Home Team is known for its signature rub, which you can taste in just about everything including their famed wings, which are rubbed, smoked and then deep fried. Out of the three locations, the one to visit is in Sullivan’s Island — there, in addition to the stellar meats, you can find great vibes and frozen boozy concoctions like the Game Changer, with coconut, rum, pineapple and orange.
This and a hundred more Charleston restaurant recipes can be found here:
 | Ingredients Brine: 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 chili powder 2 tablespoons ginger 2 tablespoons dry mustard 3 tablespoons light brown sugar 2 tablespoons garlic powder 2 teaspoons cayenne powder 2 tablespoons coarsely ground black pepper 2 tablespoons kosher salt Instructions Brine: In a large pot, bring water to a simmer and turn off heat. Add all ingredients and whisk until dissolved. In refrigerator, submerge chicken wings in brine for four hours. Dry Rub: In a mixing bowl, combine all ingredients and stir until combined. Smoked Chicken Wings: Prepare a smoker with red oak and heat to 225 degrees. Remove brined chicken wings from liquid and pat dry. Add chicken wings to a large mixing bowl and evenly distribute all but four tablespoons of dry rub. Smoke chicken for two hours and 30 minutes. Once smoked, allow to cool and refrigerate. When ready, deep fry the wings in 325 degree oil until crisp. Drain and dust with extra dry rub. |