Alabama White Sauce Chicken Wings are grilled to perfection with a tangy and a little sweet heat dipping sauce. The sauce and the dry rub are terrific on chicken and pork.
In a bowl combine the baking powder, brown sugar, salt, paprika, garlic, onion, chili powder, pepper, and cayenne. Set aside.
In a medium-sized bowl, whisk together the mayonnaise, honey, pepper, horseradish, salt, garlic, cayenne, and mustard. Set aside. This can be made in advance and kept in the refrigerator until ready to use.
Pat the chicken wings dry, place on a cookie sheet and coat with the vegetable oil. Liberally sprinkle the dry rub evenly over the wings. Cover with plastic wrap and let the wings sit for 4 hours up to overnight in the refrigerator.
2 ways to cook.
Heat up your oven to 350 degrees and bake the wings for 30-40 minutes or until the internal temperature reaches 160 degrees. You will want to turn the wings over at the halfway point.
Or you can grill the wings. Same cooking directions as above. Just on the grill.
Bonus round... smoke the wings at 205 degrees for 1/2 hour-45 minutes. Remove from the smoker and adjust the heat to 350 and finish cooking the wings until the internal temperature is 160 degrees.
When the wings are cooked, place in a large bowl and toss with 1/4- 1/2 cup of the Alabama White Sauce. Reserve the remaining sauce for dipping. Serve warm or at room temperature. Tasty either way.