Ingredients
This recipe takes me back to my time living in Columbus, Georgia. My family and I loved visiting Big Bob Gibson's in Alabama, where I would order the chicken with white sauce. It was my favorite thing on the menu—this is my version of a classic Southern combo. I love the combination of classic chicken wings covered with creamy white sauce and crunchy peanuts.
Chicken Wing instructions:
Pat the chicken wings dry using paper towels. With a fork, puncture holes all over the wings. Place them in a large resealable plastic bag or glass bowl with the Italian dressing, then toss. Cover the bowl, or seal the bag, then refrigerate for 4 to 6 hours.
Set up your grill for indirect cooking (see page 4 of The Complete Barbecue Cookbook for details). Fill a charcoal chimney with lump charcoal and light it with a fire starter cube. When the coals have turned gray, dump them into the grill on the opposite side, opposite a disposable aluminum pan. Replace your cooking grate, close the lid and open the top and bottom vents until the grill temperature reaches about 275 degrees F. Continue to monitor the grill, adjusting vents as needed, until it reaches a cooking temperature of 300-325 degrees F.
About 15 minutes before you plan to put your wings on, place one or two small cherrywood chunks directly on the hot coals, then close the lid.
Remove the wings from the marinade and pat them dry with paper towels. Season according to ingredient list.
When the grill has reached its ideal temp, place the wings on the indirect side over a drip pan and cook for 20 minutes. If the wings start to crust up, spray them with the butter spray and rotate. Cook for another 20 minutes, spraying and rotating as necessary.
After 40 minutes, the wings should be close to done. You want the internal temperature to be at least 165 degrees F. I like to take my chicken wings to between 180-190 degrees F. The higher temperature and longer you cook them makes them more tender while rendering the fat under the skin.
Remove them from the grill and let them rest for five minutes. While the wings are resting, its time to prepare the sauce.
Classic White BBQ Sauce instructions:
Add all ingredients to a large bowl and mix thoroughly.
Dunk each wing in the sauce, place them on a serving tray and top them with the chopped peanuts, scallions and another light sprinkle of Pirate's Pleasure. Serve extra sauce on the side for dipping.
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AWARD WINNING RUBS AND SAUCES
Our flavor forward rubs and sauces are used by professional pit-masters across the nation to bring home championships. We offer a wide range of varieties that work well on all cuts of meat and vegetables, try one out for yourself!