Hickory Smoked Alabama White Sauce Wings

Ingredients

• 3 lbs Chicken wings (flats and drums separated)
• 2 cups Mayonnaise (Duke's preferred)
• 0.5 cup Apple cider vinegar
• 2 tablespoons Prepared horseradish
• 1.5 tablespoons Coarse ground black pepper
• 1 tablespoon Kosher salt
• 1 teaspoon Cayenne pepper
• 1 tablespoon Lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Granulated garlic
• 3 pieces Hickory wood chunks

Instructions

1. 1

   Pat the chicken wings completely dry with paper towels and season liberally with salt, black pepper, and granulated garlic; let them air-dry in the refrigerator for at least 2 hours to ensure crispy skin.

2. 2

   Prepare your smoker for indirect cooking at a steady 250°F (121°C) using hickory wood for a robust smoke profile.

3. 3

   Whisk together the mayonnaise, apple cider vinegar, horseradish, lemon juice, Worcestershire sauce, and cayenne pepper in a large bowl until smooth; refrigerate the sauce to let flavors marry.

4. 4

   Place the wings on the smoker grate, ensuring they are not touching, and smoke for approximately 60 to 90 minutes until the internal temperature reaches 165°F.

5. 5

   Increase the smoker heat or move wings to a high-heat grill for 2-3 minutes per side to flash-sear the skin until it is golden brown and crispy.

6. 6

   While the wings are piping hot, immediately submerge each wing into the Alabama white sauce bowl, ensuring total coverage.

7. 7

   Transfer the coated wings to a wire rack for 2 minutes to allow the sauce to set and slightly penetrate the crispy skin.

8. 8

   Serve immediately with extra sauce on the side for dipping and a final crack of fresh black pepper.