Smokey BBQ Chicken Wings with Alabama White BBQ Sauce
Mon, 30 June 2025
Smokey BBQ Chicken Wings with Alabama White BBQ Sauce
(Serves 4)
This is Southern barbecue at its best—smoky, sticky wings with crisp edges and tender meat, made even better with a sharp, creamy Alabama white sauce that cuts through the richness. It's the kind of food that demands fingers, napkins, and a cold drink close by.
Ingredients:
For the white sauce
2 Cup Of Mayo
6 Tbsp Of Cider Vinegar
Spash Of Buttermilk
2 Tbsp Horseradish Sauce
4 Tsp Black Pepper Cracked
2 Tsp Brown Sugar
Pinch Of Cayenne
Pinch of salt
For the chicken
2 Packets Of Fresh Chicken Wings About 1.8kg – 2kg
3 Tbsp Smoked Paprika
2 Tbsp Brown Sugar
2 Tbsp Salt
1 Tbsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Fennel Seeds
2 Tsp Black Pepper
½ Tsp Cayenne
Instructions
1. Start with the white sauce—it’s going to double up as a marinade and a finishing touch. In a bowl or blender, mix together all the sauce ingredients until smooth. Loosen it with a splash of buttermilk until it’s pourable, like a creamy dressing. Adjust the heat to taste with cayenne or a dash of Tabasco.
2. Add the wings to a large bowl, pour over half the sauce, and toss to coat. Cover with clingfilm and pop it in the fridge overnight. Keep the remaining sauce chilled too.
3. Fire up your BBQ and get it good and hot. While that’s heating, make your spice rub—just add all the rub ingredients to a clean jar, pop the lid on, and give it a shake.
4. When you’re ready to cook, take the wings out of the marinade and lay them onto a tray. Dust them generously with the rub so they’re fully coated.
5. Place the wings indirect on the BBQ—coals to one side, wings on the other—and close the lid. Let them smoke gently for 45 mins to an hour at around 220°C. I like to toss a few chunks of oak or hickory on the coals for proper smoke.
6. Once they’re golden, crisp, and cooked through, lift them off the grill and toss them in the clean white sauce. Serve hot, messy, and straight off the tray.
