SPICY CHICKEN WINGS WITH ALABAMA WHITE BARBECUE SAUCE

FOR THE BARBECUE SAUCE:
1 cup mayonnaise
1/2 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
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
3 tablespoons extra-virgin olive oil
24 chicken wings

In medium bowl, combine all ingredients for sauce. Cover until ready to use, or keep cold in refrigerator or ice-filled cooler up to 3 days.

In small bowl, combine all dry ingredients for the rub. Coat the chicken wings with olive oil and then liberally with spice mixture. Transfer to freezer bag and keep cold in refrigerator or ice-filled cooler until ready to use or for up to four hours.

Grill wings over medium-high heat until meat is no longer pink near the bone, about 18 minutes. Turn the wings a few times toward the end of cooking to keep them from charring. Serve sauce on the side.

Source: Mario Tailgates NASCAR Style by Mario Batali