While North Carolina has vinegar, South Carolina has mustard, and Memphis has tomato, Alabama is the home of white barbecue sauce. As legendary in the state as “Bear” Bryant, the mayonnaise-laden, vinegary sauce is traditionally served with chicken. Whether the Tide wins the game or not, serving this sauce is sure to be a victory.
Make the barbecue sauce and the marinade the night before the tailgate. Put the sauce in an airtight container and the marinade in a large zip-top bag and place both in the fridge overnight. When you get your tailgate area set up, place the chicken in the marinade and light the grill. By the time the grill is hot, your chicken will be ready to go.
- 1 cup mayo
- ¾ cup cider vinegar
- 2 tablespoons sugar
- 2 small cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon horseradish
- ¼ teaspoon ground red pepper
- 2 T olive oil
- 1 T lemon juice
- 1 t dried oregano
- 1 t dried thyme
- 1 t kosher salt
- 1 t black pepper
- ½ t garlic powder
- 24 chicken wings
- For sauce, process all ingredients in a food processor or blender until smooth.
- Transfer to an airtight container for easy transport, and chill 2 hours or up to 1 week.
- Combine olive oil, lemon juice, oregano, thyme, salt, pepper, and garlic powder in a gallon-sized zip-top freezer bag.
- Add chicken wings, seal, and turn bag several times to coat chicken evenly. Marinade 30 minutes.
- When ready to cook, preheat grill to medium-high heat.
- Lightly coat grill rack with cooking spray, and grill covered, turning occasionally, about 15-20 minutes, or until cooked through.
- Serve with sauce for dipping.
- *Note: You can also bake these wings at 400°F for 45-50 minutes.
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