy golden chicken wings.
Ingredients:
  • applewood chips, soaked
  • vegetable oil for frying
  • 3 tablespoons whole black peppercorns
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 4 cups water
  • 1 onion, diced
  • 8 cloves garlic, smashed
  • 1 (2 inch) piece fresh ginger, sliced
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 6 bay leaves
  • 0.5 cup white sugar
  • 0.33333331346512 cup salt
  • 3 pounds chicken wings, tips removed and sections separated
  • 2 lemons, zested and juiced
  • 2 limes, zested and juiced
  • 5 ice cubes
  • 1 (64 fluid ounce) bottle apple juice
Instructions:
  • Crush peppercorns, coriander, mustard, fennel, and cumin in a mortar and pestle until fragrant and slightly broken.
  • In a saucepan, bring water to a boil. Add a flavorful mix of peppercorns, onion, garlic, ginger, rosemary, thyme, and bay leaves. Bring back to a boil, then lower the heat and simmer for about 25 minutes until flavors blend. Let the brine cool for approximately 10 minutes.
  • In a large 10-quart plastic container with a tight-fitting lid, pour in 2 cups of brine. Mix in sugar and salt until fully dissolved. Next, incorporate chicken wings, lemon zest and juice, and lime zest and juice.
  • Add ice to the brine to cool it down, then transfer to a plastic container. Pour in apple juice until wings are covered. Stir thoroughly, seal the container, and refrigerate for 24 to 48 hours.
  • Preheat the smoker to 275-300°F (135-150°C) as per the manufacturer's instructions.
  • Rinse the wings under cold running water and pat dry with paper towels. Place them on wire racks and smoke in the smoker with applewood chips following the manufacturer's instructions until a smoky flavor develops but the chicken is not fully cooked, approximately 25 minutes. Transfer the wings to a tray and pat dry with paper towels.
  • Preheat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C. Fry wings in batches of 8 to 10 until they turn golden brown and crispy, about 60 to 90 seconds each.

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