HOMETEAM BBQ

If you’ve lived in Charleston long enough, you know that one of the best chess moves you can make when showing friends around town is to stop for cocktails and barbecue at local staple, Hometeam BBQ. We’re sure we’ve entered a food coma or two in our sleep, dreaming of piles of smoked wings from Hometeam stacked on our dinner table. Luckily, we were able to get the crew from Hometeam to hook us up with a home supply. Here’s a new way to impress those friends from out of town. Here’s the recipe for those delicious wings, plus your stash of Hometeam Dry Rub.

Fiery Ron’s Smoked Chicken Wings

Our chicken wings are smoked for 2.5 hours at 225 degrees. We allow them to cool overnight and flash fry them right before we serve them.

Preheat smoker to 225 degrees with Red Oak Firewood

Begin by drying the wings with a towel. In a mixing bowl add 12 wings lightly coat with 2 TBSP of Home Team Dry Rub

Once your smoker has reached 225 degrees place wings directly on the smoker racks. Give enough space between each wing to allow for the smoke to roll over each wing evenly.

After 2.5 hours the wings internal temperature should be between 165-175 degrees and you should see caramelization on the edges of each. Remove from the smoker and allow them to cool down below 40 degrees. We recommend doing this process the day before to allow the flavors to fully develop.

Preheat a tabletop fryer to 350 degrees with Canola oil

Fry wings for 1-2 minutes or until your desired texture is achieved. Remove from oil and transfer wings to mixing bowl and toss with 1 TBSP of Home Team Dry Rub per dozen wings

Serve with Alabama White Sauce

Alabama White Sauce Ingredients

2 cups Duke's mayonnaise
2/3 cup apple cider vinegar
3 tablespoons sugar
1 tablespoon Kosher salt
1 teaspoon black pepper, coarsely ground

In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper

Chill the white sauce until ready to use.