brine wings overnight in a slurry of kosher salt sugar fresh oj fresh lemon fresh lime put in your wing splits (I keep the tips on the rail) pour into a sieve the next day.
Pat dry and place on cookie sheet with raised grid place sprinkle with kosher salt about 1/2 tsp per pound of wings put into fridge overnight next day about 5 hours before smoking set them out on the counter and rub with your prefered wing dry rub let sit about 1 hr then put in fridge again. In 2 hours fire up the smoker to 225f add hickory and apple wood (i like chunks just under size of my fist for about 48 splits) smoke about 1 hour then close down the vents and go into the kitchen and bring peanut oil enough to cover your smoked wings take wings off smoker then drop wings into 375 f oil for 2 to 3 minutes and you will have a crispy wing skin. toss wings in your sauces and you will have a very good wing
Pat dry and place on cookie sheet with raised grid place sprinkle with kosher salt about 1/2 tsp per pound of wings put into fridge overnight next day about 5 hours before smoking set them out on the counter and rub with your prefered wing dry rub let sit about 1 hr then put in fridge again. In 2 hours fire up the smoker to 225f add hickory and apple wood (i like chunks just under size of my fist for about 48 splits) smoke about 1 hour then close down the vents and go into the kitchen and bring peanut oil enough to cover your smoked wings take wings off smoker then drop wings into 375 f oil for 2 to 3 minutes and you will have a crispy wing skin. toss wings in your sauces and you will have a very good wing
