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.
Pat the chicken wings all over with kitchen paper, removing as much moisture as possible - the dryer the skin the crisper it will get.
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.
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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