Bama' White Wings

Football season is upon us, and this recipe, TO THIS DAY, is still my absolute favorite wing recipe. Big Bob Gibson's was the first Alabama white sauce I had and I thought to myself ' I could make this'. So that's exactly what I did.

This recipe is done on the Blackstone (I prefer my wings on there but you cook them on whatever you choose). 

Ingredients:

• 5 lbs chicken wing sections
• Seasoning of choice (go with Cluck Dust you won't be sorry)
• 1 lime sliced
• 1 cup mayo
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 3 heaping tablespoons of prepared horseradish 
• 2 tbsp smoked paprika
• 2 tbsp coarse black pepper
• 1 tbsp cayenne pepper
• 1 tbsp salt
• Worcestershire sauce (to your taste, I like a lot)

Steps:

1. Prepare your sauce by combining mayo, horseradish, Worcestershire, cayenne, black pepper, salt, paprika, and honey. Mix well and refrigerate. 
2. Turn up your Blackstone to high heat
3. In a separate bowl- combine your seasoning and wings. You can add cornstarch for crispiness.
4. Put avocado oil on your griddle and place wings on there. Flip once each side is crispy. Removed once internal temperature reaches 165 degrees.
5. Place wings in a bowl and mix with sauce. Plate and garnish with lime.