Turkey Wings , Alabama White Sauce , Mayonnaise , Horseradish
Best for: A casual holiday platter with an Alabama-style finish.
Turkey wings bring plenty of rich flavor to a smaller Thanksgiving spread. A tangy white sauce served at the table gives them a familiar Alabama barbecue touch without hiding their crisp edges.
Grill: Two-zone covered grill, indirect heat at 350°F with a brief direct finish. Equipment: Covered grill, tongs, mixing bowl, whisk, instant-read thermometer.
Ingredients
1½–2 Hours Rest: 10 minutes. Total: 2 hours–2 hours 30 minutes.
Wings
- 4 lb turkey wings, separated at the joints, tips removed
- 2 tablespoons neutral oil
- 10 g kosher salt
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
White sauce
- ¾ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon prepared horseradish, drained
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon black pepper
- ¼ teaspoon table salt
Directions
Heat the grill to 350°F with direct and indirect zones. Pat the wings dry and toss with oil, salt, paprika, garlic powder and pepper.
Arrange wings over indirect heat with space between them. Close the lid and cook 1½–2 hours, turning every 30 minutes and checking earlier if the pieces are small.
Whisk all white sauce ingredients together in a clean bowl. Cover and refrigerate at or below 40°F until serving; keep the sauce away from raw poultry utensils.
Check several wing pieces in their thickest meat, avoiding bone. Continue cooking until all reach at least 165°F and the joints move easily.
Move the wings briefly over direct heat, turning for 2–4 minutes to deepen the color without burning; this finish is included in the cooking estimate.
Rest for 10 minutes and serve with the cold white sauce alongside. Refrigerate remaining wings and sauce within 2 hours.
Grilling tip: Serve the white sauce on the side so the wings keep their grilled texture until the first bite.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
