Grilled Chicken Wings with Alabama White BBQ Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 pounds chicken wings (separated and tips removed)

4 tablespoons salt

1 quart water (or enough to cover the wings)

5 cloves garlic (smashed)

1 tablespoons fresh peppercorns

1 teaspoon honey

3 tablespoons Cajun seasoning blend (or use your favorite personal seasoning blend)

1 cup mayonnaise

¼ cup apple cider vinegar

1 tablespoon brown mustard (I use a spicy brown mustard)

1 tablespoon brown sugar

2 teaspoons prepared horseradish (I use a hot horseradish)

1 teaspoon lemon juice

½ teaspoon Worcestershire sauce

½ teaspoon hot sauce

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper

Salt and pepper to taste (I use ½ teaspoon each)

Directions

FOR THE ALABAMA WHITE BBQ SAUCE

Wisk

Whisk all of the ingredients together in a small bowl until smooth.

Sauce

Use the white bbq sauce right away, or transfer to a sealable jar and refrigerate a few hours to let the flavors develop and meld.

FOR THE CHICKEN WINGS

Brine

Set the chicken wings into a large bowl. Add salt, garlic, peppercorns and honey, then cover with water. Cover and refrigerate for 3 hours to brine. You can brine longer for more flavor penetration. I often brine overnight.

Dry

Remove and pat the wings dry.

Spices

Set them into a large bowl and rub the Cajun seasonings into the skins. Get it in there!

Grill

Heat a grill to medium heat and grill the wings for 20 minutes, turning once halfway through. Keep an eye on them so the skins do not overcook. They are done when they reach an internal temperature of 165 degrees F. when measured with a meat thermometer.

Serve

Once cooked through, toss the wings with the Alabama White BBQ Sauce and serve.

Nutrition

• Calories: 706 kcal
• Total Fat: 62 g
• Saturated Fat: 12 g
• Cholesterol: 117 mg
• Sodium: 7471 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 24 g