Next time you’re in the mood for wings, leave behind the traditional buffalo or barbecue sauces, and give this Alabama white sauce a try! It’s amazingly creamy and tangy with a nice kick from the horseradish and cayenne. It’s also perfect for keto or other low-carb diets – and that’s without making substitutions from a traditional recipe, since this sauce is mayonnaise-based. These wings are great grilled or smoked, and I’ve included directions for both methods in my directions below!
- I prefer whole chicken wings and wrote this recipe accordingly, but you can definitely use separated drums and flats if you like (or if that’s all you can find at the grocery store).
- For seasoning the chicken, you can use a mixture of salt and pepper or any dry rub that works with chicken. There are a lot of great store-bought rubs available, and I really like this one from Plowboys. Any rub will help the wings develop some nice color during the cooking process, but don’t go too heavy, since you’ll want the white sauce to be the star.
- While wings are safe to eat at 165° Fahrenheit, they will still be juicy and delicious if you pull them around 180°-185°. It’s not like breast meat, which dries out much quicker. So if you need to leave them on a little longer to develop a nice crispy skin, that’s perfectly fine.
- I have grill and smoker directions below because I love BBQ, but this sauce is great no matter how you cook your chicken. Feel free to use an air fryer or the oven.
Ingredients - Chicken
- 4-5 pounds whole chicken wings
- 1/4 cup salt and pepper mixture OR your favorite dry rub
Ingredients - White Sauce
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne
- salt to taste
- Mix all of the sauce ingredients in a medium bowl and whisk together. Set aside.
- Lightly season wings with salt/pepper mixture or dry rub.
- If using a charcoal grill, position the hot coals on one side and place your wings on the other end for indirect cooking. For indirect heat on a gas grill, light only one burner and position your wings on the other side. Here’s a helpful guide on grilling with indirect heat.
- Cook wings with the lid closed on your grill, turning them over every 15 minutes.
- When the wings are golden brown, crispy, and at least 165° F, remove them from the grill. This should take 45 minutes to an hour, or slightly longer.
- Brush the wings with the white sauce and enjoy!
- Lightly season wings with salt/pepper combination or dry rub.
- Fire up your smoker to 275° – a slightly higher than normal temperature helps create a crispy skin.
- Smoke wings for ~2 hours, turning them over at the halfway point.
- Roughly 30 minutes before wings are done, make the sauce by mixing all the ingredients and whisking them together.
- When wings are golden brown with crispy skin, pull them off your smoker.
- Use a brush to sauce the wings, and enjoy!
I really hope you’ll give this recipe a go, especially if you’ve never tried Alabama white sauce before. In the comments below, let me know if you’ve got any questions about this recipe or suggestions for other recipes! And if you’re looking for other unique BBQ ideas, check out my pork belly burnt ends or smoked short ribs recipes.