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!
Print Pin
4.8 from 5 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!
Course Appetizer, Main Course
Cuisine American, BBQ
Keyword applewood, Brine Solution, Chicken Wings, smoked
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Brining Time 8 hours
Total Time 2 hours 45 minutes
Servings 8
Calories 401kcal
Author David & Debbie Spivey

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

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
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!