Alabama White BBQ Sauce
Tangy, peppery mayo-based sauce built for smoked chicken — no cooking required.
- mayonnaise¾ cup
- apple cider vinegar2 tbsp
- prepared horseradish1 tbsp
- coarse black pepper1 tsp
- lemon juice, freshly squeezed½ lemon
- sugar1 tsp
- cayenne¼ tsp
- garlic, grated1 small clove
- 1
Whisk together the mayonnaise, apple cider vinegar, prepared horseradish, coarse black pepper, lemon juice, sugar, cayenne, and grated garlic until smooth.
- 2
Rest for at least 30 minutes — or overnight in the fridge — so the flavors marry. The sauce improves significantly with time.
- 3
To finish smoked wings: toss or dunk the wings straight off the smoker. The residual heat lightly sets the sauce onto the skin. Serve extra sauce alongside as a dip — do not return wings to the grill after saucing.
Cook it with a chef at your shoulder.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.