Primo Smoked Chicken Wings

Looking to elevate chicken wings?  Use this method to smoke them on a Primo.  The brine/marinade, rub, smoke, & glaze each impart flavor that will make you a hero to your guests.  We smoked 36 wings – you can fit 48 or so on the Primo XL without extension racks. Here’s what we recommend:

Brine the wings 8-24 hours. We like to combine Goya's Bitter Orange Marinade with a salt brine (1/2 cup of salt per gallon- add hot water to salt to dissolve - cool with ice, being conscious the ice dilutes the water volume)

Brine the wings 8-24 hours. We like to combine Goya’s Bitter Orange Marinade (or use the juice and zest of a few lemons & oranges) with a salt brine (1/2 cup of salt per gallon- add hot water to salt to dissolve – cool with ice, being conscious the ice dilutes the water volume.)  How much you need will depend on your container.

Let them soak overnight.

Submerge the wings and put them in the fridge for 8 -24 hours.

When ready, prepare the Primo to smoke. Soak a cup or two of applewood chips. Rub the wings well-

When ready, prepare the Primo to smoke. Soak a cup or two of applewood chips. Rub the wings well with around a cup of rub.

For chicken, we recommend a slightly hotter smoke around 275. To render out most of the fat, we recommend smoking them to an internal temp of 175. A Thermopen is the perfect tool to quickly check temps on a number of wings.

For chicken, we recommend a slightly hotter smoke around 275. To render out most of the fat, we recommend smoking them to an internal temp of 175. A Thermapen is the perfect tool to quickly check temps on a number of wings.

A Thermapen MK4 is the perfect tool to ensure the wings are perfect.

A Thermapen MK4 is THE tool to ensure the wings are perfect.

Once you stabilize the grill at temp prepare the honey butter glaze. Glaze the wings when they reach 150 or so.  Glaze again when they reach 160 or so.  Optionally you can sprinkle on more rub before you glaze or use your own favorite sauce.  Adjust the heat level with either cayenne in the rub or hotter hot sauce in the glaze.

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