Presented by Chef Jason Swyt, Harper's Restaurant at Carolina Place
1-3/4 gal water
3 ea bay leaves
1 Tbl black pepper, whole
1/2 cup sugar, white
1/2 cup salt
1 Tbl favorite BBQ spice rub
4 cloves garlic, fresh (smashed)
Brine the number of wings needed in bbq brine for minimum 24 hours. No longer than 48 hours. Brine should
completely cover the wings.
Drain from brine and lay out on sheet trays in single layers, skin side up.
Smoke wings in a smoker or on a grill or stove with a pan with wood chips for 1 hour holding approximately 250
Finish cooking in conventional oven for 15 minutes at 450 degrees. Note: Cooking times will vary depending on
equipment and the number of wings being prepped. Let wings cool. All of this may be done ahead.
Grill wings to order. If blackened, cover generously with your favorite blackening seasoning. Be sure that skin is
crispy. Toss wings in two ounces of selected sauce. We use traditional buffalo wing sauce, bold bbq sauce,
mesquite seasoning, blackening seasoning, and Thai sauce. *Cooking times will vary based on grill fire.
Traditional Wing Procedure:
Fry smoked wings for 5 minutes in 325 degree oil until heated through and skin is crispy. Toss in 2 ounces of
Thai Sauce – recipe makes approximately 1 gallon
4 oz fresh garlic
2 oz shallots
8 (each) green onions
1 1/8 cup unpeeled fresh ginger
1 Head fresh cilantro
1 1/8 cup dry sherry
1-2 cup of hoisen sauce per taste
2 cup San-J tamari
1 1/8 cup white wine vinegar
1/2 cup pure sesame oil
1-2 cups plum sauce to taste
1 1/8 cup peanut butter
1 cup honey
2 Tbsp. Chinese chili sauce
1) With metal blade in food processor, add garlic, shallots, green onions, ginger, and cilantro. Pulse to chop all at least "
1/2 x 1/2 ".
2) Now add all other ingredients. Pulse until sauce is well blended and vegetables are " 1/4 x 1/4 ".