Crispy Arkansas Style BBQ Chicken Wings with Tangy White Sauce

Introduction

When most people think of barbecue, their minds immediately drift to thick, molasses-heavy red sauces. However, the true aficionado knows that some of the most complex and craving-inducing flavors come from the tangy, peppery profiles found in Arkansas-style BBQ. This recipe takes a detour from the sweet stuff to focus on a zesty, mayonnaise-and-vinegar-based white sauce that is an absolute game-changer when paired with the smoky char of an Arteflame grill. Unlike traditional grilling grates that let precious juices drip away, the Arteflame’s solid carbon steel cooktop sears the meat in its own savory fats, creating a skin so crispy it shatters upon the first bite, while keeping the meat impossibly juicy inside.

This dish is more than just a meal; it is a celebration of Southern culinary history adapted for the modern outdoor chef. The sauce, characteristic of the region, relies on a sharp acidic bite from cider vinegar and lemon, balanced by the creaminess of mayonnaise and a kick of horseradish. It is a flavor profile that cuts right through the richness of the chicken wings, creating a perfect harmony on the palate. Whether you are hosting a game day tailgate or an elegant backyard dinner, these Arkansas BBQ Chicken Wings serve as a testament to the versatility of your Arteflame grill, proving that the best flavors often come from the simplest ingredients treated with fire and respect.

Ingredients

For the best results, ensure your chicken wings are patted completely dry before seasoning. This ensures the heat from the Arteflame sears the skin rather than steaming it.

The Wings and Rub

• 3 to 4 lbs chicken wings (flats and drumettes separated)
• 2 tbsp olive oil or melted butter
• 1 tbsp coarse sea salt
• 1 tbsp freshly cracked black pepper
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for extra heat)

Arkansas-Style White Sauce

• 1 cup high-quality mayonnaise
• 1/2 cup apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp cracked black pepper
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp cayenne pepper
• 1 tsp prepared horseradish
• 1 tsp garlic powder

Garnish

• Fresh chives, finely chopped
• Lemon wedges

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal. You want to establish a solid bed of coals to heat the griddle cooktop.
2. Allow the grill to heat up for about 15-20 minutes. You are looking for a surface temperature range where the center is searing hot (around 450°F+) and the outer edges are cooler (around 350°F).
3. Once hot, wipe the cooktop down with a lightly oiled cloth to clean and season the surface for cooking.

Step 2: Prepare the Wings and Sauce

1. While the grill heats, place the chicken wings in a large bowl. Pat them dry with paper towels to remove excess moisture.
2. Drizzle the wings with olive oil, then toss them with the salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne until evenly coated.
3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, pepper, salt, sugar, cayenne, horseradish, and garlic powder until smooth. Set the sauce aside to let the flavors meld.

Step 3: Sear and Crisp

1. Place the wings on the hotter part of the Arteflame cooktop, ensuring they are not overlapping. You want immediate contact with the hot steel to render the fat.
2. Sear the wings for about 3-4 minutes per side until they develop a deep, golden-brown crust.
3. Move the wings toward the outer, cooler edge of the cooktop to finish cooking through without burning the skin. Continue turning them occasionally for even cooking.

Step 4: Sauce and Serve

1. Once the wings reach an internal temperature of 165°F and are crispy to your liking, move them to a bowl.
2. Pour half of the Arkansas white sauce over the hot wings and toss vigorously to coat them. The heat from the wings will slightly melt the sauce, creating a glossy glaze.
3. Place the sauced wings back on the grill for just 30-60 seconds to set the sauce and caramelize slightly, then remove immediately.
4. Serve piled high on a platter, drizzled with the remaining sauce and garnished with fresh chives.

Tips

Mastering wings on the Arteflame is all about heat management. Because the flat top retains heat so well, it is easy to accidentally char the skin before the meat is cooked through if you leave them in the center for too long. The beauty of the Arteflame is the heat zones; start near the fire to get that irresistible sear, then graduate the wings to the outer ring. This "sear and slide" technique mimics indirect cooking but keeps the skin in contact with the hot steel, maintaining crispiness that grate-grilling often loses.

Regarding the sauce, do not be shy with the black pepper. The coarseness of the pepper is what defines the texture of an authentic Arkansas or Northern Alabama style white sauce. Additionally, because the sauce contains mayonnaise, it can separate if overheated. That is why we recommend tossing the wings off the heat first, and only flashing them on the grill for a few seconds at the end. This preserves the creamy integrity of the emulsion while warming the flavors.

Variations

While the classic white sauce is a crowd-pleaser, BBQ is all about personal expression. You can easily tweak this recipe to suit different palates without losing the soul of the dish. Here are a few ways to mix it up:

• Spicy Kick: Add a tablespoon of hot sauce or a minced habanero to the white sauce for a fiery version that cuts through the creaminess.
• Sweet & Tangy: Incorporate a tablespoon of honey or maple syrup into the sauce to balance the acidity of the vinegar.
• Smoky Chipotle: Swap the cayenne pepper for chipotle powder to enhance the wood-fired flavor profile.
• Herbed Garden: Mix in chopped fresh dill and parsley for a ranch-style twist that is fresher and lighter.
• Mustard Base: Add two tablespoons of whole grain mustard to the sauce for a specialized gold-white hybrid sauce.

Best pairings

The acidity and richness of Arkansas white sauce wings demand beverages and sides that can stand up to bold flavors. The tangy vinegar profile cuts through fat, so you want pairings that refresh the palate or complement the smokiness. A cold, crisp lager or a hoppy IPA are excellent beer choices, as the carbonation cleanses the tongue between bites. For wine drinkers, a high-acid white wine like a Riesling or a Sauvignon Blanc works wonders.

For sides, think about textures that contrast with the crispy wings. A classic vinegar-based coleslaw echoes the sauce's tang, while grilled corn on the cob—cooked right alongside the wings on the Arteflame—adds a natural sweetness. Jalapeño cornbread is another staple that offers a savory, crumbly counterpoint to the saucy, sticky wings. If you are looking for something lighter, a cucumber and onion salad provides a cool, crisp finish to the meal.

Conclusion

There is something deeply satisfying about cooking over an open fire, and these Arkansas BBQ Chicken Wings are the perfect excuse to light up your Arteflame. The combination of the heat-conducting griddle and the tangy, creamy white sauce creates a culinary experience that is distinct from the usual sticky red BBQ wings. It is a recipe that highlights the texture of the chicken, preserving the crunch of the skin while keeping the meat tender and flavorful.

Whether you are a seasoned pitmaster or new to the world of flat-top grilling, this recipe is forgiving, fun, and incredibly rewarding. It invites you to step outside, embrace the smoke, and share a unique regional flavor with friends and family. So gather your ingredients, prep your grill, and get ready to serve a batch of wings that will have everyone asking for the secret behind that incredible white sauce.