Comments on: Applewood Smoked Chicken Wings {Naked Wings!

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 23 Jun 2025 20:47:08 +0000

In reply to rwvidun. Yes, you could do them in the oven, but they won't have the smoky flavor. I'd put them in the oven on Convection Bake at 400 degrees F (outer wing facing down) for 20-25 minutes, flip and return to the oven for another 20-25 minutes or until they read 175 degrees F. Hope you enjoy the wings!

By: rwvidun

rwvidun — Sun, 22 Jun 2025 16:42:34 +0000

Am willing to try brining my wings now== but I need to know if I can just cook them in the oven as I do not have access to a grill

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 05 Feb 2024 21:43:10 +0000

In reply to Jeff. Thank you so much, Jeff! That's really kind of you to say. This is why we love sharing our recipes with others. So awesome to hear!

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 05 Feb 2024 21:41:38 +0000

In reply to Carolyn. Hi Carolyn, my apologies for the confusion. When we first made this recipe David was afraid that the chili flakes would make the wings to spicy, so he rinsed them. The next time we did them we did not rinse them and they were not spicy at all most of the chili flakes fall of during transfer. I have updated the statement in the post. Thank you for your question and bringing this to my attention. Please let us know if you have any other questions. Enjoy the wings!

By: Carolyn

Carolyn — Sat, 03 Feb 2024 22:50:34 +0000

Hello,
I am a bit confused as up top it says rinse and dry wings after brine and then put on grill or smoker. Someone wrote in and said to clarify you dont rinse or dry the wings? the answer was no we do not rinse or dry them . Please advise which is correct.
thank you ,
carolyn

By: Jeff

Jeff — Sat, 03 Feb 2024 18:48:23 +0000

I’ve spent most of my adult life snagging recipes online and never thinking about providing feed back. That officially ended today. This recipe with the brine and the smoke is so f***ing good I’m never making another wing recipe again. Personally, I make the recipe, then portion and vacuum pack the wings for the deep freezer. Anytime I’m craving wings, I can thaw out a portion in no time, then blast them in the air fryer to crisp up the skin and warm them back through. Absolute game changer and your friends will be asking you to make wings for every tailgate for the rest of your life.

By: The Mountain Kitchen

The Mountain Kitchen — Sun, 11 Jul 2021 15:05:43 +0000

In reply to Lorraine.

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

By: Lorraine

Lorraine — Sat, 10 Jul 2021 20:57:35 +0000

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.

By: The Mountain Kitchen

The Mountain Kitchen — Sun, 01 Nov 2020 00:20:16 +0000

In reply to Kenneth B Wilson. 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.

By: Kenneth B Wilson

Kenneth B Wilson — Sat, 31 Oct 2020 15:50:53 +0000

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.

By: raka

raka — Wed, 09 Oct 2019 07:23:56 +0000

looks so delicious.. i definetly gonna made this with my mum.. thanks !

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 08 Oct 2019 16:40:31 +0000

In reply to Nathan. 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!

By: Nathan

Nathan — Tue, 08 Oct 2019 03:40:38 +0000

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.

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 09 Sep 2019 17:03:18 +0000

In reply to Dwight. Hi Dwight! I'm so glad you liked this recipe. Thank you for the great review. Means a lot! :)

By: Dwight

Dwight — Mon, 09 Sep 2019 16:06:21 +0000

OMG! These wings are OUTSTANDING!

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 03 Sep 2019 01:00:45 +0000

In reply to B. So great to hear this fantastic review. Thank you!

By: B

Sun, 01 Sep 2019 04:17:01 +0000

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!!

By: The Mountain Kitchen

The Mountain Kitchen — Wed, 06 Feb 2019 14:22:56 +0000

In reply to dana@ivegotcake. We'd smoke some for ya, girl! Hope you are doing well! <3

By: dana@ivegotcake

dana@ivegotcake — Tue, 05 Feb 2019 20:04:27 +0000

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!!!

By: The Mountain Kitchen

The Mountain Kitchen — Sun, 03 Feb 2019 16:57:30 +0000

In reply to mimi rippee. Thank, Mimi! Love Apple juice too!