In a large pot, bring 1 quart of filtered water to a boil and dissolve ½ cup of Diamond Crystal kosher salt and ½ cup of granulated sugar. Remove from heat and add ice to cool down the brine.

Submerge the chicken wings in the cooled brine, ensuring they are fully covered. Seal the container and refrigerate for at least 4 hours, ideally overnight.

Set your pellet grill to a temperature of 325°F (163°C) and preheat for at least 15 minutes.

Place the brined and dried chicken wings directly on the smoker rack in a single layer. Smoke the wings for approximately 2 hours, monitoring internal temperature until it reaches at least 190°F (88°C).

Remove the wings from the grill and let them rest for a few minutes before serving.