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.
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.
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