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. 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. 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. 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. Check out my post for Alabama White BBQ Sauce with Recipe. It’s so delicious. 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. 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.
Try Some of My Other Popular Chicken Wing Recipes
Buffalo Wings Recipe BBQ Chicken Wings Jalapeno-Cheddar Chicken Wings Grilled Lemon-Pepper Chicken Wings Grilled Jerk Chicken Wings Grilled Ghost Pepper Chicken Wings Sticky Habanero Glazed Chicken Wings Pressure Cooker Chicken Wings Get More Chicken Wing Recipe Here
NOTE: This recipe was updated on 8/28/24 to include new information and photos. It was originally published on 7/31/19.
