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Crispy Smoked Chicken Wings Recipe with Easy Tangy Alabama White Sauce

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Crispy smoked chicken wings paired with a tangy, creamy Alabama white sauce made from mayonnaise, vinegar, and horseradish. This recipe delivers smoky, crunchy, and zesty flavors perfect for parties or casual meals.

Ingredients

Scale
  • 2 pounds chicken wings, whole or separated (fresh or thawed)
  • 2 tablespoons olive oil or vegetable oil
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Wood chips for smoking (hickory or applewood), soaked in water for 30 minutes
  • ½ cup mayonnaise (Hellmann’s or Duke’s preferred)
  • ¼ cup apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • Optional: 1 teaspoon hot sauce

Instructions

  1. Rinse and pat the chicken wings dry with paper towels. Place wings in a large mixing bowl.
  2. Drizzle 2 tablespoons of olive oil over the wings. In a small bowl, mix salt, black pepper, smoked paprika, and garlic powder. Sprinkle this spice mix evenly on the wings and toss well to coat every piece. Let them sit for about 15 minutes.
  3. Preheat your smoker or grill to 225°F (107°C). Add soaked wood chips (hickory or applewood) to the coals or smoker box. If using a grill, set up for indirect cooking by placing coals or burners to one side only.
  4. Arrange wings on the smoker rack in a single layer, skin side up. Close the lid and smoke for about 60 minutes, checking occasionally to maintain temperature and add more wood chips if needed. Wings should reach an internal temperature of 165°F (74°C).
  5. While wings smoke, whisk together mayonnaise, apple cider vinegar, horseradish, honey, salt, black pepper, garlic powder, and optional hot sauce in a bowl. Adjust seasoning to taste. Chill in the fridge until ready to serve.
  6. After smoking, increase your grill or oven heat to about 425°F (220°C), or preheat the broiler. Transfer wings to a wire rack set over a baking sheet. Cook for 5-8 minutes, flipping halfway, until skin is golden and crispy. Watch closely to avoid burning.
  7. Toss the crispy wings gently with some Alabama white sauce or serve the sauce on the side for dipping. Garnish with chopped fresh parsley or celery sticks if desired.

Notes

Pat wings dry thoroughly before seasoning to ensure crispiness. Maintain smoker temperature at 225°F (107°C) for best smoke absorption. Finish wings on high heat or under broiler for 5-8 minutes to get extra crispy skin. Sauce can be made ahead and kept refrigerated for up to a week. For dairy-free, substitute mayonnaise with vegan mayo or creamy avocado base. Use applewood chips for milder smoke flavor. If no smoker, use grill with indirect heat and soaked wood chips.

Nutrition

Keywords: smoked chicken wings, Alabama white sauce, crispy wings, barbecue, tangy sauce, smoked paprika, horseradish sauce, party wings, Southern recipe

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