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Flavorful BBQ Chicken Wings Recipe with Easy Creamy Alabama White Sauce

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These flavorful BBQ chicken wings are paired with a tangy, creamy Alabama white sauce that adds a smoky, tangy, and slightly spicy twist to classic wings. Perfect for gatherings and quick to prepare.

Ingredients

Scale
  • 3 pounds chicken wings, separated into flats and drumettes (skin-on for best crispiness)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil or vegetable oil
  • ½ cup mayonnaise (Duke’s or Hellmann’s recommended)
  • ¼ cup apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly cracked
  • ¼ teaspoon cayenne pepper (optional)
  • 1 small clove garlic, finely minced or grated

Instructions

  1. Pat the chicken wings dry with paper towels to remove excess moisture (about 5 minutes).
  2. In a large bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Drizzle olive oil over the wings, then sprinkle the seasoning mix. Toss thoroughly to coat each wing (about 3 minutes).
  3. Preheat your grill or smoker to medium heat around 300°F. If using a smoker, add wood chips like hickory or applewood. If baking, preheat oven to 425°F and set wings on a wire rack over a baking sheet.
  4. Place wings on the grill or smoker grate and cook for 40-45 minutes, turning every 10 minutes until skin crisps and wings brown evenly. If baking, roast wings for 35-40 minutes, flipping halfway through. Wings should reach an internal temperature of 165°F.
  5. While wings cook, whisk together mayonnaise, apple cider vinegar, horseradish, sugar, salt, pepper, cayenne (if using), and minced garlic until smooth and creamy. Chill until ready to serve.
  6. Once wings are done, transfer to a large bowl and pour Alabama white sauce over them. Gently toss to coat evenly without over-saucing.
  7. Serve wings immediately with extra sauce on the side for dipping.

Notes

Pat wings dry for crispiness. Use a thermometer to ensure wings reach 165°F internally. Toss wings lightly in sauce to avoid sogginess. Broil for 2-3 minutes after saucing if extra crispness is desired. Sauce can be made ahead and stored refrigerated. Reheat leftovers gently in oven to maintain crispness.

Nutrition

Keywords: BBQ chicken wings, Alabama white sauce, grilled wings, smoky wings, creamy sauce, backyard BBQ, easy wing recipe

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