Spicy Chicken Wings With Alabama White Barbecue Sauce

Renowned chef, restaurateur and media personality Mario Batali has teamed up with NASCAR to create a one-of-a-kind, officially licensed NASCAR cookbook, "Mario Tailgates NASCAR Style: The Essential Cookbook for NASCAR Fans."

The book is full of nearly 100 recipes perfect for any NASCAR party.

Spicy Chicken Wings With Alabama White Barbecue Sauce

Talladega Superspeedway is in the heart of Alabama where the unique sauce is popular. Talladega is the track that helped bring about the use of restrictor plates. Speeds are down now, but the long backstretch allows the cars to run wide open, and that's almost as fast as these wings will disappear.

Serves 6 to 8

For the barbecue sauce:

1 cup mayonnaise

½ cup white vinegar

2 tablespoons sugar

1 tablespoon freshly squeezed lemon juice (1 lemon)

1 teaspoon prepared horseradish

1 teaspoon salt

1 teaspoon black pepper

For the rub:

2 tablespoons chili powder

2 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon salt

½ teaspoon cayenne

½ teaspoon ground cumin

¼ teaspoon ground cloves

3 tablespoons extra-virgin olive oil

24 chicken wings

In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in a refrigerator or ice-filled cooler for up to three days. In a small bowl, combine the dry ingredients. Rub the chicken wings with the olive oil then liberally with the spice mixture. Transfer to a resealable freezer bag and keep cold in a refrigerator or ice-filled cooler until ready to use for up to four hours. Grill the wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. You'll have to turn the wings a few times toward the end of the cooking to keep them from charring. Serve the wings with a generous helping of Alabama White Barbecue Sauce.