Wings are a favorite here at Lane’s and most homes around America. These wings will make you rethink going out to get wings again. The process of brining is worth the extra time. The crust looks like you pulled them right out of the fryer, but you didn’t. You smoked them!! Allowing the wings to air dry will create that crispy. crust everyone likes. Then when you bite into one and see. that incredible smoke ring… it’s killer!
Ingredients:
- Lane’s BBQ Signature Brine
- Lane’s Sorta White BBQ Sauce
- Lane’s One-legged Chicken
- 3 lbs Chicken Wings
Pick your Rub
- Lane’s SPF-53 Rub
- Lane’s Scorpion Rub
Instructions:
1. Brine wings in Lane’s BBQ Signature Brine for 4 to 24 hours
2. Heat smoker to 275-300 degrees
3. Pull Chicken from Brine and tap dry – Season all sides of chicken with Lane’s Scorpion or Lane’s SPF53 Rub
4. Smoke wings until they reach an internal temperature of 190 degrees
5. Mix Lane’s Sorta White BBQ Sauce and Lane’s One-legged Chicken Buffalo Sauce together in a bowl 50/50
6. Remove wings toss in sauce mix and place back on smoker until wings reach 195-200 degrees
Recipe Note
1. Crispier wings: After brining let your chicken wings dry out in the fridge for 12 hours.
2. 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.
3. 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.
Recipe Provided by Lanes BBQ