Recipe courtesy of Martin's Bar-B-Que Joint

Smoked Wings in Alabama White Sauce

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  • Level: Intermediate
  • Total: 3 hr
  • Active: 30 min
  • Yield: 15 to 20 servings
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Big Hoss Rub:

2 cups kosher salt

1 1/2 cups light brown sugar 

1/2 cup paprika 

1/2 cup white sugar 

3 tablespoons lemon pepper 

2 tablespoons chili powder 

1 tablespoon freshly cracked black pepper

1 tablespoon cayenne pepper 

4 teaspoons dry mustard 

1 teaspoon garlic powder 


40 pounds chicken wings

Alabama White Sauce, for serving, recipe follows

Alabama White Sauce:

4 cups mayonnaise

2 cups cider vinegar 

3 tablespoons white sugar 

2 tablespoons ground black pepper 

2 tablespoons kosher salt 

1 tablespoon chili powder 

1 tablespoon Worcestershire sauce 

1 teaspoon minced garlic 


Special equipment:
  1. Prepare a smoker to 250 degrees F.
  2. For the rub: Combine the salt, brown sugar, paprika, white sugar, lemon pepper, chili powder, black pepper, cayenne pepper, dry mustard and garlic powder in a large bowl.
  3. For the wings: Wash and drain the chicken wings in a 2-compartment sink. Drain in a colander and move to a large mixing bowl. Sprinkle with 1 cup of the rub and toss. Distribute the wings evenly on smoker racks. Smoke for 2 1/2 hours. Place in a cooler overnight. When ready to eat, fry a serving for 1 to 2 minutes in hot oil and toss in some Alabama white sauce.

Alabama White Sauce:

  1. Mix the mayonnaise, vinegar, white sugar, black pepper, kosher salt, chili powder, Worcestershire sauce and minced garlic in a bowl.