PITMASTER WINGS WITH ALABAMA WHITE BARBECUE SAUCE
Steps:
- For the wings: Preheat a grill to 300 degrees F.
- Combine salt, brown sugar, chili powder, garlic powder, onion powder and black pepper in a mixing bowl. Reserve 1 teaspoon for the barbecue sauce, then add hot sauce and chicken wings and mix by hand until fully incorporated. Allow wings to marinate at room temperature for 1 hour or refrigerated up to 24 hours.
- For the Alabama white barbecue sauce: Place mayonnaise, vinegar, gochujang, salt, Worcestershire, mustard powder, cayenne, black pepper, garlic, ginger and reserved spice mix in a food processor or blender and puree until completely smooth. Transfer to a serving dish and refrigerate until ready to serve.
- Grill wings, turning every 10 minutes to prevent the sugars from burning, until they reach an internal temperature of 165 degrees F, about 1 hour. (Be sure to take the temperature on both the drummettes and flats, as they have different cooking times.) Serve with Alabama white barbecue sauce.
MOLASSES-GOCHUJANG WINGS WITH ALABAMA WHITE SAUCE
Steps:
- For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
- For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
- Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
- Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
- Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.
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- Preheat your grill for indirect cooking at 400°F – if you are using a charcoal grill, spread lit charcoal across half of the bottom grate. If you are using a gas grill, turn half of the burners to high and leave the other half closed;
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