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Crispy Smoked Chicken Wings Recipe with Alabama White BBQ Sauce

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Smoky, crispy chicken wings paired with a tangy, creamy Alabama white BBQ sauce. Perfect for weekend cookouts or casual dinners, this recipe delivers a flavorful and crowd-pleasing dish with simple ingredients and an approachable method.

Ingredients

Scale
  • 2 lbs whole chicken wings, split into drumettes and flats
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • ½ cup mayonnaise (Duke’s or Hellmann’s recommended)
  • ¼ cup apple cider vinegar
  • 1 tbsp prepared horseradish
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp sugar or honey
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of cayenne pepper (optional)
  • Hickory or applewood chips for smoking
  • Fresh chopped parsley or chives for garnish (optional)

Instructions

  1. Rinse and pat dry 2 lbs of chicken wings. Separate drumettes and flats at the joint.
  2. In a bowl, mix smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Toss wings in the rub until evenly coated. Let rest 20-30 minutes at room temperature.
  3. Preheat smoker or grill to 225°F (107°C). Add hickory or applewood chips for smoke flavor. Maintain steady temperature.
  4. Place wings on smoker rack, spacing evenly. Smoke for 45-60 minutes, turning halfway. Wings should reach 165°F (74°C) internal temperature and develop golden, smoky skin.
  5. Transfer wings to a wire rack over a baking sheet. Increase smoker or oven temperature to 400°F (204°C). Roast wings for 10-15 minutes until skin is crispy and crackly.
  6. While wings crisp, whisk together mayonnaise, apple cider vinegar, horseradish, lemon juice, Dijon mustard, sugar, salt, black pepper, and cayenne in a bowl. Adjust seasoning to taste.
  7. Toss wings lightly in sauce or serve sauce on the side for dipping. Garnish with chopped parsley or chives if desired.

Notes

If wings dry during smoking, spritz with apple juice or water every 20 minutes to keep moisture. Let wings rest 5-10 minutes after cooking to lock in juiciness. Sauce can be made up to 2 days ahead and stored in fridge. For oven-only method, bake wings at 275°F for 40 minutes, then broil or roast at 425°F to crisp skin. May substitute mayo with dairy-free or Greek yogurt alternatives.

Nutrition

Keywords: chicken wings, smoked wings, Alabama white BBQ sauce, crispy chicken wings, BBQ wings, smoked chicken, backyard cookout, party appetizer

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