Author, Cook and TV Host, Jess Pryles, shares a meaty recipe just in time for grilling season.
By Deborah Hammilton-Lynne
This is the perfect, easy-to-make meal for concerts, picnics, pool parties and lounging at the lake.
This recipe pairs perfectly with beer or margaritas and is so tasty that you will want to make double the amount you expect to serve.
The Meatchelada Grilled Chili Lime Wings does require two-zone grilling, meaning you’ll need two zones of heat on your grill. Jess Pryles, Cook, author and owner of Harcore Carnivore also has a guide on two-zone grilling at JessPryles.com. The essential Chili Lime Seasoning is available at HEB, Academy, BBQ Outfitters and online.
Ingredients
- 1.5 lbs. chicken wing portions (about 12 pieces)
- 12 oz. Lone Star beer
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- ¾ cup Hardcore Carnivore Chili Lime seasoning
- Start by bringing the chicken wings. In a small saucepan, combine salt and sugar with just enough water to cover the wings. Stir over low heat until dissolved. Add cold beer to the pan to bring the temperature down, then pour over chicken wings. Refrigerate for 2-4 hours.
- Heat a grill for two zone cooking, to medium heat, about 400-450 degrees Fahrenheit.
- Drain the brine from the chicken wings, then pour in half a cup of the Harcore Carnivore Chili Lime seasoning. Mix well to ensure all the wings are coated.
- Place the wings on the hot side grill, turning every 1-2 minutes until brown. Once a light char has formed, move them to the cool side of the grill to finish cooking without burning.
- Wings should be cooked to a safe internal temperature of 165f, which will take about 10-14 minutes.
- Use tongs to remove wings from the grill, and place into a large bowl. Cover with the remaining ¼ cup Harcore Carnivore Chili Lime seasoning and toss to coat, then serve immediately.
Pryles is undoubtedly one of the foremost authorities on open fire cooking, especially grilled meats. So how did an Aussie end up in Austin chasing after her fascination with BBQ and turning it into a very successful career she is truly passionate about? The answer is simple and known to many Austinites. She fell in love – not with a person but with a city, a vibe and something that could not be denied – an obsession with BBQ.
Ten years after moving to Austin, she finds herself at the height of her career, married to a Texan and heading into the second season of her television show, Hardcore Carnivore, which will air this fall on the Outdoor Channel. Pryles is also hard at work on a second cookbook, expected to publish in late 2026, which will feature 100 new recipes, advice on live-fire grilling, education on meat and how to select and use the cuts of various meats.
Pryles doesn’t see live-fire grilling as a man’s world.
“I have never seen being a woman as a deterrent,” she says. “In fact I have been welcomed with open arms. I look to Tootsie Tomanetz, the Queen of Texas BBQ and legendary pit boss of Snow’s BBQ in Lexington, Texas for inspiration. She is in her 80’s and still in charge.”
For Pryles it’s all about the meat.
“When I started eating BBQ I was overcome by the flavor and as I ate more I became obsessed with it,” she says. “I wanted to be learning, teaching and having hands-on experiences every day. I wanted to know everything about meat - how to cook it, what cuts to buy, what seasonings to use. I went to Iowa State and got a Graduate Certificate in Meat Science. Now I’m on a quest to share the love.”
Share the love she does. It’s not all about beef, either. The first season of Hardcore Carnivore has episodes about elk, hogs, lamb, dove, bison and deer. Recipes on her website include almost any kind of meat you can cook on an open fire, complimentary side dishes and drinks. Posting frequently on her social media channels she shares new recipes, tips and videos. Through her first cookbook, Hardcore Carnivore, Pryles encourages readers to “cook meat like you mean it.” And as an entrepreneur with her signature line of Harcore Carnivore seasonings, cooking accessories and signature smoked sausage, available exclusively at HEB, she means it. Guides on everything from her famous JKF method for steaks to making DIY bacon are available online. Wherever she goes Pryles is spreading the word and sharing her love of Austin, BBQ and the joy of being a hardcore carnivore.
