Applewood Smoked Chicken Wings {Naked Wings!

Applewood Smoked Chicken wings take on flavor from a nice smoke over applewood coals brined in all-natural ingredients. Tons of flavors in these Naked Wings!

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 wish 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 these applewood smoked chicken wings is that they are “Naked Wings,” or what I like to call: “Naked Wangs” (in a much stronger southern accent than I already have). The term “Naked” means they have no sauce and no rub—just really lovely smoked chicken wing skin and meat.

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 smoked pork loin a couple of weeks prior.

Why Brine Chicken Wings?

The brine solution makes the wings tender, juicy and flavorful. The wings take on flavor from a wet brine solution made of natural ingredients such as water, kosher salt, apple juice, maple syrup for a bit of sweetness, and spices.

What Smoking Wood Compliments the Brine?

We softly smoked the brined chicken wings with applewood because it is delicate and compliments the brine. Any fruit wood would work well with this recipe. Cherry and hickory would work well.

What’s Needed to Make This Recipe?

• 4 ½ to 5 pf pounds of chicken wings cut into drumettes and wingettes
• Applewood chunks for smoking
• Brine Solution (recipe to follow)
• BBQ Sauce or Dressing for serving (optional)

Ingredients For the Chicken Wing Brine Recipe

• Basic Brine Solution: Cold water and Kosher Salt
• Flavorings: Apple juice, maple syrup and brown sugar for sweetness. Garlic powder and onions powder for savoriness and red crushed pepper flakes for heat.

How to Make Brined Applewood Smoked Chicken Wings

Prepare the Wings for Brining

If buying whole wings, cut the wings into drumettes and wingettes. Reserve the wingtips for making broth or toss!

Place the drumettes and wingettes into a gallon-size zip-top bag.

Make the Brine Mixture

• 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 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.

Drain the Wings and Prepare For Smoking

• Remove wings from the brine and rinse well. Discard any remaining brine.
• Pat chicken dry with a paper towel. You want to remove as much moisture as possible so that the skin has a chance to crisp up.

Preheat the Grill or Smoker

• Preheat the grill or smoker to 250 degrees F.
• Set up a charcoal grill indirect heat using the three-zone split fire method and add some applewood to the hot coals.
• When the smoker or grill is in 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

• 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 very little smoke comes out of the grill vent. There is no need to turn the wings when using indirect heat.

When Are the Smoked Chicken Wings Done?

• The chicken wings are done when they are a rich reddish-brown color, and the internal temp reaches 170 degrees F on an instant-read thermometer.
• Remove from the grill or smoker and serve warm.

Special Note: The FDA recommends cooking chicken to 165°F, but in our opinion, it’s still a little toothy. Cook until 170, and the meat will leave the bone a little better.

How To Serve Applewood Smoked 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: Remember, these wings are supposed to be “Naked Wangs,” so please don’t go crazy with the sauces and the dressing. Taste these bad boys and appreciate with a bit of brine and wood smoke can do!

We hope these wings make an appearance on your grill or smoker soon.

Enjoy the wings!

Print Pin Rate this Recipe

4.60 from 15 votes

Brined Applewood Smoked Chicken Wings

Applewood Smoked Chicken wings take on flavor from a nice smoke over applewood coals brined in all natural ingredients. Tons of flavor in these Naked Wings!

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Brining Time 8 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 8

Calories 401kcal

Author David & Debbie Spivey

Cook ModePrevent your screen from going to sleep

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.

Notes

We served the wings naked with some homemade blue cheese dressing, but feel free to sauce the wings during the last 10 to 15 minutes of smoking if desired.

Nutrition

Calories: 401kcal | Carbohydrates: 15g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 3674mg | Potassium: 332mg | Sugar: 12g | Vitamin A: 520IU | Vitamin C: 1.6mg | Calcium: 46mg | Iron: 1.8mg

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