Three Little Pig’s Memphis Dry Chicken Wings

Chicken wings are a great appetizer or entree for any meal or event, and  smoked chicken wings are simple to cook in the smoker.

 

 

 

 

 

 

INGREDIENTS:

  • 5lbs of Separated chicken wings (Flappers,Drummets)
  • Three Little Pig’s Memphis Rub
  • Olive Oil

INGREDIENT: for Brine

PREPARATION:

  1. Mix the brine in large bowl or bucket until dissolved. Add chicken wings, to brine, pressing to submerge. Cover and refrigerate for 2 Hours.
  2. Mix wings in Olive Oil in a large bowl by rolling to get good coverage.
  3. Toss wings in the bowl while applying Three Little Pig’s Memphis rub.
  4. Prepare Smoker with All Natural Lump Charcoaland set smoking temp to 275 degrees for the wings.
  5. Add the wings to the smoker and lightly re-dust the wings with the Memphis rub.
  6. Add your choice of flavor wood (Pecan) to the smoker, cook until wings start to crisp to touch (160 degrees) usually 1 to 1 ½ hours.
  7. Wings are best off the smoker hot or add dipping sauces to your liking.

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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