Step 1: In a medium bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and dried oregano.
Step 2: Whisk all ingredients thoroughly until no clumps remain and the mixture is well combined and uniform in color. This ensures an even flavor distribution for your chicken wing dry rub for smoking.
Step 3: Store the dry rub in an airtight container in a cool, dark place for up to 6 months. For best results, use it within 3 months for maximum flavor potency.
Step 4: To use: Pat chicken wings thoroughly dry with paper towels. Lightly coat wings with a neutral oil (like olive or avocado oil).
Step 5: Generously sprinkle and massage the chicken wing dry rub for smoking all over the wings, ensuring an even coating on all sides. Allow wings to rest in the refrigerator for at least 1 hour, or ideally overnight, before smoking.
Step 6: Smoke wings at 225-250°F (107-121°C) for 1.5-2 hours until internal temperature reaches 165°F (74°C). Increase smoker temp to 375-400°F (190-200°C) for 15-20 minutes, or transfer to a hot oven/grill, until internal temperature reaches 175-180°F (79-82°C) and skin is crispy and golden brown.