Slow-smoked wings dunked in a tangy, creamy mayonnaise-based Alabama BBQ sauce.
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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.
Prepare your smoker for indirect cooking at a steady 250°F (121°C) using hickory wood for a robust smoke profile.
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.
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.
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.
While the wings are piping hot, immediately submerge each wing into the Alabama white sauce bowl, ensuring total coverage.
Transfer the coated wings to a wire rack for 2 minutes to allow the sauce to set and slightly penetrate the crispy skin.
Serve immediately with extra sauce on the side for dipping and a final crack of fresh black pepper.
