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Sugarfire Smokehouse Crispy Wings
Chicken Out Chicken Salt
or bbq seasoning of choice
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.
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