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Home Team BBQ’s Smoked Chicken Wings Recipe

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

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The Smoked Chicken Wings at Home Team BBQ in Charleston are legendary.

Many people claim their wings are the best item on a menu packed with great dishes. For example, Anthony M.’s review on Yelp makes it clear:

“I agree with Michael B. Though, these are the best wings overall I’ve ever had in my life. From Philly and have had wings all over the country, normally my go to. These wings are INSANE! Best wings EVER!”

On TripAdvisor, Rob T, who visited the Sullivan’s Island location, wrote, “Home team is a great hang out with a coastal vibe which is great. The food is good as well but the wings are wonderful. If you go you have to try the wings, if you’re not a wing person you still have to at least try them. Definitely, don’t want to miss out on the deliciousness. I’m telling you, 5 stars!!!!!!! On wings alone.”

Home Team BBQ currently has three locations in Charleston — Sullivan’s Island, Downtown, and West Ashley — with other locations opening in Greenville and Columbia. There is also a Home Team in Aspen, CO.

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

Learn More About Our SCBBQ Cookbook

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

“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. And don’t forget to make Home Team BBQ’s Alabama White Sauce to go with these amazing wings.

Aaron Siegel Home Team BBQ Smoked Chicken Wings

Home Team BBQ's Smoked Chicken Wing Recipe

Chef Aaron Siegel's most loved menu item is very likely Home Team's smoked chicken wings. Brine, smoke, flash fry and enjoy!
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Check out our SCBBQ Cookbook!Authentic SCBBQ Recipes: Going Whole Hog!
Prep Time: 6 hours
Cook Time: 30 minutes
Total Time: 11 hours
Course: Appetizer, Main course
Cuisine: Barbecue, Wings
Keyword: Smoked Chicken Wings
Servings: 3
Calories: 958kcal


Brined Chicken Wings

  • 1 gallon water
  • 1 cup brown sugar
  • 1 cup Kosher salt
  • 1 bunch thyme
  • 3 tablespoons red pepper crushed
  • 24 chicken wings large

Dry Rub

  • ½ cup chile powder ground
  • 2 tablespoons ginger ground
  • 2 tablespoons dry mustard
  • 3 tablespoons light brown sugar
  • 2 tablespoons garlic powder
  • 2 teaspoons cayenne pepper
  • 2 tablespoons black pepper coarsely ground
  • 2 tablespoons Kosher salt
  • Red oak for smoker
  • Peanut Oil to deep fry


For the Brined Chicken Wings:

  • 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 the refrigerator, submerge chicken wings in brine for 4 hours.

For the Dry Rub:

  • In a mixing bowl, combine all ingredients.
  • Stir till combined.

Smoked Chicken Wings:

  • 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 in a hotel pan over red oak. 
  • During the smoke, all the fat renders from the wings, confiting the meat in a bubbling pan of sweet-spicy-smoky schmaltz and rendering the wings “fall-off-the-bone tender.”

To Finish:

  • In a deep fryer, heat peanut oil to 350°F.  
  • Fry the smoked chicken wings for 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.


Serving: 8wings | Calories: 958kcal | Carbohydrates: 21g | Protein: 73g | Fat: 63g | Saturated Fat: 17g | Cholesterol: 296mg | Sodium: 4940mg | Potassium: 813mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1140IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 5mg
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Check out these other authentic SCBBQ recipes we’ve published on destination-bbq:

Pawleys Island Pulled Pork by Ryan Everhart

Dukes BBQ Hash recipe

And we’ve published the following meat recipes in the SCBBQ Recipes: Going Whole Hog cookbook  (read more about that here):


Whole Hog
  • Building a Cinder Block Pit
  • Cooking a Whole Hog
Pork Cuts
  • Pawleys Island Pulled Pork Recipe
  • Swig & Swine’s Smoked Ham Recipe
  • Jimmy Hagood’s Sweet & Spicy Smoked Pork Recipe
  • Jimmy Hagood’s Barbecue Pork Shoulder
  • Jimmy Hagood’s Slow-Cooked Dry Ribs
  • Aaron Siegel’s Firefly Sweet Tea Bourbon-Glazed Pork Ribs Recipe
  • Home Team BBQ’s Smoked Chicken Wing Recipe
  • Tiger O’Rourke’s Bacon Maple Bourbon Chicken Wings Recipe
  • Billy Quinn’s Fruity Beer Can Chicken Recipe

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  • 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!

  • phil says:

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

  • Anonymous says:


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