Smoky Chicken Wings with Alabama White Sauce

It’s time to break out the red, white and blue and celebrate July Fourth! Cookouts and picnics seem to go hand-in-hand with the holiday and everyone has their favorite foods. Rather than stick with the expected burgers and hotdogs, (and there’s nothing wrong with those!) we decided to break out the smoker to celebrate with smoky, finger-lickin’ good meats and summer sides.

Smoky Chicken Wings with Alabama White Sauce

Course Main Dish
Cuisine American
Servings 10


  • 6 pounds chicken wings
  • Your favorite rub
  • 2 tablespoons cornstarch


  • 1 cup Mayonnaise
  • 1/3 cup cider vinegar
  • 1 tablespoon Water
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne


  • Separate wings into drumettes and wings and pat dry. Place wings in a container, add rub and cornstarch and mix to coat. Let rest for an hour.
  • Heat smoker or grill to 250 F. Place wings over indirect heat. Add wood to smoker. Smoke for 2-2.5 hours.
  • Meanwhile, combine sauce ingredients and refrigerate until ready to use.
  • Using a quick read thermometer, check wings. They need to be 165 F. Let rest and serve with sauce.


Nutrition information: 619 calories; 28g fat; 524mg sodium; 7.6g carbohydrates; 79g protein.