Smoky Red Chicken Wings

Prepare yourself for a deliciously smoky adventure with Jess Pryles’ Red Smoked Chicken Wings recipe that you won’t want to miss! These wings are a total crowd-pleaser, bursting with the bold flavors of Hardcore Carnivore Red seasoning and soaked in a one-of-a-kind beer-based brine. They’re sure to steal the spotlight at any BBQ gathering! 

The components

• 2.5 pounds of whole chicken wings, or about one kilogram!
• 4-6 tablespoons of Hardcore Carnivore Red seasoning
• If you are opting for dry-rub wings, omit the 1/2 cup of barbecue sauce.

As for the Brine

• Consider a 24 oz (700 ml) beer, such as a Lone Star if you are in the mood.
• 1 cup of water
• 1/4 cup of salt
• 1/4 cup of sugar
• 5-6 allspice berries
• 1 lemon, sliced up!
• 3 cloves of garlic
• 1 teaspoon of whole peppercorns

The Cooking Method

1. Cook the brine ingredients in a saucepan over medium heat until they dissolve.
2. Take the brine off the heat and let it cool for a bit. Just pop the chicken into a ziploc bag, and then drizzle that room-temperature brine all over it! Pop it in the fridge for at least 4 hours, or if you’re feeling patient, let it chill overnight!
3. Start by preheating your smoker to a cozy 120°C/250°F. For this recipe, we think hickory, oak, or cherry wood would be excellent choices! 
4. Take the chicken out of the brine and throw that liquid away! Give the chicken a quick rinse under some cold water. Give each wing a little pat with a paper towel to dry them off, then set them up on a rack or tray for a bit of a rest. 
5. Make sure to sprinkle that Hardcore Carnivore Red Rub generously on both sides!
6. Pop those wings into the smoker, bone side down, and let the magic happen! Continue to cook them in this manner; flipping them will result in the loss of the beautiful crust you have been achieving. Cook those wings until the thickest part of the meat reaches 75°C/165°F on your thermometer. Happy cooking!

In the mood for dry rub wings? Your wings are ready! Just grab some BBQ sauce and give each wing a smooth brush on top. After that, return them to the smoker for approximately 10–15 minutes until the sauce has completely set and is delectable.