These chicken wings fly deep into the South where the smokehouse infuses dark hickory flavor, and the BBQ sauce lightens it up with a tangy balance. Spicy and full of chicken flavor, these wings have a smoky finish, and when slathered with a vinegary sauce and paired with grilled peaches, it just may be the perfect combination.
I’m a wing man. Like most guys, I can gnaw through a mound of wings with less effort than my wife uses to daintily consume a chicken salad sandwich. There is something about the ritual of eating chicken wings that appeals to my carnivorous instincts. And these wings are easy.
I keep it simple. Meaty chicken wings are rubbed with a mixture of spices and go into a slow smoker for a heavy hit of hickory flavor. And while they cook, it’s time to get sauced.
Mayonnaise is the key ingredient for my white sauce based on the one made famous by Big Bob Gibson Bar-B-Q in Decatur, Al. Just four ingredients in my version, and while some add hot sauce and a kick of horseradish that is more like a white remoulade to my taste buds. It’s easy with mayo, vinegar, salt and a hefty pinch of black pepper. This balanced sauce works perfectly with these wings; it makes a great coleslaw base, too.
Fire up the smoker and cook a batch of these wings for your next party.
- 1½ cups mayonnaise
- ¼ cup apple cider vinegar
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon kosher salt
- 8 peaches
- 2 tablespoons olive oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon kosher salt
- 24 (about 5 pounds) whole chicken wings
- In a covered mixing bowl, add all ingredients, whisk to combine, cover and chill until ready to serve.
- Prepare a gas (or charcoal) grill on high heat. Slice the peaches in half and remove the stone. Lightly brush the open side of the peaches with olive oil and place on the hot grill grates. Cook just until the peaches show grill marks; do not move the peaches around. Remove the peaches and keep warm for serving.
- In a covered airtight container, add all the dry ingredients, cover, and shake to combine.
- Place the wings in an aluminum foil pan and sprinkle with the dry rub until covered on all sides. Refrigerate for a minimum of 1 hour or overnight.
- Prepare an indirect smoker with hickory wood and bring the cooking chamber to a temperature of 225ºF.
- Place the pan with the chicken wings in the smoker and cook until done, about 90 minutes. Test the largest wing by pulling it apart (it should separate easily) to see that there is no blood visible. Check the internal temperature of the meat; it should register at least 175ºF.
- Add the wings and peaches to a platter and serve with portions of the sauce on the side for dipping.
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