Grilled Chicken Wings with Alabama White BBQ Sauce

🧂 Ingredients

• 2 pounds chicken wings

  separated and tips removed
• 4 tablespoons salt
• 1 quart water

  or enough to cover the wings
• 5 cloves garlic

  smashed
• 1 tablespoons fresh peppercorns
• 1 teaspoon honey
• 3 tablespoons Cajun seasoning blend

  or use your favorite personal seasoning blend
• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tablespoon brown mustard

  I use a spicy brown mustard
• 1 tablespoon brown sugar
• 2 teaspoons prepared horseradish

  I use a hot horseradish
• 1 teaspoon lemon juice
• ½ teaspoon Worcestershire sauce
• ½ teaspoon hot sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste

  I use ½ teaspoon each

Instructions

• 1 Whisk all of the ingredients together in a small bowl until smooth.
• 2 Use the white bbq sauce right away, or transfer to a sealable jar and
  refrigerate a few hours to let the flavors develop and meld.
• 3 Set the chicken wings into a large bowl. Add salt, garlic, peppercorns and
  honey, then cover with water. Cover and refrigerate for 3 hours to brine. You
  can brine longer for more flavor penetration. I often brine overnight.
• 4 Remove and pat the wings dry.
• 5 Set them into a large bowl and rub the Cajun seasonings into the skins. Get it
  in there!
• 6 Heat a grill to medium heat and grill the wings for 20 minutes, turning once
  halfway through. Keep an eye on them so the skins do not overcook. They are done
  when they reach an internal temperature of 165 degrees F. when measured with a
  meat thermometer.
• 7 Once cooked through, toss the wings with the Alabama White BBQ Sauce and serve.

Nutrition Info