Smoke the wings over indirect heat for 2 hours or until they reach 185F - 190F internal temperature and have a rich, golden-brown color. Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160. Add 2 Tbsp of the rub you used in the brine … Add wood for the smoke to coals. When you’re ready to start smoking your chicken wings, remove them from the brine, and pat dry. Remove the wings from the brine and dry with paper towels. Dry cook the meat by either grilling or smoking it. Once the wings are partitioned, and dry (like super dry), throw the wings and drums into a gallon ziplock. Heat the smoker or grill to a temperature between 225-250 F. Place wings over indirect heat. Preheat the smoker to 225F. You can season it if you want, but in my opinion brined meat … At this point, you are simply taking measurements, so after you have properly filled your bowl, pour … Rinse them carefully and gently dry the meat by patting it down to remove any excess liquid and salt. Chicken Wing Prep Work. If you want crispier-skinned wings, smoke at 300F for about 1 hour 20 minutes to 1 hour 30 minutes. When you are done brining, remove your chicken wings from the brine. The Secret to Crispy Smoked Chicken Wing Skin.