Smoked Chicken Wings

Step 1

If you have whole wings, separate the drums and flats using a knife and then place the wings in a large gallon ziplock.

Step 2

Put 1 Tbsp of rub, the salt, and 1⁄4 cup of brown sugar in the ziplock, and then pour the beer over top. Seal the ziplock and place in the fridge overnight (brine for at least 12 and up to 24 hours)

Step 3

Remove wings from the ziplock and place on a foil-lined cookie sheet. Blot dry using paper towels. Place the wings in a large bowl and toss with 2 Tbsp of the rub, and the corn starch.

Step 4

Place the wings directly on the grill grate and smoke at 150 for 30 minutes.

Step 5

After 30 minutes adjust your smoker to cook at 350. Cook the wings for an additional 45 minutes.

Step 6

While the wings are cooking combine 6 ounces of IPA with 1 cup of brown sugar, red hot, and the butter. Simmer over medium heat until sauce reduces by half.

Step 7

Pull the wings off the grill after 45 minutes and toss in the sauce, and then return to the smoker and let them cook for an additional 15 minutes.

Step 8

Serve with your favorite dipping sauces or enjoy them plain.