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Beer Brined BBQ Wings

Beer Brined BBQ Wings with Hardcore Carnivore Red

  • Author: Jess Pryles



2.5 lb whole chicken wings (about 10)

46 tablespoons Hardcore Carnivore Red rub

1/2 cup BBQ sauce (optional)

For the Brine:

24 oz beer

1 cup water

1/4 cup salt

1/4 cup sugar

56 allspice berries

1 lemon, sliced

3 garlic cloves

1 tsp peppercorns


  1. Start by making the brine. In a saucepan, combine all brine ingredients and heat over medium flame until sugar and salt are dissolved. Remove brine from heat and allow to cool. Place chicken in a large non reactive bowl or zip top bag and pour over room temperature brine. Place in refrigerator for at least 4 hours or up to overnight.
  2. Preheat a smoker to run at 250f.
  3. Remove from the brine, discarding the liquid, and rinse under cold water. Pat each wing dry and arrange on a rack or tray. Generously season on both sides with Hardcore Carnivore Red rub.
  4. Place wings in to the smoker, meat side up. You’ll keep them this way throughout the entire cook – if you turn them you will lose the crust you have been building up. Cook wings until a thermometer registers 165f at the thickest part of the meat.
  5. At this stage, you have great dry rub smoked wings. To turn them into a sauced wing, simply brush bbq sauce across the top of each wing and continue to smoke for 10-15 minutes until the sauce has set and gelled.