• 1/3 cup kosher salt
• 2/3 cup brown sugar
• 1 gallon cold water

• 5 lb chicken wings sections (drums and flats)
• 1/4 cup Hardcore Carnivore Sweet BBQ rub seasoning
• 1/4 cup Hardcore Carnivore Red or Cajun seasoning
• Spray oil
• 1 jar Burnt Ends sauce

1. 24 hours prior to cooking, start by brining the wings. Combine the sugar and salt in a saucepan with about two cups of water. Cook briefly over low heat stirring constantly until sugar is dissolved. Pour the remaining water into a large container, then add the brine mix. If the mixture is still warm, add some additional ice cubes. Immerse the chicken wings in the brine solution and place in the refrigerator overnight.
2. The next day when ready to cook, preheat a smoker or pellet grill to 275f.
3. Remove the wings from the brine, and discard the brine mixture. Pat the wings with a paper towel until dry. 
4. Season wings with a combo of one savory (Red or Cajun) and Sweet BBQ seasonings, and apply generously. Toss until the wings are completely coated. 
5. Arrange the wings onto a wire rack to make it easier to transfer, then place into the smoker. Cook for 40 minutes, then spray wings down with oil, and return to the smoker for another 20 minutes, or until the wings approach 160f. Be sure not to touch the thermometer probe to the bone, or push too far through the meat, otherwise you will get an inaccurate reading.
6. Remove wings from smoker and place into a large foil pan. Pour over the Burnt Ends Sauce, and gently toss the wings to coat completely. Place the pan in the smoker and cook a further 10 minutes.
7. Remove wings and eat immediately.
8.  develop grill marks. Place the seasoned pork chops on the grill.

Note: This recipe works best with a combo of seasonings to layer flavor. We recommend choosing either our all-purpose Red or Cajun seasoning to pair with the Sweet BBQ.

For this recipe we also recommend our:

• disposable cutting boards
• disposable nitrile gloves