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How to Make Smoked Chicken Wings. Make the spice rub. Combine all the rub ingredients in a small bowl using a fork. Marinate the chicken wings. Now add the chicken wings to a gallon-sized zip lock bag and pour the olive oil over the wings. Then add the spice rub, close the bag, and massage it all into the chicken.

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Steps. 1. Make the brine: Whisk together the water, salt, brown sugar, garlic, thyme, and red pepper flakes in a large bowl or container until the brown sugar and salt dissolve. Add the chicken wings to the brine. Cover and and refrigerate for at least 12 hours and up to 24 hours.

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Mix thoroughly then place in the fridge for at least 4 hours but ideally overnight. The next day, preheat your smoker to 275F. Add some wood chips or wood chunks for additional smoke flavor. Add your chicken wings to the smoker and cook for 1-1.5 hours until they are 175F+ internal.

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Step 1. Place wings in gal sized ziplock, pour marinade over, squeeze out air, and seal. Step 2. Marinade for 1 hr, if pressed for time, gently massage marinade bag to work" marinade for 10-15 minutes. Step 3. Place on smoker or grill indirect and cook at 325 for 30 to 45 minutes.

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Set smoker temp to 250 degrees F. Combine Dry Rub ingredients and set aside. Pat chicken wings dry with clean paper towel. Season all over with the Dry Rub. Place chicken wings on smoker (directly on the grat), close the lid and let cook for 50-70 minutes or until the internal temperature reads approx. 160-162 degrees F.

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Pour the marinade over the wings, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to penetrate the meat. Preheat your smoker to 225°F (107°C). Remove the chicken wings from the marinade, shaking off any excess, and place them on the smoker rack.

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Marinate the Wings. Place the wings in a gallon-sized zip-top bag or large glass bowl. Pour the marinade over the chicken. Seal the bag or cover the bowl and place it in the refrigerator. Marinate the wings for at least 8 hours or overnight. Smoke. Preheat the smoker to 200 degrees F.

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For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight.

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Place wings over indirect heat. Add wood for the smoke to coals. Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160. Place directly over coals to crisp, approximately 5 minutes each side. Remove from heat and let rest for approximately 10 minutes. Serve.

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Prepare wings as described in steps 1 & 2. Preheat your deep fryer, or a pot filled with a few inches of oil to 375F. Remove wings from brine and pat dry. Add wings to deep fryer, or oil, and fry for 10-12 minutes. Remove from fryer, drain, then toss in a large bowl with salt and pepper before serving.

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Grill for one hour at 200ºF. To finish the wings with a crispy skin, remove the sheet pan from the grill, and turn to high heat (at least 375ºF). Using tongs, carefully place each wing directly on the grill grate, and grill for about 10 minutes, flipping each wing half way through.

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Preheat your smoker to 250-275°F. Then place the wings in the smoker, leaving space between them to allow for airflow. Close the smoker and add your wood chunks to your heat source to produce the smoke. Try to maintain an even temperature around 250-275°F and a clean, steady smoke level throughout the cook.

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Crank your smoker up to 400-425°F for the last 5-10 minutes to sear the wings to get extra crispy skin. If you are skipping the searing step, be sure your chicken reaches 165°F. Remove the chicken from the smoker. Allow them to rest. Warm up your BBQ sauce to prevent cold sauce from softening the skin.

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Set aside until the wings are ready. Step 6. Coat smoked wings in buffalo sauce. Once wings finish cooking, add them to a large bowl. Add buffalo sauce and toss them until coated evenly. Transfer to a platter, drizzle on any buffalo sauce from the bowl, and serve immediately with your favorite condiments.

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Get grill/smoker up to 275F with indirect heat, put in pecan wood. Combine marinade ingredients into a gallon-sized Ziploc bag. Place chicken wings (rinsed) into bag with marinade. Let sit in fridge for at least two hours. Remove from fridge and place individual wings on the grill of your smoking device.