White Barbecue Chicken Wings

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  • 4Servings
  • 00:20Prep Time
  • 00:30Cook Time


  • 12 plump chicken wings (tips removed and cut at the joint)
  • juice of 1 lemon (plus extra for grilling, if desired)
  • 1 teaspoon Johnny’s Organic Pepper
  • 1 (12 oz) bottle Johnny’s Roasted Garlic & Herb Marinade & Wing Sauce; divided
  • 2 teaspoons white Worcestershire sauce for chicken
  • 2 teaspoons apple cider vinegar
  • 2 teaspoon creamy horseradish sauce
  • 2 teaspoons brown sugar


  1. Place chicken in a large (non-reactive) bowl of cold water along with the juice of lemon.
  2. Swish pieces around and then dry on paper towel and sprinkle with pepper.
  3. Return chicken to the (rinsed) bowl; set aside.
  4. Pour all but 1/3 cup of Johnny’s marinade in a separate (smaller) bowl along with Worcestershire sauce, vinegar, horseradish sauce and brown sugar.
  5. Whisk all ingredients together and pour over chicken; mix gently so that all chicken pieces are coated with the white barbecue sauce.
  6. Chill for 2 hours then allow to sit at room temperature for 20 minutes, mixing occasionally. 
  7.  Heat oven to 350 degrees F. Heat barbecue to medium heat.
  8. Transfer chicken pieces to a large baking side (you will want only one layer of chicken) and bake for 25 minutes.
  9. Finish the chicken on the grill for 5-8 minutes, turning pieces to brown on both sides (this can also be done under the broiler). 
  10. Transfer chicken to a warmed serving platter.
  11. Heat the remaining 1/3 cup wing sauce and drizzle over the wings. Serve hot or at room temperature.
  12. To char lemons, cut in half and place fruit side down on the grill for 3-4 minutes; serve with chicken.

Yield: 24 pieces.

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