Smoked Dry Rub Wings

Smoked Dry Rub Wings






24 Hrs

1 hr 40 mins



4 cups Water

1/4 cup Salt

1/4 cup Brown Sugar

4 cloves Garlic, crushed

1 tsp Dried Thyme

1 Tbsp Red Pepper Flakes

2 lb Chicken Wings


For the Brine: Whisk together brine ingredients in a large bowl or container until the brown sugar and salt has dissolved.
Add wings to the brine, tips removed, and cut at the joint into drumettes and flats. Cover and put in the refrigerator and let the wings brine for 24 hours.
Remove the wings out of the brine, rinse off and pat dry.
When ready to cook, set temperature to 180℉and preheat, lid closed for 15 minutes.
For the Rub: In a small bowl, mix together dry rub ingredients. Coat the wings with the rub on all sides.
Place the wings on the grill grate and smoke for 60-90 minutes.
Increase grill temperature to High and cook wings for about 3-5 minutes on each side, or until the wings are golden brown with a little bit of crunch.
Remove the wings from the grill and serve immediately. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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