Begin by boiling 4 cups of water in a large pot. Stir in 1/2 cup of Diamond Crystal kosher salt and 1/4 cup of granulated sugar until fully dissolved. Remove from heat and add ice to cool the brine rapidly.

Submerge the chicken wings in the brine, cover them, and refrigerate for at least 4 hours or overnight for the best results.

While the wings are brining, preheat your pellet grill to 325°F (163°C). Add your choice of wood chips, such as oak or cherry, into the hopper to infuse those delicious smoky flavors.

After brining, remove the wings from the refrigerator and rinse them under cold water to eliminate excess salt and sugar. Pat each wing dry with paper towels.

Place the wings directly on the smoker rack in a single layer. Close the lid and smoke them for about 2 hours, monitoring the internal temperature with a meat thermometer until it reaches 190°F (88°C).

Transfer the crispy smoked chicken wings to a serving platter and serve with celery and carrot sticks alongside ranch dressing.