Smoking Chicken Wings Guide

So, you're ready to embark on the noble quest of smoking chicken wings, eh? Prepare yourself for a journey filled with flavor, a touch of patience, and the undeniable urge to brag to your friends about your newfound pitmaster status. Let's dive into the smoky abyss together!

1. Gather Your Ingredients

First things first, assemble your flavor arsenal: Feel free to experiment and use your own flavors. These are just some recommendations and examples.

• Chicken Wings: You can use drums, flats, or both…whichever! Opt for whole wings for that primal eating experience.
• Lane’s Signature Brine: Because plain water is for amateurs
• Lane’s Spellbound Rub: To cast a delicious spell on your taste buds.
• Lane’s Sorta White Sauce: It's "sorta" white and totally delicious.
• Lane’s Kinda Sweet Sauce: For that sweet, saucy finish.

Note: This is just one of our favorite and most popular flavor combos. As with all our recipes and guides, experiment with flavors, seasonings, and sauces. Feel free to check out all our Wing recipes for wing flavor ideas!

2. Brining: The Secret to Juicy Wings

Think of brining as a spa day for your chicken wings. It relaxes them, making them juicy and flavorful. Here's how:

• Mix the Brine: Combine 1 cup of Lane’s Signature Brine with 1 gallon of water.
• Submerge the Wings: Ensure they're fully immersed. If they start floating, gently remind them it's not a pool party. Use one of our brining bags…it just makes life easier!
• Refrigerate: Let them soak for 12 hours. Patience is a virtue, and your taste buds will thank you.

3. Prep and Season

After their luxurious brine bath:

• Dry the Wings: Pat them dry. No one likes soggy wings, except maybe your dog.
• Optional Air-Dry: For extra crispy skin, let them air-dry in the fridge for another 12 hours.
• Season Generously: Dust every nook and cranny with Lane’s Spellbound Rub. Don't be shy; this isn't the time for subtlety.

4. Fire Up the Smoker

Now, let's get that smoker singing:

• Preheat: Set your smoker to a steady 325°F.
• Choose Your Wood: Cherry wood adds a delightful sweetness, but feel free to experiment. Just maybe avoid using old furniture scraps.

5. The Smoking Process (How long?)

Time to let the magic happen:

• Place the Wings: Lay them on the smoker, skin side down. They need their beauty rest.
• Cook: Let them smoke for about 35 minutes until they reach an internal temp of 160°F. Then, flip them like the pro you are and continue until they hit 180°F.
• ***IMPORTANT: How long the wings smoke is not as important as temperature. You want to make sure your wings are done and hit the healthy desired temperature.

6. Sauce 'Em Up

While the wings are getting all smoky:

• Mix the Sauces: In a large bowl, combine ½ cup of Lane’s Sorta White Sauce and ½ cup of Lane’s Kinda Sweet Sauce. It's like a flavor marriage made in BBQ heaven.
• Toss the Wings: Once they reach 180°F, introduce them to the sauce bowl. Toss until they're well-coated. Try not to drool.
• Back to the Smoker: Place the saucy wings back on for another 10-15 minutes, aiming for an internal temp of 190°F.

7. Serve and Enjoy

Finally, the moment of truth:

• Remove and Rest: Let the wings rest for a few minutes. They've been through a lot.
• Dive In: Serve them up and watch as your guests (or just you) enter wing nirvana.

Wing Pro Tips

• Crispier Skin: That optional air-drying step? Totally worth it for that extra crunch.
• Temperature Matters: Dark meat loves higher temps. Finishing wings around 195-200°F gives you that fall-off-the-bone tenderness.
• Experiment: Feel free to play around with different rubs and sauces. Just maybe avoid the chocolate syrup.
  
• Check out our new Lane's Chicken Wing Sets for some more awesome flavor combinations.

Now, armed with this knowledge, go forth and smoke those wings like the BBQ hero you are. And remember, if anyone asks for your secret, just smile knowingly and say, "It's all in the brine."