Have you heard of the craze that’s sweeping the nation? It’s a new kind of barbecue sauce. It’s from Alabama and it’s amazing. I first saw it on the The Kitchen on the Food Network and then it popped up in my grocery store’s magazine. It is tangy and a smidge spicy. It will be the hit of your next barbecue, promise. I made it with drummettes today, but the options for this Alabama Barbecue Sauce are as endless as your imagination.
I know you’re used to red barbecue sauce. And believe me, I love a good sweet, honey barbecue, but, this white, mayo based sauce is another level. It’s the type of sauce that you will want slathered all over whatever you’re eating it with and then you might just dip the chicken bone in and slurp it off. It’s that good. Tangy is the best word to describe it. It’s that kind of flavor that you just cannot get enough of. I knew this was a hit when my husband grabbed a little chicken wing and wasn’t dipping it, he was doing more of a dunk and scoop where you could tell all he really wanted was the sauce but his manners held him back from just drinking it out of the bowl.
Alabama Barbecue Sauce
- 1 cup Mayonanaise
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Lemon Juice
- 2 Tbsp Prepared Horseradish
- 1 tsp Dijon Mustard
Whisk all ingredients together in a medium size bowl.
Dip prepared chicken drummettes in the sauce and enjoy!
The chicken drummettes I found in the frozen section and I just sprinkled those with salt and pepper and cooked them in the oven at about 400 until they were nice and golden brown. I’m already planning another batch of this sauce to pop in a mason jar and keep in the fridge. And I may or may not drink it straight with a straw.