Using Lane's Signature brine (1c to 1g water) brine your chicken wings for 12hrs in the fridge.
Remove and pat dry. (Paper Towels work great for this!)
Heat smoker to 325
Dust wings with Lane's Garlic2 rub. Cook at 325 for about 45 minutes until internal temp reaches 190 degrees
In a small container add melted butter, 1 tablespoon Lane's Garlic2 rub, and 2 tablespoons finely grated parmesan.
Pull wings, toss with garlic butter parmesan mixture and return to smoker/grill for another 10 minutes or until internal temp is reached.
Plate wings and dust with Parmesan cheese and enjoy!
Brined Garlic Parmesan Wings
Appetizers / Wings
Sometimes you might be in the mood for wings, but the traditional wing sauce has you in a funk? Try a different flavor! There aren’t any rules to making great-tasting wings. These wings are not your traditional taste and we are positive you will like them. The brine, garlic rub, and parmesan cheese really make these wings pop! They will far exceed any expectations you have and your taste buds will thank you for it. We know we know, wings are supposed to be hot and the hotter the better, but sometimes it is nice to enjoy great-tasting food without the fear of flavor burn.
Halfway fill a large refrigerator safe container with water
Pour 1 cup Lane's Signature Brine to 1 gallon water into container and mix
Drop wings in container, put the lid on (or plastic wrap), and place in fridge for 12 hours
Remove from fridge, rinse wings, and pat dry
For a crispy skin place the wings back in the fridge on a drying rack for 10 to 12 hours to dry the skin out.
Heat smoker/grill to 325
Season wings with Lane's Garlic2 Rub and place on smoker/grill
Cook at 325 for about 45 minutes until internal temp reaches 190 degrees
Melt 4 to 6 oz butter
In a small container add melted butter, 1 tablespoon Lane's Garlic2 rub, and 2 tablespoons finely grated parmesan. Mix
Pull wings, toss with garlic butter parmesan mixture and return to smoker/grill
Cook another 10 minutes
Pull wings and dust with finely grated parmesan while wings are still hot and buttery
- If tossing the wings is not in your wheelhouse you could brush mixture on the wings and keep them on the smoker/grill. Also if you are short on time you can skip the brining process, however, brining does truly help the wings to be juicier and have a crispy skin that is packed with awesome flavor.
- You always want the internal temperature of dark meat to be higher than white meat. Our preference is to finish wings around 195 to 200. Finishing wings at a higher temperature will crisp up the skin and give you fall off the bone tenderness.
- You can also finish wings around 185, but we don't recommend finishing wings any lower than that. Dark meat can be tougher if finished between 165 and 180.
- Always cook to your preference and remember Keep Experimenting!