Welcome to my kitchen! Today, we’re making smoked chicken wing brine, the secret to the juiciest, most flavorful wings ever. Brining locks in moisture before smoking, taking these wings to the next level. For more smoky goodness, try our juicy smoked chicken breast or our flavorful chicken wing rub.

The key to outstanding smoked chicken wings isn’t just the smoking process—it starts with a great brine. This smoked chicken wing brine locks in moisture and enhances flavor, ensuring juicy, tender wings every time. For more delicious ideas, try our chicken leg quarters, smoked chicken legs, or creamy Buffalo chicken dip.

Whether you’re preparing for game day, a backyard gathering, or just treating yourself to some finger-licking goodness, this smoked chicken wing brine recipe will elevate your wing game to professional levels. The combination of a flavorful brine and the perfect dry rub creates wings that are impossible to resist!

What You’ll Love About This Recipe

Perfect Moisture – The brine ensures your wings stay incredibly juicy even through the long smoking process
Customizable Flavors – Easy to adjust seasonings to match your personal taste preferences
Crowd-Pleaser – These wings disappear faster than you can say “pass the napkins” – it’s so simple, even a beginner can nail it

smoked chicken wing brine sheedbaked iamge

Recipe Ingredients

Get ready to create the most flavorful wings with these simple ingredients:

Chicken wings
Water
Kosher salt
Sugar
Optional flavor enhancers (apple juice, beer, hot sauce)
Dry rub spices (paprika, onion powder, garlic powder, cumin, black pepper, cayenne)
Smoking wood (apple, cherry, or hickory)

See recipe card below for a full list of ingredients and measurements.

Ingredient Notes

Diamond Kosher Salt – I specifically recommend Diamond Crystal kosher salt for this brine as it dissolves easily and has the perfect salinity. If using Morton’s kosher salt, reduce the amount by about 25% as it’s saltier by volume.
Chicken Wings – Fresh wings work best for this recipe, but if using frozen, ensure they’re completely thawed before brining for optimal flavor absorption.
Smoking Wood – Apple and cherry wood provide a milder, sweeter smoke flavor that complements chicken beautifully, while hickory offers a stronger, more traditional BBQ flavor profile.

How to Make Smoked Chicken Wing Brine Recipe

For the complete printable recipe with exact measurements, scroll to the recipe card at the bottom. Here’s a step-by-step guide to creating perfectly brined and smoked chicken wings:

Prepare the brine by combining cold water, kosher salt, and sugar in a large bowl, whisking until completely dissolved.
Add optional flavorings like apple juice, beer, or hot sauce if desired.
Submerge the wings fully in the brine solution.
Refrigerate for 1-3 hours (avoid over-brining as it can make the wings too salty).
Remove and pat dry thoroughly with paper towels.
Mix the dry rub ingredients in a small bowl.
Season the wings generously with the prepared dry rub.
Preheat your smoker to 225°F using indirect heat.
Add your chosen wood chips to the smoker.
Arrange wings on the smoker racks with space between each piece.
Smoke for 1.5-2 hours until internal temperature reaches 165°F.
For crispier skin, increase temperature to 300°F for the final 30 minutes.
Optional: Toss in BBQ sauce during the last 10 minutes of smoking.
Rest briefly before serving.

Pro Tips

This recipe is my go-to for a quick dinner fix when entertaining, and I’ve learned a few tricks along the way! For truly exceptional wings, don’t skip the brining process – it’s what separates good wings from great wings. Also, allowing the wings to air dry in the refrigerator for 30 minutes after patting them dry and before applying the rub will help achieve crispier skin during smoking. Lastly, keep a spray bottle with apple juice handy to spritz the wings occasionally during smoking for added moisture and flavor.

Storage and Reheating

Refrigeration: Store leftover wings in an airtight container for up to 3-4 days in the refrigerator.
Freezing: These wings freeze beautifully! Place in a freezer-safe container or bag and store for up to 3 months.
Reheating: For best results, reheat in a 350°F oven for 10-15 minutes until warmed through and crispy again. Avoid microwaving as it makes the skin soggy.

Additions & Substitutions

Additions:

Add 2-3 cloves of crushed garlic to the brine for an extra flavor dimension
Include 2-3 bay leaves and 1 tablespoon of whole peppercorns in the brine for aromatic complexity
Try adding 1 tablespoon of your favorite hot sauce to the brine for a spicy kick

Substitutions:

Replace the sugar with brown sugar or honey for a different flavor profile
Swap apple juice for pineapple juice in the brine for a tropical twist
If you don’t have kosher salt, use half the amount of table salt instead

FAQs about this Smoked Chicken Wing Brine

How long should I brine chicken wings?

For optimal flavor and moisture without over-salting, brine chicken wings for 1-3 hours. Any longer can make them too salty.

Should I brine chicken wings before smoking?

Yes! Brining before smoking is highly recommended as it helps the wings retain moisture during the long smoking process and enhances flavor penetration.

How do I brine chicken wings for frying?

The same brine works great for frying! After brining, thoroughly pat the wings dry, apply your seasoning, and let them air dry in the refrigerator for 30 minutes before frying for extra crispy results.

What Can I Serve with these Smoked Chicken Wings?

These wings pair perfectly with classic sides like homemade coleslaw, corn on the cob, or a crisp garden salad. For dipping, offer a variety of sauces such as blue cheese, ranch, or additional BBQ sauce for those who want extra flavor.

If you try this smoked chicken wing brine recipe, I’d love to hear how it turned out! Please leave a comment below and let me know your thoughts or any modifications you made.

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