what you need
For the brine:
1/3 cup kosher salt,
2/3 cup brown sugar,
3 litres cold water
2kg chicken wing pieces
3-4 tablespoons Smokey Joe's Smokin Hot rub
1 cup BBQ sauce of your choice, i like lanes kinda sweet
what to do
24 hours before you plan to cook, start by brining the wings.
Combine the sugar and salt with about 2 cups of water. Place over low heat and stir regularly until dissolved.
Pour cold water into a large container.
Add the brine mix. If warm, you can add a few ice cubes.
Add the chicken wings then place in a refrigerator overnight.
Preheat a smoker or pellet grill to 135c (275f).
Remove the wings from the brine. Drain and then dry the wings very well using paper towel.
Season the wings with Smokey Joe's Firecracker rub, tossing to make sure they are well coated.
Lay the wings in the smoker or pellet grill, and cook until the internal temperature reads 75c (165f)
Be sure not to push the thermometer probe to the bone, or push too far through the meat, otherwise you will get an inaccurate reading.
When the wings reach 75C (165f) remove the wings from the smoker, pour the sauce over and toss to coat. Serve immediately.