Here's the wing recipe you've been waiting for! I mixed up a batch of my Award Winning White BBQ sauce for this week's wing recipe. If you're not familiar with Alabama White BBQ sauce, you definitely need to try my version. Instead of a tomato base (think ketchup), the base for this sauce is mayonnaise. Duke's mayonnaise in particular. A healthy dose of vinegar, garlic, and black pepper make this sauce very unique and especially well suited for chicken whether it's grilled, smoked, or baked.
Whisk all ingredients together in a medium bowl. Refrigerate until ready to use.
⅓ cup apple cider vinegar
Juice of 1 large lemon
2 T. white balsamic vinegar
¼ t. granulated garlic
½ t. salt
1 t. freshly ground black pepper
2 ½ t. prepared horseradish
1 t. ground mustard powder
¼ t. paprika
¼ t. ground cayenne pepper
½ t. white sugar
1 t. Worcestershire sauce
Additional black pepper to taste
2 - 2 1/2 lbs. of chicken wings, separated and tips removed
Preheat oven to 250 degrees F. Spray a baking sheet with non-stick spray.
Place wings in a large bowl and drizzle with olive oil. Season with salt, pepper, and granulated garlic. Place on prepared baking sheet in a single layer.
Bake for 30 minutes. Remove from oven and turn wings over. Increase oven temperature to 400 degrees F. Return to oven for an additional 30 minutes baking time.
While wings are baking, was the large bowl you used earlier. You're going to need it now!
Remove wings from oven and place in large bowl. Add about half of the Lolly's Alabama White BBQ Sauce. Toss to coat. Add more sauce until thoroughly coated. Serve immediately with additional sauce on the side if desired.