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Crispy Smoked Chicken Wings Recipe with Tangy Alabama White BBQ Sauce

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Crispy smoked chicken wings paired with a tangy, creamy Alabama white BBQ sauce that offers a unique peppery punch. This easy recipe delivers smoky, flavorful wings perfect for gatherings or casual meals.

Ingredients

Scale
  • 2 pounds fresh whole chicken wings, tips removed or left on
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 cup mayonnaise (full-fat or light)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon horseradish (optional)
  • 1 teaspoon sugar
  • 1 clove garlic, minced or pressed
  • Salt and freshly ground black pepper, to taste
  • About 2 cups applewood or hickory wood chips, soaked in water for 30 minutes

Instructions

  1. Pat the chicken wings dry with paper towels to remove excess moisture. (10 minutes)
  2. In a bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper to make the dry rub.
  3. Toss the wings in the dry rub until each piece is fully coated. (5 minutes)
  4. Preheat your smoker to 225°F (107°C). Add soaked wood chips to the smoker box or directly on coals for steady smoke.
  5. Arrange wings on the smoker rack with space between each. Smoke for 45 to 60 minutes, flipping halfway through, until skin is dry and firm.
  6. Increase smoker or grill heat to 375°F (190°C) or transfer wings to a preheated oven or hot grill grate. Cook for an additional 10-15 minutes, flipping once, to crisp the skin. Watch carefully to avoid burning.
  7. While wings crisp, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, horseradish, sugar, and minced garlic in a bowl. Season with salt and pepper to taste. (5 minutes)
  8. Serve wings tossed with half the sauce or serve sauce on the side for dipping. Garnish with fresh parsley or chopped green onions if desired.

Notes

Pat wings dry twice for extra crispiness. Use tongs to flip wings to avoid piercing skin. Soak wood chips for 30 minutes before smoking to prevent harsh smoke flavor. If wings feel greasy after smoking, blot with paper towels before crisping. Sauce tastes better after resting in fridge for a few hours or overnight. For dairy-free sauce, substitute mayonnaise with coconut yogurt or avocado/cashew-based spreads.

Nutrition

Keywords: smoked chicken wings, Alabama white BBQ sauce, crispy wings, smoked wings, BBQ chicken, tangy sauce, summer recipe, game day food

Find it online: https://lumalunch.com/crispy-smoked-chicken-wings-recipe-with-tangy-alabama-white-bbq-sauce-easy-and-perfect/