Smoked Chicken Wings With Alabama White Sauce

Smoked Chicken Wings With Alabama White Sauce

Made with tender, flavorful chicken wings slow-smoked over hardwood and paired with a creamy, tangy Alabama white sauce, this recipe is perfect for backyard BBQs, game day gatherings, and family meals. A delicious way to showcase the quality and versatility of Sanderson Farms chicken.

Tag IconAppetizers, Main Course, American, Grill, Wings, Chef-Inspired, Tailgate
PREP
30
Minutes
COOKING
3
Minutes

Ingredients for Chicken

1 pack Sanderson Farms Chicken Wings (Party Pack)

Ingredients for 3% Brine

1 gallon water

1/2 cup kosher salt

1/8 cup sugar, granulated

4 each bay leaves

1 tbsp course ground black pepper

2 each garlic cloves

Ingredients for Alabama White Sauce

1 cup Dukes mayo

1 tbsp black pepper

1 tsp salt

3 tbsp lemon juice

2 tbsp white vinegar

2 tbsp white sugar

1 tbsp fish sauce

2 tbsp horseradish

Directions for Smoked Chicken Wings

  1. Brine wings for at least 6 hours and up to 24 hours prior to smoking.
  2. For best results refrigerate brined wings (uncovered) 6-24 hours before smoking.
  3. Smoke wings over hardwood (I prefer hickory!) at 275F for 3 hours or until internal temperature is greater than 165F as measured by a calibrated thermometer.
  4. At this point the wings are fully cooked and can either be enjoyed immediately or they can be chilled to 40F or less and held. Chilled wings are perfect to throw on the grill for a delicious option at a tailgate or backyard bbq! Toss in plenty of Alabama white sauce to coat when they're ready!

Directions for 3% Brine

  1. Combine all ingredients in a stock pot and bring to a boil.
  2. Remove from heat and let aromatics steep for 30 minutes.
  3. Strain and refrigerate until use.

Directions for Alabama White Sauce

  1. Combine all in a large non reactive bowl and whisk to combine.
  2. This sauce holds for up to 2 weeks refrigerated.