These grilled chicken wings are brined for flavor, dry rubbed, fire grilled, then drenched in a homemade white bbq sauce. Get the recipe and get grilling!
I recently posted a seriously awesome white bbq sauce recipe (aka Alabama White BBQ Sauce), and noted that it goes perfectly with grilled or fried chicken. I'm here to testify that - YES! It is so good on chicken!
If you're a fan of grilled chicken slathered in bbq sauce, this recipe is a must-try. Print it out today, add it to your recipe box. It will quickly become one of your new go-to chicken wing recipes. If you're a fanatic like me, you'll love this one.
The recipe starts by brining the chicken in a flavorful brine, which we'll discuss. Then we rub the wings down in a good Cajun seasoning blend for extra flavor. After that, it's onto the grill to get them nice and crispy. Finally, they're slathered in a white bbq sauce that we're making from scratch.
It doesn't get any better than this, my friends. Let's get cooking! First, let's break down the process.
About the Chicken Wing Brine & Brining Process
Brining chicken adds extra flavor to the chicken and also helps tenderize the meat. A simple brine is water and salt with extra seasonings added in. When you submerge the chicken wings in the brine, the chicken absorbs some of the salt and water, and added flavors, through osmosis, resulting in more flavor and more tender meat.
You can use water and salt alone for your brine, but I am bringing in a few extra ingredients to build a bit more flavor. Here are the chicken wing brine ingredients:
- Salt.
- Water.
- Garlic Cloves. Smashed.
- Fresh Peppercorns.
- Honey.
Simply mix together the water, salt, garlic, peppercorns and honey. Then, submerge your chicken wings in the brine. Cover and refrigerate for at least 3 hours.
You can brine the chicken for longer. I often brine my chicken wings overnight to get more flavor penetration. This brine is good for 2 pounds of chicken wings.
About the Alabama White BBQ Sauce
Alabama white bbq sauce is one of my new favorite bbq sauces. It is essentially a barbecue sauce made from mayonnaise, vinegar, mustard, brown sugar and horseradish with a smattering of other ingredients. It was invented in Northern Alabama and is a staple there for serving up bbq chicken and other wonderful foods fresh off the grill or out of the smoker.
Alabama White BBQ Sauce Ingredients
- Mayonnaise.
- Apple Cider Vinegar.
- Brown Mustard. I use a spicy brown mustard.
- Brown Sugar.
- Prepared Horseradish. I use a hot horseradish.
- Lemon Juice.
- Worcestershire Sauce.
- Hot Sauce.
- Garlic Powder.
- Onion Powder.
- Cayenne Pepper.
- Salt and Black Pepper.
To make it, simply whisk all of the ingredients together in a large bowl.
Check out my post for Alabama White BBQ Sauce with Recipe. It's so delicious.
Let's Grill These Chicken Wings - The Recipe Steps
When you're happy with the brine and you're ready to grill up the wings, remove and pat the wings dry. You want to get them as dray as you can. This helps the skins to crisp up on the grill.
Next, set the brined chicken wings into a large bowl and rub the Cajun seasonings into the skins. Get it in there!
Next, 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.
You'll get a nice char on them on the grill. I love this.
They are done when they reach an internal temperature of 165 degrees F. when measured with a meat thermometer. I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate). Works great!
Once cooked through, toss the wings with the Alabama White BBQ Sauce and serve.
BOOM! These chicken wings are so good!
You can brush on the white bbq sauce, or dunk the chicken wings before popping them into your mouth, or both. You're doing to love this sauce.
I hope you enjoy them. One of my new favorite chicken wing recipes.
Recipe Tips & Notes
- Need a thermometer in your kitchen? I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate). Works great!
- When brining the chicken wings, go for overnight if possible. This will get more flavor penetration.
- When ready, you can brush on the white bbq sauce, or dunk the chicken wings before popping them into your mouth, or both. So good!
Storage & Leftovers
Storing your Brined Grilled Wings with Alabama White BBQ Sauce in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate your wings promptly.
Try Some of My Other Popular Chicken Wing Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Brined Grilled Chicken with Alabama White BBQ Sauce Recipe
Ingredients
FOR THE GRILLED CHICKEN WINGS & BRINE
- 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
FOR THE ALABAMA WHITE BBQ SAUCE
- 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
FOR THE ALABAMA WHITE BBQ SAUCE
- Whisk all of the ingredients together in a small bowl until smooth.
- 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.
FOR THE CHICKEN WINGS
- 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.
- Remove and pat the wings dry.
- Set them into a large bowl and rub the Cajun seasonings into the skins. Get it in there!
- 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.
- Once cooked through, toss the wings with the Alabama White BBQ Sauce and serve.
Notes
Nutrition Information
Rick Winkler says
Hi Mike,
Yours is pretty much the ONLY site I follow. Just did your Alabama wings (Smoked with Grapevine chips). Magic result. Only suggestion would be to moderate salt added, other than the brine. Keep the inspiration coming. Rick W Sydney Australia.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Rick. I appreciate the comments, and thanks for following!! Keep it spicy! =)
Cindy says
This sauce is amazing!! So tangy, creamy and complex. I love it on everything—wings, tacos, even as a dip for chips and veggies. Next I’m going to try it as a salad dressing…. Thank you and please keep the great recipes coming!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Cindy!
jamie parisi says
Mike
I love Alabama sauce on chicken.
What style of hot sauce would you use.
Michael Hultquist - Chili Pepper Madness says
Hey, Jamie. Yes, SO GOOD on chicken. I like a simple Louisiana Style hot sauce, like Crystal or Tabasco, but I often use my own homemade blends. Lately I'm using a lot of my simple habanero hot sauce.
John says
Haven’t tried the white bbq sauce yet. Was wonder how to use it on pork tenderloin and would you marinate it in the sauce before cooking?
Michael Hultquist - Chili Pepper Madness says
Hey, John. I hope you enjoy it. This is actually GREAT with pork tenderloin, definitely a nice flavor combination. You can use it as a marinade if you'd like. Let me know how it turns out for you. Enjoy!
Patrick says
“I oven brine my chicken wings overnight” is this a typo or a real technique?
My mouth was watering as I read the recipe for the this chicken and the bbq sauce. This is on next weekends menu!
Michael Hultquist - Chili Pepper Madness says
Patrick, oops! I meant "I often brine"... Thanks for catching that! I hope you enjoy the wings.