Sugarfire Smokehouse Crispy Wings
| Servings | Prep Time |
| 3-4sevings | 3hours |
| Cook Time | Passive Time |
| 2hours | 5hours |
|
|
Ingredients
- 1gallon Water
- 1cup Brown Sugar
- 1cup Kosher Salt
- 4lbs chicken wings
- Chicken Out Chicken Saltor bbq seasoning of choice
- BBQ sauce
- buffalo sauce
Instructions
- Begin with a brine of 1 gal water, 1 cup brown sugar, 1 cup salt. Make the brine and bring to a boil, then let cool.
- While you’re waiting for the brine to cool, break down the wings into drummies and flats (or leave whole if you prefer).
- Place the wings in the cooled brine for 2 hours. Remove the wings from the brine and pat dry to allow the seasoning to stick.
- Apply “Chicken Out Chicken Salt” or your favorite bbq seasoning.
- Fire up your smoker with a 50/50 mixture of cherry and hickory wood. Heat the smoker to 275 degrees Fahrenheit and smoke the wings for 1.5-2 hours. Remove wings from the smoker.
- Flash fry in oil heated to 325 degrees Fahrenheit for about 1 minute.
- Serve the wings with a mixture of half bbq sauce and half buffalo wing sauce – aka Buffacue Sauce!
- Remember, sauce your wings right before eating or serve sauce on the side. Saucing the wings too far in advance of serving will cause the chicken skin to become soft.
