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Party Tunes
Scan the QR code to get Southern Soul’s tailgate playlist, including picks from former Georgia QB Stetson Bennett.
The Tailgate
On college game days—specifically when the Georgia Bulldogs are playing—Southern Soul Barbeque, on St. Simons Island, is packed with fans of football and food. Starting in the morning, bar manager Sophie Kammer batches up drinks, like her Bulldog Smash, a Georgia-fied version of a Bahamian classic. Meanwhile, co-owners Griffin Bufkin and Harrison Sapp fire up a rotating selection of game-day eats, including grilled chicken wings, slathered in a Cheerwine-based barbecue sauce, and smoked fish dip, a local favorite. “The game is blasted on all the TVs as everyone settles in for a good time,” Bufkin says. It’s a champion-worthy spread—and one easily re-created at your own tailgate.
ON THE MENU:
Grilled Chicken Wings
(Cheerwine sauce, chile, lime, garlic)
Smoked Fish Dip
(catch of the day, Old Bay, Duke’s)
The Bulldog Smash
(rye, peach and ginger liqueurs, orange, cranberry)
FOOD RECIPES BY
Griffin Bufkin and Harrison Sapp
DRINK RECIPE BY
Sophie Kammer
Grilled Chicken Wings
Yield: 12 servings
Chefs’ notes: “We love how the Cheerwine wings have that deep burgundy color and how the sweet black cherry glaze balances the spice. When it comes to grilling, embrace the char—it helps the sauce stick.”
INGREDIENTS
1 liter Cheerwine soda
1 tbsp. minced garlic
2 tbsp. cornstarch
2 tbsp. water
¼ cup lime juice
¼ cup soy sauce
1 tbsp. red pepper chile flakes
48 chicken wings (or drumettes), salted
Ranch dressing, for serving
Blue cheese dressing, for serving
Carrot and celery sticks, for serving
PREPARATION
Make the sauce: Pour Cheerwine into a saucepan and simmer on the stove until reduced by half, about 1 hour. Meanwhile, toast minced garlic in a toaster oven for a few minutes until crispy (or on a lined sheet pan in a 350°F oven for 5 to 7 minutes). Mix cornstarch and water in a bowl to make a slurry. Bring reduced Cheerwine to a boil and whisk in cornstarch mixture to thicken. Remove from heat and stir in lime juice, soy sauce, toasted garlic, and chile flakes. Set aside until ready to use (refrigerate if you’re making in advance to bring to tailgate).
Grill the wings: Prepare a charcoal grill for medium-high heat. When coals are ready, arrange chicken on oiled grill grates, cooking in batches as needed. Brush with Cheerwine barbecue sauce. Cook, turning every few minutes, applying more sauce often, until the chicken’s internal temperature reaches 165°F, about 15 to 20 minutes. Pull the wings off the grill and toss with the remaining sauce in a mixing bowl. Serve with ranch or blue cheese dressing, along with carrots and celery, if desired.
