Servings: 6
Preparation Time: 15 minutes
Start to Finish Time: 5 hours 10 minutes
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Chef ETL is a true master when it comes to the art of smoking meats and fish, with a wealth of expertise that transforms humble ingredients into extraordinary dishes. Whether you’re using a high-end smoker or simply firing up a charcoal grill, this recipe for smoked chicken wings is guaranteed to impress. With no need for elaborate sauces or dips—unless you’re craving some extra flavor—these wings shine all on their own. And no matter how many you prepare, they’ll disappear faster than you can serve them. Trust us, you’ll always wish you made more.
The Secret to These Unforgettable Wings
The magic starts long before the wings hit the smoker. The secret to these juicy, flavor-packed wings is in the overnight brine—a crucial step that makes all the difference. Chef ETL’s orange brine not only plumps the wings with moisture, but it infuses them with a bright citrus flavor that bursts in every bite. Each wing is perfectly balanced with the subtle sweetness of orange, a hint of rosemary’s earthy spice, and a bay leaf’s aromatic warmth.
Brining also helps the wings stay incredibly juicy during the smoking process. The moment you sink your teeth into one of these wings, you’ll experience that gush of moisture that makes them so irresistible.
Flavor That Stands Alone
While the brine sets the foundation, it’s the rub that takes these wings to the next level. The rub you choose provides a delicious balance of sweet, savory, and spicy notes. Chef ETL recommends “Slap Yo Daddy Chicken BBQ Rub,” but feel free to use your favorite chicken rub or a homemade blend to suit your taste. The result? Wings that deliver a mouthwatering punch of flavor—sweet with a kick of heat—that will leave you licking your fingers and craving more.
And while you can always add a little barbecue sauce for extra smokiness (we love Sweet Baby Ray’s as an optional glaze), the beauty of these wings is that they don’t need it. The combination of the brine, rub, and slow smoking process creates a flavor profile so robust that sauces become entirely optional.
How It All Comes Together
The Orange Brine: Begin by creating Chef ETL’s signature orange brine. This mix of water, frozen orange juice concentrate, kosher salt, brown sugar, fresh rosemary, peppercorns, bay leaf, garlic, and ice cubes works wonders. It’s all about building flavor and locking in moisture. Let your chicken wings soak in this aromatic brine overnight, giving them plenty of time to absorb all those bold citrus and herb flavors.
The Smoking Process: Once brined, pat the wings dry and generously coat them with your rub of choice. Then, it’s time for the smoker (or grill!) to work its magic. Smoke the wings slowly over low heat, allowing the flavors to develop and penetrate the meat.
For extra juiciness, keep a spray bottle filled with apple juice on hand. Spritz the wings periodically to keep them moist and add a layer of fruity sweetness that pairs perfectly with the smoky flavors. After a couple of hours in the smoker, your wings will be golden brown, smoky, and packed with flavor.
Optional Glaze: If you prefer a sticky, saucy finish, feel free to toss the wings in a light coat of barbecue sauce toward the end of cooking. Sweet Baby Ray’s is a go-to for many, but these wings are so good, you may decide to skip the sauce entirely and let their natural flavors steal the show.
The Perfect Wing for Every Occasion
These smoked chicken wings are more than just a crowd-pleaser—they’re a conversation starter. Whether you’re hosting a backyard barbecue, game day party, or casual dinner, these wings are sure to be the star of the meal. Their rich smoky flavor, juicy texture, and bold seasoning will have your guests reaching for seconds, thirds, and maybe even fourths.
Chef ETL’s recipe is proof that when it comes to smoked wings, simplicity is often the best approach. The brine adds moisture and flavor, the rub enhances the taste, and the smoker ties it all together, creating a wing that’s perfectly seasoned, tender, and smoky with every bite.
Pro Tip for the Ultimate Experience
To make your wings even more memorable, experiment with different types of wood for smoking. Applewood adds a mild, fruity sweetness that complements the orange brine beautifully, while hickory offers a stronger, deeper smoke flavor for those who love a bolder taste. Whichever wood you choose, make sure it enhances the natural flavors of the wings.
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Ingredients:
ORANGE BRINE:
4 cups water
1 12-ounce can frozen orange juice concentrate
3/4 cup kosher salt
1/2 cup brown sugar, packed
2 sprigs fresh rosemary
2 tablespoons whole black peppercorns
2 each bay leaf
2 cloves garlic, smashed
4 cups ice cubes
CHICKEN WINGS:
4 pounds chicken wings
1/2 cup Slap yo Daddy Chicken BBQ rub (or any other rub for chicken)
1 cup apple juice (in spray bottle)
1/4 cup Sweet baby Ray’s Barbecue Sauce (optional)
Instructions:
BRINE (35 minutes + 2 hours or overnight to marinate):
Heat water, orange juice concentrate, salt, brown sugar, 2 sprigs rosemary, peppercorns, bay leaves and garlic in a large pot over medium heat to a boil.
Cover pot and remove from heat; let cool for 20 minutes.
Stir in ice until melted.
Submerge chicken wings in brine pot and cover. Refrigerate at least 2 hours or up to overnight.
SMOKE (2 hours + 35 minutes)
Pre-Heat smoker to 240 degrees.
Remove wings from brine and rinse in cold water.
Pat wings dry with paper towels.
Liberaly cover both sided of wings with Slap Yo Daddy BBQ Chicken Rub (or any other rub for chicken).
Place wings in a single layer on a the smoker rack/s and smoke for 2 hours or until the internal meat temperature reaches 165 degrees.
OPTIONAL: Place smoke wings in a large bowl and coat with a small amount of BBQ sauce.
Let wings rest for 10 minutes.