Smoked Garlic Parmesan Wings
Today we are smoking up some chicken wings on the pellet smoker. If you are looking for the best way to make juicy, crispy chicken wings on the smoker without having to fry, then look no further! I'm rubbing them down with an all purpose BBQ rub, and then tossing them into a homemade garlic parmesan sauce!
YouTube Instructional: https://youtu.be/Y2tCO_ir-aA
Ingredients:
~3 Lbs Chicken Wings
Olive Oil
Wet Brine:
4 Cups of water
4 Tbsp Kosher Salt
2 Tbsp Brown Sugar
Garlic Parmesan Sauce:
Stick of Butter (salted)
1/3 Cup Parmesan Cheese (grated)
3 Cloves Garlic (minced)
1 Tsp Dried PArsley
1/2 Tsp Red Pepper Flakes
UFO BBQ’s Abduction Multi-Purpose BBQ Rub - I omit the salt in this recipe because we are wet brining the wings!
Step 1: Prep the chicken
Cut off any excess skin or fat
Cut the wings to separate the winglets, drums, and flats
Step 2: Wet Brine the Chicken
Combine the wet brine ingredients in a large bowl
completely submerge the wings
Put the bowl into the fridge overnight
Step 3: Dry the wings
Remove the wings from the wet brine and completely rinse
pat them dry
place onto wire rack and put back into the fridge for at least an hour to let them dry out
Step 4: Rub down the wings
Coat the now dry wings in a light layer of olive oil
Toss the wings into a bowl and coat all of them in the abduction rub (no additional salt because we used a wet brine)
Step 5: Smoke at 180
Smoke your wings at a low temp for 30-45 minutes. The goal here is as much smoke as possible.
After 30-40 minutes, bump the smoker temp to 400+
We are looking for the skin to crisp, and the chicken wings to probe over 165 degrees. Wings can take 180-190 easily and still be juicy
Step 6: Mix together the Garlic Parmesan Sauce
Melt the butter in a sauce pan
Add in the dry spices, the garlic, and the parmesan
Mix together and set aside
Step 7: Toss the wings
Put the wings into a bowl and pour the garlic parmesan sauce over
Toss to evenly coat
These will probably be smoking hot so be careful!
Enjoy!
