Chef Tom's Alabama White Chicken Wings are a delicious way to enjoy a backyard BBQ. Grilled to perfection on Yoder Smokers YS640s Pellet Grill, they'll leave your mouth watering for more. The smoky aroma with homemade Alabama White Barbecue Sauce makes these wings unforgettable!
WHAT YOU'LL LOVE
- Coating the wings in olive oil and lemon juice before seasoning gives the salt and pepper something to cling to, rather than seasoning a dry surface that would shed seasoning on the grill
- Building the Alabama White Sauce while the wings cook means it's ready the moment they come off the grill, with no gap between cooking and saucing
- Dipping the wings fully in the sauce immediately after grilling, rather than brushing it on, coats every surface evenly and lets residual heat help the sauce cling
- Using horseradish and hot pepper honey together in the sauce balances sharp heat against a touch of sweetness, giving the Alabama White Sauce more complexity than a plain mayo-vinegar base would
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Calories
357
This recipe is for Chef Tom's Alabama White Chicken Wings. You will learn how to grill these to perfection on the Yoder Smokers YS640s Pellet Grill. Smoky aroma covers your wings, then you toss in a homemade Alabama White Barbecue Sauce for an unforgettable taste!
Ingredients
- 5 lb chicken wings
-
extra virgin olive oil
- juice of 1 lemon
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, coarse ground
-
Jacobsen Salt Co. Kosher Sea Salt
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tbsp prepared horseradish
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
-
2 tsp Reida Farm Hot Pepper Infused Honey
-
1/2 tsp Jacobsen Salt Co. Black Garlic Infused Sea Salt
-
1/4 tsp Jacobsen Salt Co. Tellicherry Black Peppercorns
For the Alabama White Sauce:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 450° F, set up for direct grilling (diffuser removed) and GrillGrate panels in place over the fire box.
Drizzle extra virgin olive oil and a squeeze of lemon juice over the surface of the chicken. Season generously with Jacobsen Salt Co. Tellicherry Black Peppercorns, course ground and Kosher Sea Salt. Toss well to coat.
- Place the chicken wings on the GrillGrates, directly over the fire. Cook until slightly charred and crispy, then flip and cook the opposite side, moving wings around as needed to cook evenly. When the internal temperature of the wings reaches 175° F, remove from the grill.
- While the chicken cooks, make the Alabama White Sauce. Combine all ingredients and whisk well to combine.
- Immediately after removing the chicken from the grill, dip and coat completely in the Alabama White Sauce. Serve hot.
Recipe Note
Recipe FAQ
Why coat the wings in olive oil and lemon juice before seasoning them?
The oil and lemon juice give the black pepper and salt something to cling to, helping the seasoning stay on the wings through the sear rather than shedding off a dry surface.
Why make the Alabama White Sauce while the wings are still on the grill?
Building it during the cook means the sauce is fully whisked and ready the moment the wings come off, with no gap between grilling and dipping.
Why dip the wings fully in the sauce instead of brushing it on?
A full dip coats every surface evenly, and doing it immediately off the grill lets residual heat help the sauce cling to the wing rather than sliding off a cooled surface.
Why include both horseradish and hot pepper honey in the sauce?
The horseradish adds sharp heat while the honey brings a touch of sweetness, balancing the sauce beyond what a plain mayo-and-vinegar base would provide on its own.
What internal temperature should the wings actually reach?
This recipe pulls them once they surpass 175°F, comfortably above the USDA minimum of 165°F for poultry — no correction needed here.
How indoor-friendly is this recipe?
3 out of 5 — a broiler or air fryer can crisp the wings in place of the grill, and the Alabama White Sauce comes together entirely by hand; you'll lose some of the char from direct-fire grilling.
Recipe Highlights
Oil-and-lemon base coat: Helps the dry seasoning stick through the cook.
Parallel sauce-making: Ready the moment the wings finish grilling.
Full-dip coating: Uses residual heat to help the sauce cling evenly.
Horseradish-honey balance: Builds sharp heat and sweetness into the sauce.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.95 oz
- per serving
- Calories
- 357
- Carbs
- 19 grams
- Protein
- 8 grams
- Fat
- 28 grams
- Sodium
- 1343 milligrams
