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
- Cook the brine ingredients in a saucepan over medium heat until they dissolve.
- 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!
- 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!
- 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.
- Make sure to sprinkle that Hardcore Carnivore Red Rub generously on both sides!
- 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.