Ingredients
Scale
- 8 oz of salt
- 6 oz brown sugar
- 1 gallon water
- 20 jumbo chicken wings
Directions
- Combine brine ingredients in a large bowl or pot until sugar and salt are dissolved. Add wings and brine for 12-to-24 hours.
- Remove from brine and dry the wings completely with a paper towel.
- Season wings with one tablespoon of rub.
- Place on 275-to-300°F degree smoker with space between each wing.
- Smoke for 30-40 minutes or to an internal temperature of 150°F.
- Place wings on a baking sheet and let cool in the refrigerator overnight.
- Place wings in a 350°F fryer for three-to-four minutes, or until 165°F internal temperature,
- Toss in your favorite wing sauce.