| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 cup cayenne pepper hot sauce
- 2 pounds jumbo chicken wings, tips removed, drummettes and flats separated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon gochujang paste
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon mustard powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, chopped
- 1 small knob peeled ginger, chopped (can substitute 1 teaspoon ginger powder)
Instructions
- For the wings: Preheat a grill to 300 degrees F.
- Combine salt, brown sugar, chili powder, garlic powder, onion powder and black pepper in a mixing bowl. Reserve 1 teaspoon for the barbecue sauce, then add hot sauce and chicken wings and mix by hand until fully incorporated. Allow wings to marinate at room temperature for 1 hour or refrigerated up to 24 hours.
- For the Alabama white barbecue sauce: Place mayonnaise, vinegar, gochujang, salt, Worcestershire, mustard powder, cayenne, black pepper, garlic, ginger and reserved spice mix in a food processor or blender and puree until completely smooth. Transfer to a serving dish and refrigerate until ready to serve.
- Grill wings, turning every 10 minutes to prevent the sugars from burning, until they reach an internal temperature of 165 degrees F, about 1 hour. (Be sure to take the temperature on both the drummettes and flats, as they have different cooking times.) Serve with Alabama white barbecue sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 883 |
| Total Fat | 75 g |
| Saturated Fat | 16 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 41 g |
| Cholesterol | 274 mg |
| Sodium | 1504 mg |
Reviews
DO NOT marinate these overnight for 24 hours like it says you can. They were so salty to the point of being inedible. Also, the Alabama white sauce. It’s no longer Alabama white once you add gochujang. The sauce was okay. Nothing special. Maybe these would be better if they only marinated for a hour or so but this rating is for overnight marinating.
Been making these ever since the recipe posted. They are so gooooood. And the sauce is the BOSS! Make these your go-to hot wings.
These Pitmaster Wings with Bluebird’s BBQ sauce are amongst the BEST!