3 TO 5 SERVINGS
Wine pairing: Kendall-Jackson Vintner’s Reserve Chardonnay, California
“SMOKED” WINGS INGREDIENTS
- 1/2 cup [85 g] light brown sugar
- 1/4 cup [60 g] salt
- 1/4 cup [25 g] smoked paprika
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1/2 tsp ground ginger
- 5 lb [2.3 kg] chicken wings, rinsed and patted dry
ALABAMA WHITE BARBECUE SAUCE INGREDIENTS
- 1 cup [240 g] mayonnaise
- 1/4 cup [60 ml] apple cider vinegar
- 1 tsp honey
- 1/2 tsp Crystal hot sauce
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
- Pinch of cayenne pepper
Preheat the oven to 425°F [220°C]. Line a half sheet pan with parchment paper.
To make the wings: In a medium bowl, stir together all the dry ingredients. Add the wings and toss with the dry rub to coat, patting so the rub sticks. Place the wings on the prepared pan and cook for 12 to 15 minutes, or until golden brown and cooked throughout. Let cool for 10 minutes before serving.
To make the sauce: In a medium mixing bowl, whisk together all the ingredients. Enjoy immediately or keep refrigerated in an airtight container for up to 3 months.