Viet-Cajun Smoked Wings with Alabama White Sauce

Viet-Cajun Smoked Wings with Alabama White Sauce

A combination of Vietnamese and Cajun cuisines paired with a gold-standard Alabama barbecue sauce (with just a bit of extra kick) makes these wings the perfect tailgate treat!

Tag IconMain Course, Marinades & Sauces, Asian, Cajun & Creole, Grill, Wings, Tailgate
SERVES
4 - 6
People

VIET-CAJUN RUBBED & SMOKED CHICKEN WINGS

1 pack Sanderson Farms® Value Pack Whole Chicken Wings

3 % brine (see recipe below)

Cajun seasoning

Vietnamese pho seasoning (can be purchased in specialty stores and Asian markets)

ALABAMA WHITE SAUCE (with a little extra kick...)

1 cup Duke's® mayonnaise

1 tablespoon coarse ground black pepper

1 teaspoon salt

3 tablespoons lemon juice

2 tablespoons white vinegar

2 tablespoons white sugar

1 tablespoon fish sauce

1 tablespoon horseradish

3% BRINE

1 gallon water

1/2 cup kosher salt

1/8 cup sugar, granulated

4 each bay leaves

1 tablespoon coarse ground black pepper

2 each garlic cloves

VIET-CAJUN RUBBED & SMOKED CHICKEN WINGS

  1. Brine chicken wings 12 hours or up to 24 hours in 3% brine.
  2. Remove wings from the brine 1 hour prior to smoking.
  3. Combine Cajun seasoning and pho seasoning (1:1) in an airtight container and shake well.
  4. Liberally season the chicken wings with salt, pepper, and the Cajun/pho seasoning blend.
  5. Smoke wings over hardwood (oak or hickory preferably) for 2–3 hours at 250°F–275°F or until 165°F or greater internal temperature as measured by a calibrated thermometer.
  6. Toss wings in plenty of Alabama White Sauce and enjoy as soon as possible!!

ALABAMA WHITE SAUCE (with a little extra kick...)

  1. Combine all ingredients in a mixing bowl.
  2. Refrigerate for a minimum of 4 hours but 12–24 hours is recommended.

3% BRINE

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