Smoking the chicken wings imparts an amazing flavor and also creates incredibly moist and juicy wings.
This recipe is courtesy of Chef Adam Cole at Maple Block Meat Co.
In a stock pot set over medium heat, toast the peppercorns, mustard seeds, and coriander seeds. Add the water, salt, sugar, chile flakes, and ginger. Turn the heat up to high and bring brine to a full boil. Stir occasionally to dissolve the salt and sugar. When the brine is boiling, remove from the heat. Add the lemon juice, lemon rinds, and thyme. Steep for 15 minutes.
Add the ice and stir to dissolve and cool the brine. Store in the refrigerator.
Place the chicken wings in large baking trays or pans. Pour the brine over the top to submerge the wings. Leave the wings in the brine for at least 12 hours.
Remove the wings from the brine and place them in an even layer on several baking racks. Make sure there is some space between each wing.
Heat your smoker to 225 degrees F.
Smoke the wings for 1–1 ½ hours, until cooked through, but not dry. If you don’t have a smoker, bake the wings in the oven at the same temperature, for the same amount of time. Remove the wings from the oven or smoker.
Light your grill (preferably a charcoal grill), and place the grill grate on top. Let the grill grate get really hot, and rub it with some vegetable oil.
Place your wings on the hot grill and flip a few times, as needed, until they are heated all the way through and the skin is crispy and golden brown. Serve wings with your favorite hot sauce.