The South Carolina chef Kardea Brown grew up around the foods and flavors of home cooking on the Sea Islands. “When I saw my mother at the stove, basting and tasting—especially on Sundays—I could sense, even as a little girl, that she was in her element,” she writes in her new cookbook, The Way Home: A Celebration of Sea Islands Food and Family with over 100 Recipes. “Natural-born food lover that I am, I knew Ma’s smothered turkey wings, fried chicken, shrimp and grits, and other dishes—the divine and delicious results of her hours-long meditations—were well worth the wait. I loved to watch and learn.” Here, she shares the sweet and savory Sea Island Wings, perfect for game day or a long weekend.
Food & Drink
Sweet and Spicy Sea Island Wings
Chef Kardea Brown’s game-day treat for a crowd
photo: THE WAY HOME / HarperCollins Publishers
Ingredients
Sea Island Wings (Yield: 6 to 8 servings)
1 cup hot sauce
½ cup molasses
4 tbsp. (half stick) unsalted butter
2 tbsp. packed light brown sugar
1 tbsp. kosher salt
2 tsp. garlic powder
2 tsp. smoked paprika
2 tsp. freshly ground black pepper
¾ cup olive oil, plus extra for oiling the grill
3 lbs. whole chicken wings
½ cup thinly sliced scallions (cut on a bias), optional
2 tbsp. chopped fresh parsley leaves, optional
Preparation
Preheat a grill or grill pan to medium-high heat.
Mix together the hot sauce, molasses, and butter in a small pot over medium heat. Cook until combined, about 3 minutes, then set aside.
Whisk together the brown sugar, salt, garlic powder, paprika, and pepper in a small bowl. Whisk the oil into the dry mixture, creating a loose rub. Set a quarter of the mixture aside to use for basting.
Slather the wings with the remaining rub. Brush the grill grates with a little olive oil, then place the wings on the grill. Cook, covered, for about 10 minutes, then baste with the reserved rub. Flip and baste with any remaining rub and cook for another 15 minutes.
Transfer the wings from the grill to a large bowl and toss with the hot sauce mixture. Transfer to a platter and sprinkle with the scallions and parsley, if using.
Excerpted from THE WAY HOME by Kardea Brown and reprinted with permission from Amistad, an imprint of HarperCollins Publishers. Copyright 2022.
Related Stories:
Food & Drink
Catfish Po’Boy with Pickled Jalapeño Tartar Sauce
Tennessee chef Trevor Stockton shares his take on a classic sandwich that’s fit for dinner guests
Anatomy of a Classic
Make the Most of Soft-Shell Crab Season
Chef Brandon Sharp embraces the flavors of home in his winning ode to softies
Food & Drink
Cooking from the Bar Cart: Champagne-Pimento Cheese
Champagne wishes and pimento cheese dreams come true in this sparkling take on the iconic cheese spread
Trending Stories:
Arts & Culture
A South Carolina Seafood Company Reveals a Piece of Forrest Gump History
How much shrimp is required to create a movie classic? About six thousand pounds, apparently
Food & Drink
Pimento Cheese’s Kentucky Cousin
Try this simple recipe for Benedictine spread, a Louisville favorite
Food & Drink
A Century-Old Trout Hatchery in Virginia Is Making Waves
From his farm in New Castle, one man is on a mission to put Southern trout back on plates