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One wingy dingy… Two wingy dingy… A gracious hello!
Oh, never mind me, I’m just sitting here counting my applewood smoked chicken wing bones in my best impersonation of Ernestine The Telephone Operator. This character was played by the funny as hell, Lily Tomlin on Rowan & Martin’s Laugh-In.
Why? I have no clue, but it always makes David laugh when I talk about wings like that. He’s probably right, I am crazy, but only because he made me that way!
No, really. I’m sitting here sniffing my fingers because I just polished off the last of the brined applewood smoked chicken wings. David and I smoked the wings last weekend and I am wishing I had more. I can’t even believe I’m saying this because I didn’t even eat chicken wings three years ago. I never really cared for chicken wings, until I learned better ways to make them. There are much better methods than dropping them into hot grease and drenching them in extremely salty sauces.
What I love most about
David and I were inspired by wings we ordered from a local pub recently. They had a similar wing on their menu. They referred to them as “Naked Wings”. David and I took one bite into the smoky wings, and we knew we would have to replicate them at home. We already had the perfect brine recipe for them; the same combination of ingredients we used to brine the hickory smoked pork loin a couple of weeks prior.
How to Make Brined Applewood Smoked Chicken Wings
If buying whole wings, cut the wings into drumettes and wingettes. Place the drumettes and wingettes into a gallon size zip-top bag.
Reserve the wing tips for making broth.
Combine the brine solution, in a large bowl. Whisk the solution until the salt has dissolved. Pour the brine solution into the zip-top bag with covering the chicken wings. Seal the bag squeezing as much air out of the bag as possible. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator). Refrigerate for 8 hours or overnight.
Set up the grill or smoker for indirect heat using the three-zone split fire method. Preheat to 250 degrees F and add some apple wood to the hot coals.
When the smoker or grill is the ideal temperature range, you are ready to smoke, place the chicken wings in the center (indirect) portion of the grill. Add more applewood to the coals, if needed, and cover the grill.
Smoke the wings for about 2 to 2 ½ hours at 250 degrees F. During this time, monitor the temperature and only open the grill or smoker to add more applewood. You can tell when more wood is needed when there is very little smoke coming out of the grill vent. There is no need to turn the wings when using indirect heat.
The chicken wings are ready when they are a rich reddish brown color and the internal temperature reaches 165 degrees F on an instant-read thermometer. Remove from the grill or smoker and serve warm.
How To Serve the Wings:
We served the wings naked with some blue cheese dressing, but feel free to brush the wings with your favorite barbecue sauce the wings during the last 10 to 15 minutes of smoking if desired.
Sauces and Dressings For Serving:
- Homemade Ranch Dressing
- Horseradish White Barbecue Sauce
- Spicy Chipotle Peach Barbecue Sauce
- Cranberry BBQ Sauce
- Homemade Thousand Island Dressing
- Incredibly Good BBQ Ranch Dressing
SPECIAL NOTE: Just remember, these wings are supposed to be “Naked Wangs”, so please don’t go crazy with the sauces and the dressing. Really taste these bad boys and appreciate with a little brine and wood smoke can do!
I hope these wings make it to your super bowl party this weekend.
Who are you pulling for?
Enjoy the wings!
Brined Applewood Smoked Chicken Wings
Ingredients
- 4 ½ to 5 pounds chicken wings cut into drumettes and wingettes
- Applewood chunks for smoking
- Brine Solution (recipe to follow)
- BBQ Sauce or Dressing for serving (optional)
Brine Solution:
- 3 ½ cups water
- 1 cup apple juice
- ¼ cup kosher salt
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon crushed red pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- If buying whole wings, cut the wings into drumettes and wingettes. Reserve the tips for making broth; set aside. Place the drumettes and wingettes into a gallon size zip-top bag.
- Combine the brine solution, in a large bowl. Whisk the solution until the salt has dissolved. Pour the brine solution into the zip-top bag with covering the chicken wings. Seal the bag squeezing as much air out of the bag as possible. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator). Refrigerate for 8 hours or overnight.
- Set up the grill or smoker for indirect heat using the three-zone split fire method. Preheat to 250 degrees F and add some apple wood to the hot coals.
- When the smoker or grill is the ideal temperature range, you are ready to smoke, place the chicken wings in the center (indirect) portion of the grill. Add more applewood to the coals, if needed, and cover the grill.
- Smoke for about 2 to 2 ½ hours at 250 degrees F. During this time, monitor the temperature and only open the grill or smoker to add more applewood. You can tell when more wood is needed when there is very little smoke coming out of the grill vent. There is no need to turn the wings when using indirect heat.
- The chicken wings are ready when they are a rich reddish brown color and the internal temperature reaches 165 degrees F on an instant-read thermometer. Remove from the grill or smoker and serve warm.
Video
Notes
Nutrition
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Doug Dixon says
Nice job Debbie!!
I’ve been doing this to my wings for ages … a BIG hit around here for sure.!!
GO RAMS !!!
The Mountain Kitchen says
Hi Doug! Thanks for the compliment. I don’t want them any other way now. So good! YES, go Rams! Have a great weekend!
Ronit says
Mouthwatering!
Love the use of apple juice in the brine. Brilliant!
The Mountain Kitchen says
Thanks, Ronit. Hope you have a great weekend!
Debbie - MountainMama says
Those look AMAZING!!! I love wings, I’ve been doing them in my air fryer ….you’re making me think about a smoker now!
The Mountain Kitchen says
Thanks, Debbie. I think you and your Sweetie would really enjoy a smoker or charcoal grill.
mimi rippee says
These really do look good. I use apple juice or cider in a lot of my poultry brines also!!!
The Mountain Kitchen says
Thank, Mimi! Love Apple juice too!
dana@ivegotcake says
Looks great Debbie!! Wings are my weak spot but SMOKED WINGS….. yeah now THAT is where it’s at!!
I want some smoked wings so badly right now oooooo!!!
The Mountain Kitchen says
We’d smoke some for ya, girl! Hope you are doing well! <3
B says
The wings turn out fantastic Everytime I make them on the kettle grill!! I use lump charcoal and apple wood for extra flavor. I appreciate that the brine really doesn’t mask the smokey meat flavor but does add just a bit of something that compliments the smoke very well. Thanks for the recipe!!
The Mountain Kitchen says
So great to hear this fantastic review. Thank you!
Dwight says
OMG! These wings are OUTSTANDING!
The Mountain Kitchen says
Hi Dwight! I’m so glad you liked this recipe. Thank you for the great review. Means a lot! 🙂
Nathan says
Great recipe! Also, FYI, as someone from the wing world, “naked wings” means no flour or breading. A sauced wing with no breading would still be called a naked wing. Just thought I’d clarify on behalf of us wing herds. 🙂 One other tip, cooking to 165 is good, but a wing expert once taught me to kick it to 175/180 to really give it a good bite. It’s changed the way I cook wings.
The Mountain Kitchen says
Hi Nathan! Great tips! We agree with cooking a little longer as well. Nothing worse than a chewy wing! Thanks for the tips, for the review and for leaving a comment!
raka says
looks so delicious.. i definetly gonna made this with my mum.. thanks !
Kenneth B Wilson says
Just so I’m certain. The brine is not rinsed off or the chicken pat dry before it hits the grill? On the apple wood smoked chicken wings.
The Mountain Kitchen says
Hi Kenneth, we do not rinse or pay them dry. Just drain well before putting them on the grill. Let us know if you have any other questions.
Lorraine says
Wow! The wings were phenominal. I have also used the brine recipe to smoke chicken thighs, and I used it to brine and grill a pork loin. This will be my go to recipe for brining and grilling.
The Mountain Kitchen says
So glad you liked this recipe Lorriane. It’s our go-to brine also! A recipe card for it can be found here if you’d like: https://www.themountainkitchen.com/pork-and-poultry-brine/ Thanks for trying our recipe and taking the time to comment. Best, Debbie