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!
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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.
