Smoked Chicken Wings
Why This Recipe Works
We wanted smoked chicken wings with tender, juicy meat; a balanced, pronounced smokiness; and crisp, fully rendered skin. We gave our wings a quick 1-hour brine before they hit the grill to ensure that the meat wouldn't dry out. A barbecue-inspired spice rub of paprika, chili powder, dried oregano, and cayenne gave the wings a harmonious blend of heat and aromatic complexity. To allow the wings to cook through and smoke for just the right amount of time, we built a two-level fire in the grill, starting them over indirect heat and then moving them directly over the coals to sear and crisp the skin. And to make the wings literally shine, we mixed melted butter with cider vinegar and ketchup to create an irresistibly savory sauce that gave the char-kissed wings a beautiful sheen.