"AlaBrooklyn" White Sauce, Cold Smoked Chicken Wings

Matthew Kourie
May 28
2 min read

Updated: May 29

A twist on the classic Alabama White sauce shines at top NYC bbq event.

holding chicken wing — Photo by: Anthony Scerri

Rib King NYC just smoked out Industry City this past Saturday, and while crowds were still licking their fingers, Smoke Sweats BBQ and Anthony Scerri once again stood out among the top.

Intro: A Legend Returns to the Pit

This triple-threat award-winning pitmaster brought his now-iconic AlaBrooklyn White Sauce to the table—a masterstroke riff on Alabama white sauce using sour cream instead of mayo. With Father’s Day around the corner and social feeds still ablaze, there’s no better time to recreate this culinary knockout and sauce up these cold smoked chicken wings!

Recipe: Smoke Sweats Cold Smoked Chicken Wings with AlaBrooklyn White Sauce

Chicken Wings Prep:

Season chicken wings with kosher salt only.
Cold smoke chicken wings with preferred wood (applewood or hickory recommended) for 1.5 hours.

AlaBrooklyn White Sauce:

1 cup sour cream
1/4 cup white vinegar
2 tsp Dijon mustard
1/4 cup heavy cream
1 tsp garlic powder
1 tsp onion powder
2 tsp Worcestershire sauce
1 tsp black pepper
1 tbsp kosher salt
1 tbsp horseradish
1 tbsp lemon juice
1/2 tsp cayenne pepper

Method:

Whisk sour cream, vinegar, Dijon mustard, and Worcestershire sauce until smooth.
Fold in garlic powder, onion powder, black pepper, salt, cayenne, lemon juice, and horseradish.
Add heavy cream last and whisk again until cohesive.
Refrigerate sauce for at least 1 hour before use.

Final Cook & Serve:
- Refrigerate cold smoked chicken wings uncovered for 1 hour to chill and dry.
- Grill wings to 165°F internal temperature.
- Coat with AlaBrooklyn sauce. Serve hot.