Winning Panthers Wings | The Local Palate

Springer Mountain Farms Tailgating North Carolina Panthers Chicken Wings
Photo by Matthew Wong

Chef Hartwick of Bonterra Dining and Wine Room in Charlotte, North Carolina starts the wings in an Asian-inspired marinade before putting them on the grill and finishing them with a homemade Alabama White Sauce.

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12 wings

  • 2 cups Kentuckyaki Sauce
  • ¼ cup sweet chili sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon minced garlic
  • 4 sprigs thyme
  • 4 sprigs cilantro
  • Wings
  • 12 chicken wings, preferably Springer Mountain Farms
  • Alabama White Sauce (recipe follows)
  • Smoked Peanuts (recipe follows)
  • Toasted benne seeds or sesame seeds for garnish
  • Chopped chives for garnish
  • Alabama White Sauce
  • ½ cup Dukes mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons corn syrup
  • 1 teaspoon red pepper flakes
  • 1 teaspoon granulated garlic
  • 1 teaspoon sugar
  • Smoked Peanuts
  • 2 ounces Virgnina roasted peanuts
  • 1 tablespoon paprika

Wings and Marinade

  1. Mix ingredients for marinade in medium sauce pan and bring to boil over medium heat.
  2. Reduce heat to low, and add wings. Simmer for 20 to 25 minutes.
  3. Remove wings from marinade, and let cool.
  4. While wings are cooling preheat grill to medium heat, and then finish wings on wood fire grill or your grill of choice until skin is crispy.
  5. Remove wings from grill and toss in Alabama White Sauce,.
  6. Garnish with chopped peanuts, benne seeds and chives, and serve.

Alabama White Sauce

Combine ingredients and chill.

Smoked Peanuts

  1. Preheat oven to 300 degrees.
  2. Place nuts on sheet pan and roast for 3-5 minutes, then toss while hot with paprika.
  3. Let cool then chop. Reserve.



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