1. To make the white barbecue sauce: In a large bowl, whisk together the mayonnaise, vinegar, Dijon, brown sugar, horseradish, lemon juice, Worcestershire sauce, hot sauce, garlic powder, onion powder, cayenne pepper, ½ teaspoon of the salt, and ½ teaspoon of the black pepper until smooth. Refrigerate until ready to use. Sauce can be stored in an airtight container for up to 5 days.

2. In a separate large bowl, season the chicken drumettes with the remaining 1 teaspoon kosher salt and 1 teaspoon black pepper. Add 1 cup of the white barbecue sauce. Using a rubber spatula, stir the drummettes until evenly coated in the sauce.

3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour and up to overnight.

4. When ready to cook the wings, heat a grill to medium-high heat. Line a sheet pan with a wire cooling rack.

5. Remove the wings from the refrigerator and place them on the prepared sheet pan. Using a paper towel, pat the drumettes to remove the excess marinade.

6. Transfer ½ cup of white barbecue sauce to a small bowl for brushing.

7. Transfer the drumettes from the sheet pan to the grill, leaving about 1” of space between them. Close the lid and cook for 3 minutes. Open the lid, turn the wings, and brush them with barbecue sauce. Close the grill and cook for another 3 minutes. Repeat this process until the chicken is nicely charred and the internal temperature registers 165° on an instant-read thermometer, about 12 to 15 minutes total.

8. To serve, place the chicken wings on a large platter and garnish with chopped parsley. Serve immediately with the remaining white barbecue sauce.

9. Leftovers can be stored in an airtight container in the refrigerator for 1 day.

Recipe adapted from: Chili Pepper Madness

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