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Crispy Smoked Chicken Wings Recipe with Easy Tangy Alabama White Sauce

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These crispy smoked chicken wings are tender on the inside with a smoky aroma and paired with a creamy, tangy Alabama white sauce that adds a bright, peppery kick. Perfect for gatherings or a satisfying weeknight treat.

Ingredients

Scale
  • 2 pounds whole chicken wings, split into flats and drumettes
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • Hickory or apple wood chips, soaked in water for 30 minutes
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt

Instructions

  1. Pat the chicken wings dry with paper towels to help the skin crisp up. Separate flats and drumettes if not already done (about 5 minutes).
  2. In a large bowl, mix smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Toss wings in the rub until evenly coated. Let them sit at room temperature for 15–20 minutes to absorb the flavors.
  3. Preheat your smoker to 225°F (107°C). Drain soaked wood chips and add them to the smoker box or directly on charcoal.
  4. Place wings on the smoker grate, leaving some space between each piece. Smoke for 60–75 minutes, flipping halfway through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
  5. While wings smoke, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, honey, garlic powder, kosher salt, and black pepper in a bowl. Chill the sauce until ready to serve.
  6. For extra crispy skin, transfer smoked wings to a preheated oven at 425°F (220°C) on a wire rack over a baking sheet for 5–7 minutes. Watch carefully to avoid burning.
  7. Plate wings and drizzle with Alabama white sauce, or serve the sauce on the side for dipping. Garnish with chopped parsley or celery sticks if desired.

Notes

Pat wings dry thoroughly before seasoning to ensure crispiness. Maintain steady smoker temperature at 225°F. For extra crispiness, finish wings in a hot oven for 5–7 minutes. Sauce tastes better after resting in the fridge for a few hours or overnight. If sauce thickens, stir in a little water or lemon juice to loosen. Adjust cayenne pepper in rub and sauce to control heat level.

Nutrition

Keywords: smoked chicken wings, Alabama white sauce, crispy wings, smoked wings recipe, tangy sauce, easy chicken wings, game day recipe

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