Smoked wings don’t have to be rubbery! This simple recipe uses the Thunderbird method to make a nice, crispy skin and has won some amazing accolades like the best wing in Tennessee from Esquire Magazine.
Twenty four hours before the cook, add a full bottle of Early Bird Brine to three quarts of boiling water and whisk for a couple minutes until fully dissolved. Remove from heat and add three quarts of ice, continuing to whisk as it melts. Add the wings to the brine and put in the refrigerator for 24 hours.
Heat up a smoker to 225-250 degrees. While it’s heating, remove wings from the brine and season both sides with Chicken Scratch. Throw plenty of pecan wood in the smoker and add chicken wings to the grate. Cook for about 4 hours at 225 or 3 hours at 250.