Wood chips for smoking (I prefer alder but you can use cherry or oak)
½ cup kosher salt
1 quart apple cider or juice
1 quart water
¼ cup brown sugar
1 tablespoon black peppercorns
1 tablespoon ground ginger
1 tablespoon cumin
4 large garlic cloves
1 ½ teaspoons salt
½ teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon thyme
¼ teaspoon oregano
¼ teaspoon rubbed sage
⅛ teaspoon ground cumin
2 cups Anchor Bar Original Wing Sauce or 1 ¾ cups hot sauce and ¼ cup butter
Soak the wood chips in cold water for at least 1 hour.
Take a sharp knife or meat cleaver and cup off the wing tip. Cut the wings at the joints, discard the tips or reserve the tips for another use.
In a large stock pot, start by boiling 2 cups of water. Once it boils add the salt and stir until dissolved. Add the garlic, the brown sugar and the other spices. Combine with the remaining water and stir for about a minute. Remove the pot from the heat and add the limes and the apple cider. Remove from heat. Once the brine is cold, submerge the wings in the brine and cover with a plate to keep them completely submersed and refrigerate for at least 4 hours.
Remove wings from brine, rinse, and dust with the rub. Let air dry in the fridge for at least an hour. Bring to room temperature.
Set up a charcoal or gas grill for indirect cooking (one side on medium/low heat and leave the other side completely off). For a charcoal grill sprinkle wood chips over hot coals. If using a gas grill place the chips in a smoker tray or in an aluminum pan below the cooking grate on the lit burner. Place the wings on the grill.
Cover the grill and cook the wings on the opposite side of the fire at approximately 225ºF for 1 ½ to 2 hours turning occasionally. Add more wood chips after about 45 minutes. If using a charcoal grill check the heat add more coals after 45 minutes if necessary.
When the wings are nearly add more coals to hot side of your charcoal grill. If using a gas grill turn heat on side away from wings to high. Transfer wings over direct the heat. Brush both sides with sauce and cook for about 2 or 3 minutes.
Serve with celery sticks and bleu cheese dressing.