Recipe courtesy of Bluebird Barbecue

Pitmaster Wings with Alabama White Barbecue Sauce

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  • Level: Easy
  • Total: 2 hr 10 min (includes marinating time)
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Wings:

2 tablespoons kosher salt

2 tablespoons brown sugar 

1 tablespoon chili powder 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon ground black pepper 

1/2 cup cayenne pepper hot sauce 

2 pounds jumbo chicken wings, tips removed, drummettes and flats separated 

Alabama White Barbecue Sauce:

1 cup mayonnaise

2 tablespoons apple cider vinegar 

1 tablespoon gochujang paste 

1 teaspoon kosher salt 

1 teaspoon Worcestershire sauce 

1/2 teaspoon mustard powder 

1/2 teaspoon cayenne pepper 

1/2 teaspoon ground black pepper 

2 cloves garlic, chopped 

1 small knob peeled ginger, chopped (can substitute 1 teaspoon ginger powder) 

Directions

  1. For the wings: Preheat a grill to 300 degrees F.
  2. Combine salt, brown sugar, chili powder, garlic powder, onion powder and black pepper in a mixing bowl. Reserve 1 teaspoon for the barbecue sauce, then add hot sauce and chicken wings and mix by hand until fully incorporated. Allow wings to marinate at room temperature for 1 hour or refrigerated up to 24 hours.
  3. For the Alabama white barbecue sauce: Place mayonnaise, vinegar, gochujang, salt, Worcestershire, mustard powder, cayenne, black pepper, garlic, ginger and reserved spice mix in a food processor or blender and puree until completely smooth. Transfer to a serving dish and refrigerate until ready to serve.
  4. Grill wings, turning every 10 minutes to prevent the sugars from burning, until they reach an internal temperature of 165 degrees F, about 1 hour. (Be sure to take the temperature on both the drummettes and flats, as they have different cooking times.) Serve with Alabama white barbecue sauce.

Cook’s Note

These wings are great smoked! If you have a charcoal grill, you can easily smoke these. Build your fire on one side of the grill using all-natural charcoal or briquettes. Allow briquettes to burn down halfway and add wood chips to the top. (Any store that sells grills or grilling supplies will have a section of different wood chips and chunks. I prefer apple wood for most applications, but hickory is also a great option.) Once wood chips have been added, place the chicken wings on the half of the grill that does not have the fire, for indirect heat. In doing this you can eliminate turning the wings every 10 minutes and turn once halfway through cooking instead. This will increase cooking time by 30 minutes.