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Supper Club Smoked Wings with White Barbecue Sauce

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Chef Kelsey Barnard Clark likes to season chicken wings with a smoked paprika-based rub and roast them at high heat until crispy. The wings are a big hit at her “supper club,” which is what she calls any last-minute meals that she throws together whenever friends come over. “The wings taste as if they’ve just been pulled off the grill, but they cook in the oven in 15 minutes flat,” Clark explains. “So invite a few friends, serve these with a side of Alabama White Barbecue Sauce, and see how easy an impromptu dinner party can be!” This recipe and several other Kentucky Derby-friendly party foods can be found in Clark’s new cookbook, Southern Grit. 

Prep Time 10 minutes
Cook Time 15 minutes
Servings 3 to 5

Ingredients

  • 1/2 cup (3 oz./85 g) light brown sugar
  • 1/4 cup [2 oz./60 g) salt
  • 1/4 cup (1 oz./25 g) smoked paprika
  • 1 Tbs. onion powder
  • 1 Tbs. garlic powder
  • 1/2 tsp. ground ginger
  • 5 lb (2.3 kg) chicken wings, rinsed and patted dry

For the Alabama White Sauce:

  • 1 cup (8 1/2 oz./240 g) mayonnaise
  • 1/4 cup (2 fl. oz./60 ml) apple cider vinegar
  • 1 tsp. honey
  • 1/2 tsp. Crystal hot sauce
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. freshly ground black pepper
  • Pinch of cayenne pepper

Directions

Preheat the oven to 425°F (220°C). Line a half sheet pan with parchment paper.

To make the wings: In a medium bowl, stir together all the dry ingredients. Add the wings and toss with the dry rub to coat, patting so the rub sticks. Place the wings on the prepared pan and cook for 12 to 15 minutes, or until golden brown and cooked throughout. Let cool for 10 minutes before serving.

To make the sauce: In a medium mixing bowl, whisk together all the ingredients. Enjoy immediately or keep refrigerated in an airtight container for up to 3 months.

Adapted from Southern Grit by Kelsey Barnard Clark (Chronicle Books, 2021).

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