Smoke until the juices run clear. My brines are typically a variation of the OReillys brine found in the FAQ. All ingredient measurements are based on one (1) Gallon of water. My wife makes a killer teriyaki wing, she makes it in the broiler or I grill them on the charcoal Weber, I imagine they would be excellent smoked. I dont have the exact recipe at the moment. It is basically brown sugar, soy, garlic, Asian style sesame oil (a little sesame oil goes a long way) and green onions. Just before grilling or smoking generously sprinkle sesame seeds on the wings. Posted to bbq-digest by Gary Wiviott on Jul 31, 1999,