HOW TO AVOID THE DREADED RUBBERY SKIN WHEN SMOKING CHICKEN
Brining adds more flavour and moisture, and the sugar will help to crisp up the chicken skin.
Simple BRown Sugar Chicken Brine
. The longer you leave the wings in the brine, the more tender they will get, the more salt they will absorb. I recommend pulling them out of the brine and patting them dry no later than the 6 hour mark or you run the risk of overly salty, spongy chicken.
Season with salt and pepper or your favourite wing sauce. Feeling adventurous? Try out this Garlic and Parmesan Wing sauce!