Home Team BBQ's Smoked Chicken Wing Recipe | Destination BBQ

Reviews and Information on South Carolina BBQ, Restaurants, and Events

SCBBQ Restaurant Search

Become SCBBQ Patron

Love SC BBQ? Help us help promote SC BBQ by becoming a patron of SC BBQ.

Become an SC BBQ Patron Today

As an Amazon Associate I earn from qualifying purchases.

Share with your fellow SCBBQ fans:

Home Team BBQ’s Smoked Chicken Wing Recipe

Published in Recipes - 3 Comments
Aaron Siegel Home Team BBQ Smoked Chicken Wings

The Smoked Chicken Wings at Home Team BBQ in Charleston are legendary. The wings are arguably the best item on a menu packed with great dishes.

Aaron Siegel, chef and co-founder of the popular local chain who we interviewed in this 2017 Conversations Around the Burn Barrel feature, shared this recipe with starchefs.com.

In that piece, Siegel also reveals the recipe for Home Team’s Alabama White Sauce, which is the perfect companion to these wings. (Look for that recipe to publish soon.)

“They’re unique because they are smoked first, then dry-rubbed and fried—so they aren’t saucy,” Chef Bob Cook said. ‘It makes the perfect wing.”

If you’d like to take your turn at making the perfect wing, here’s your recipe:


Home Team BBQ's Smoked Chicken Wing Recipe


  • Brined Chicken Wings
  • 1 gallon water
  • 1 cup brown sugar
  • 1 cup kosher salt
  • 1 bunch thyme
  • 3 tablespoons crushed red pepper
  • 24 large chicken wings
  • Dry Rub
  • ½ cup ground chile powder
  • 2 tablespoons ginger
  • 2 tablespoons dry mustard
  • 3 tablespoons light brown sugar
  • 2 tablespoons garlic powder
  • 2 teaspoons cayenne powder
  • 2 tablespoons coarsley ground black pepper
  • 2 tablespoons kosher salt
  • Smoked Chicken Wings
  • Red oak
  • To Deep Fry
  • Peanut Oil


  1. For the Brined Chicken Wings:
  2. In a large pot, bring water to a simmer and turn off heat. Add all ingredients and whisk until dissolved. Refrigerate until fully chilled. In refrigerator, submerge chicken wings in brine for 4 hours.
  3. For the Dry Rub:
  4. In a mixing bowl, combine all ingredients and stir till combined.
  5. Smoked Chicken Wings:
  6. Prepare a smoker with red oak and heat to 225°F. Remove Brined Chicken Wings from liquid and pat dry. Add chicken wings to a large mixing bowl and evenly distribute all but 4 tablespoons of Dry Rub. Smoke chicken 2 hours and 30 minutes.
  7. To Finish:
  8. In a deep fryer, heat peanut oil to 350°F. Fry Smoked Chicken Wings 4 to 6 minutes, until crispy and just caramelized. Remove from fryer, shake off excess oil, and rest 30 seconds. In a mixing bowl, toss together wings and reserved Dry Rub.
  • Anonymous says:


  • phil says:

    your recipe is missing a key step. The wings should be smoked in a hotel pan ….

  • James Roller says:

    Awesome. I don’t think that is the article I saw. It was just the recipe itself. That’s an interesting and important step. Thanks for sharing!

  • >