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Crispy Smoked Chicken Wings Recipe with Easy Alabama White Sauce

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Smoked chicken wings with a crispy skin and juicy interior, paired with a creamy, tangy Alabama white sauce that perfectly complements the smoky flavor.

Ingredients

Scale
  • 2 pounds chicken wings, tips removed or whole wings
  • Hickory or applewood wood chips for smoking
  • Dry Rub:
  • 2 tbsp paprika (smoked paprika optional)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (adjust to heat preference)
  • 1 tbsp brown sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • Alabama White Sauce:
  • ½ cup mayonnaise (Duke’s preferred)
  • ¼ cup apple cider vinegar
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp horseradish
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • 1 small clove garlic, minced

Instructions

  1. Rinse the wings under cold water and pat dry thoroughly with paper towels.
  2. In a bowl, combine paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper to make the dry rub.
  3. Toss the wings in the dry rub, ensuring each piece is well-coated. Let rest at room temperature for about 20 minutes.
  4. Preheat smoker to 225°F (107°C). Drain soaked wood chips and add to smoker box or coals.
  5. Arrange wings on grill grate or wire rack spaced out for smoke circulation. Smoke at 225°F until internal temperature reaches about 160°F (71°C) and skin starts to dry and turn golden, about 1.5 hours.
  6. Increase smoker or grill temperature to 350°F (177°C) or transfer wings to a hot grill or oven. Cook until internal temperature reaches 165°F (74°C) and skin is crispy, about 15 minutes. Watch carefully to avoid burning.
  7. While wings finish, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, sugar, salt, black pepper, cayenne, and minced garlic to make Alabama white sauce. Adjust seasoning to taste.
  8. Serve wings tossed lightly in sauce or with sauce on the side for dipping.

Notes

Keep smoker lid closed as much as possible to maintain steady heat and smoke flow. Spritz wings lightly with apple juice or water if drying too fast. Rest wings a few minutes after smoking for juicier bites. Use a thermometer to ensure safe internal temperature. Sauce can be made ahead and stored in fridge for a few days. For dairy-free sauce, substitute mayonnaise with vegan mayo and omit horseradish if sensitive.

Nutrition

Keywords: smoked chicken wings, Alabama white sauce, crispy wings, smoked wings recipe, easy wing recipe, backyard cookout, game day wings

Find it online: https://junomeals.com/crispy-smoked-chicken-wings-recipe-with-easy-alabama-white-sauce/