Start by boiling 16 cups of filtered water in a large pot over medium heat. Add ¾ cup of Diamond Crystal kosher salt and ½ cup of granulated sugar, stirring until fully dissolved. Once dissolved, remove from heat and let it cool down. To speed up the cooling process, add ice to the brine until it reaches room temperature.

Submerge 6 pounds of chicken wings in your prepared brine, ensuring they are fully covered. Cover the container tightly and refrigerate for a minimum of 4 hours or overnight for optimal flavor.

Preheat your pellet grill to 325°F (163°C) while preparing your choice of wood for smoking.

Remove the wings from the brine and pat them dry with paper towels. Arrange the wings directly on the grate of the grill, spacing them evenly. Smoke for approximately 2 hours, or until the internal temperature reaches 190°F (88°C).

Remove the wings from the grill and allow them to rest for a few minutes. Serve hot with ranch or blue cheese dressing and crunchy celery and carrot sticks.