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Crispy Smoked Chicken Wings Recipe with Easy Alabama White Sauce

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Crispy smoked chicken wings paired with a creamy, tangy Alabama white sauce that offers a unique twist on traditional wing sauces. Perfectly smoky, crispy, and flavorful, this recipe is easy to make and a crowd-pleaser.

Ingredients

Scale
  • 3 pounds whole chicken wings, tips removed or intact
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 cup applewood chips, soaked
  • 1 cup mayonnaise, preferably full-fat
  • 1/4 cup apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 tablespoon honey
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder

Instructions

  1. Pat the chicken wings dry with paper towels to ensure crisp skin. Place wings in a large bowl and drizzle with 2 tablespoons vegetable oil. Toss to coat evenly.
  2. Season wings with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Toss again until evenly coated.
  3. Preheat smoker or grill to 275°F (135°C). If using a grill, set for indirect heat and add soaked applewood chips to a smoker box or foil pouch.
  4. Arrange wings on a wire rack or grill basket in a single layer with space between pieces. Smoke wings for 45 minutes to 1 hour, maintaining 275°F, until internal temperature reaches 165°F (74°C).
  5. Increase grill or smoker temperature to 425°F (220°C) or transfer wings to a preheated oven at 425°F (220°C). Cook for an additional 10-15 minutes to crisp the skin, watching closely to avoid burning.
  6. While wings crisp, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 1 tablespoon prepared horseradish, 1 tablespoon honey, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until smooth. Adjust seasoning to taste.
  7. Serve wings hot, either tossed lightly in Alabama white sauce or with sauce on the side for dipping. Garnish with chopped fresh parsley or sliced green onions if desired.

Notes

Pat wings dry thoroughly to ensure crispiness. Use indirect heat for smoking to avoid flare-ups. Increase heat at the end to crisp skin. Sauce can be made a day ahead for better flavor. If no smoker is available, use a grill with soaked wood chips or air fryer at 400°F for 25-30 minutes.

Nutrition

Keywords: chicken wings, smoked chicken wings, Alabama white sauce, crispy wings, smoked wings recipe, easy wing recipe, southern chicken wings, barbecue wings

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