This is another one of those ‘all Brock’ recipes – he’s in charge of smoked meat. I’m responsible enough to have learned all of the ‘how-to’ over the years, but please…why would I barbecue when I could be making pie? The white sauce was apparently created to be the perfect accompaniment to smoked wings and Brock found the recipe somewhere on internet – enjoy!

Alabama White Sauce (and Smoked Chicken Wings)

As many wings as will fit on your smoker! We only did 2 pounds (as an appetizer), but we wished we’d tripled it and made the wings the main meal. Cut the wings into flats and drumettes (I use the tips for broth), pat them dry and then toss them all in some olive oil and your favorite rub.

Brock smoked them using cherry wood for about 2 hours at 225 degrees, and then flash-crisped them on the barbecue…literally for about 10 seconds a side – be careful with this step or all of your hard work will literally go up in flames!! Serve your platter of sweet chicken wing perfection with Alabama White Sauce.

Alabama White Sauce

1 c. mayonnaise AND 1/3 c. apple cider vinegar AND 1 T. water

1 t. EACH Worcestershire sauce AND freshly ground black pepper

1/2 t. EACH kosher salt, garlic powder AND onion powder

1/8 t. cayenne pepper

Whisk all ingredients together and chill until you’re ready to use – serve along side smoked wings as a dipping sauce.

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