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Hot Smoked Chicken Wings


Hickory smoked chicken wings…

Hot Smoked Chicken Wings Recipe


  • 1kg Chicken Wings

Dry Brine

  • 2tbsp Sea Salt
  • 1tbsp Soft Brown Sugar
  • 4 Sprigs of Thyme or Lemon Thyme, leaves removed
  • 1tsp Ground Black Pepper
  • 1tsp Garlic Powder
  • 1tsp Paprika
  • 1tsp Onion Powder
  • 1 Lemon, zested


  1. Combine all of the dry brine ingredients into a mortar and pestle or spice grinder and grind to a fine powder. Rub the dry brine mixture into the chicken wings really well, ensuring they are all well covered. Sit the wings onto a rack on a tray to catch any juices and leave in the fridge uncovered for 1-4 hours.
  2. Pat the chicken wings all over with kitchen paper, removing as much moisture as possible - the dryer the skin the crisper it will get.
  3. Set the smoker to 110°C and once up to temperature turn the smoke on. For this recipe we suggest using Hickory wood bisquettes but you can choose to use whichever Bradley Flavour Bisquettes® you wish.
  4. Add the chicken wings to the smoker with a tray on the rack below to catch any drippings and juices and smoke for 1.5-2 hours until the internal temperature is 75°C.

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