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  • 2.5 lb whole chicken wings
  • 4-6 tablespoons Hardcore Carnivore Red seasoning
  • 1/2 cup barbecue sauce (do not use if making dry rub wings)
  • For the Brine:
  • 24 oz beer (preferably Lager)
  • 1 cup water
  • 1/4 cup salt
  • 1/4 cup sugar
  • 5-6 allspice berries
  • 1 lemon, sliced
  • 3 garlic cloves
  • 1 tsp whole peppercorns


  1. Make the brine. In a saucepan, combine all brine ingredients and heat over medium flame until dissolved. Remove brine from heat and allow to cool. Place chicken in a ziploc bag then pour over room-temperature brine. Place in refrigerator for at least 4 hours or up to overnight.
  2. Preheat your smoker to run at 250°F. We recommend hickory, oak, or cherry wood for this recipe. 
  3. Remove the chicken from the brine, and discard the liquid. Rinse the chicken under cold water. Pat each wing dry using paper towel then arrange on a rack or tray. Generously season on both sides with Hardcore Carnivore Red rub.
  4. Place wings in to the smoker, bone side down. 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. If you want dry rub wings, your wings are ready. 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.

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