- 3 lbs. Fresh Chicken Wings
- Celery sticks and bleu cheese dressing
- Cherry wood for smoking
- Wing Sauce
- ½ cup vegetable oil
- Dry rub
For the Brine:
- 1 cup kosher salt
- 1‐gallon water
- ¼ cup brown sugar
- 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.
- Dissolve the salt and sugar in water in a large container. Submerge the wings, cover and refrigerate for 3 hours.
- Remove from the brine. Place on a sheet pan with a wire rack insert. Brush both sides with oil and sprinkle with dry rub. Place in the fridge uncovered overnight.
- 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 250 to 275 degrees for 1 ½ to 2 hours turning occasionally until the internal temperature is 165 degrees.
- Transfer wings over direct the heat. Brush both sides with sauce and cook for about 3 or 5 minutes.
Serve with celery sticks and bleu cheese dressing.