Pitmaster Wings with Alabama White Barbecue Sauce Recipe

Pitmaster-Style Wings with Alabama White BBQ Sauce

Difficulty: Simple

Serves: 4

Nutrition per Serving: Calories 883, Total Fat 74g, Saturated Fat 15g, Carbohydrates 10g, Fiber 2g, Sugars 6g, Protein 41g, Cholesterol 274mg, Sodium 1524mg

Total Time: 2 hours 10 minutes (marinating included)

Hands-On Time: 20 minutes

Wings Ingredients

• 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 large chicken wings, wing tips discarded, drummettes and flats separated

Alabama White Barbecue Sauce Ingredients

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon gochujang paste
• 1 teaspoon kosher salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 garlic cloves, chopped
• One small piece of peeled ginger, chopped (if not available, use 1 teaspoon ground ginger)

Instructions

1. To prepare the wings: Fire up your grill to 300F and get ready for flavor-packed wings that'll have everyone licking their fingers clean.
2. In a medium bowl, whisk together the kosher salt, brown sugar, chili powder, garlic powder, onion powder, and black pepper. Reserve 1 teaspoon of this spice blend for the sauce. Toss in the hot sauce and chicken wings, massaging the mixture by hand until every piece is coated in bold, spicy goodness. Let them marinate for 1 hour at room temperature or up to 24 hours in the fridge for deeper flavor infusion.
3. For the Alabama White BBQ Sauce: Blend the mayonnaise, apple cider vinegar, gochujang, kosher salt, Worcestershire sauce, dry mustard, cayenne, black pepper, garlic, ginger, and reserved spice mix until silky smooth. Transfer to a covered bowl and chillthis creamy, tangy masterpiece elevates your wings like nothing else.
4. Grill the wings, flipping every 10 minutes to avoid scorching, until the thickest part hits 165F (about 1 hour). Check drummettes and flats separately. Serve scorching hot, dunked in that irresistible white sauce for a pitmaster-worthy bite that screams backyard glory.

Pro Tip: Transform these into smoky legends on your charcoal grill. Bank coals on one side, light 'em up, and once ashed over, toss on apple wood chips (hickory works too). Place wings on the cool side for indirect heatflip just once halfway, adding 30 extra minutes for that authentic smoke ring.

This pitmaster-inspired dish, adapted from a chef's restaurant recipe, delivers pro-level taste that's easy to nail at home. Fire up the grill and wow your crew tonight!

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