Don’t you just want to reach into the screen and grab one?!!

Well, don’t worry! I’ve made these super easy to fix, and you can be enjoying one (or THREE!) in no time! 😉 I promise! 😀

Though most of the time we, like most people, enjoy wings as an appetizer, we also enjoy them on occasion as the main dish making for a nice, light, summer supper treat. And that’s what was clearly going to happen with these guys because they were HUGE. I’d never seen wings and drumettes as big as these before! Honestly, they weren’t all that much smaller than a normal-sized chicken thigh!

So it was going to be wings for supper! And my hubby was already smilin’ like he was eatin’ a banana sideways! 😀

So not to keep you waiting, let’s get crackin’! 😀

I always like to start with a nice homemade rub. You don’t have to buy those premixed ones that are so expensive. You probably have everything you need right on hand. And if you don’t, you might want to start collecting a few more spices, buying them online in larger quantities so that it’s economical, and you can create about any style of rub that your heart desires! 😀

The pan above is a 7″ x 11″ pan….uhm, yea – –  those were some humungous wings!!   Great for snacking on while watching the new Jurassic Park movie coming out. LOL!!

Seriously!

You might want to consider making these for a movie night party designed specifically for that movie! 😉 Add in some deviled “dinosaur” eggs and a nice “forest” of fresh broccoli “trees”, baby carrot “petrified logs”, and fresh mushrooms for dipping into a bubbling pool of homemade cheese sauce, and you’d be all set! 😀

After your jurassic-sized wings have been thoroughly coated and marinated for awhile, toss them onto a medium-heat grill and close the lid. Just let them do their thing, then turn them, close the lid again, and let them get done with nice grill marks without any constant turning, basting and fuss.

Once the wings are done, lightly baste them with barbecue sauce and grill each side just a bit to set the sauce! 😀

I can’t tell you how hard it was to wait for them to cool!!! 😀

Then, while they rest, you can whip up the best part! The Alabama white barbecue sauce that I made is a MUST!

You won’t hear me say this often, maybe never again and this may be a first….but I NAILED IT on the old-fashioned white barbecue sauce. I truly did. It might not be as good as the original made famous by Big Bob Gibson who first created it for his Bar-B-Q restaurant down in Decatur, Alabama, clear back in 1925, but it sure was close!! You can increase the heat if you like, by adding a bit of hot horseradish, but I had to keep it milder than what I would normally like for just myself so that my hubby could tolerate it and enjoy it, too. So simply adjust the heat to your own preference. 😀

I enjoy making the white barbecue sauce the day before actually, too, so you may want to make it ahead of time as well. It gives it a chance to mellow out a little and let the flavors meld together.

Both the wings and the sauce are delicious on their own, and the white bbq sauce can be used for many, many things, but when those wings hit that sauce….omg….it’s a match made in heaven! 😀

I still have a bit of it leftover, and I admit it…..I admit it….I have snuck a spoonful of it. Ok – – two.

I know.

But I couldn’t control myself knowing it was out there….calling me!!!

You can use this sauce as I did, just at the end for drizzling, or you can use it to marinate the chicken in and baste it while grilling, too! Because it doesn’t have hardly any sugar in it, (and you can leave it out completely if you prefer), it doesn’t burn! 😀

I served these knock-your-socks-off wings with barbecued baked beans, spicy oven roasted potatoes, and ice cold beers….and…

…BOY did this go down easy on a hot day! Lemme tell ya! 😉
Hope you enjoy, and happy grilling! 😀

Yield: 9 very large wings

Grilled Cajun Wings with Alabama White Lightning BBQ Sauce

Print

Ingredients

To Start:

• 9 large wings, rinsed and patted dry (or 12-15 smaller ones)
• 1/4 cup hot barbecue sauce, (I used Sue Bee Honey's Louisiana-Style Barbecue Sauce the first time, and Sweet Baby Ray's Honey Chipotle the second time and both were excellent!)

For Dry Rub:

• 1 Tbl. smoked sweet paprika
• ½ Tbl. regular table salt
• ½ Tbl. garlic powder
• 1 tsp. coarse ground black pepper
• 3/4 tsp. onion powder
• 1/2 tsp. dried leaf oregano
• 1/2 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 1 tsp. cajun seasoning such as Slap Ya Mama
• 1 Tbl. (packed) dark brown sugar

For White BBQ Sauce:

• 1 cup mayonnaise
• 1/3 cup apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Frank's Red Hot sauce
• 1/8 tsp. cajun seasoning such as Slap Ya Mama
• 1/16 tsp. cayenne

Instructions

Rinse and pat dry wings, then set onto a baking sheet or in a shallow dish.

In medium to small bowl, combine rub ingredients until very well mixed.

Sprinkle half onto one side, turn over carefully, not disturbing the rub, and sprinkle other side until they are all coated well.

Cover and marinate for several hours or overnight. If in a rush, it's ok to go ahead and proceed, though. They're just a bit better if they have time to absorb the rub is all.

Heat grill to medium heat. Oil grates with a vegetable oil-soaked wad of paper towels using tongs.

Carefully place wings onto grill, minimally disturbing the rub, close lid and leave them be.

Cooking time depends on the size. Most regular-sized wings take about 16-20 minutes, but these took a total of 35! So use your best judgement. *Turn them halfway through cooking. And keep lid closed.

When they're done, (check the biggest one in the thickest part with a knife to see, or use an instant-read thermometer), baste them with the regular barbecue sauce, and cook on both sides for a total of 3-5 minutes longer to set the sauce.

Remove and let rest while you make the sauce if not already made.

To Make White Lightning Sauce:

Stir, then whisk, the mayo, vinegar and worcestershire until smooth. Whisk in rest of ingredients until well mixed. Chill for several hours or overnight, or serve immediately. (I like it best the next day, though.)

Serve wings hot, drizzled with sauce, and serve a little extra for dipping.

Leftover sauce is great on anything from grilled or pulled meats, to salads and slaws, or even a dip for veggies, fries and potato wedges!

Notes

*I highly recommend making the white barbecue sauce the day or evening before. But if you're in a pinch, just make it first and chill it, so that the flavors will have a little bit of time to meld and mellow.