Servings Prep Time Cook Time
Multiple 5 minutes 2-3 minutes
- 500g Mayonaise
- 250g Cider Vinegar
- 10g Paprika
- 5g Hot Sauce
- 5g Salt
- Mix all the ingredients together.
- Decant into an airtight container and the sauce will last up to three months.
- Dunk chicken into the sauce 30 minutes before the end of the cooking process. Then place back in the oven to form a delicious carmelised crust.
5. Use the left over sauce by bringing it to a gentle simmer on the stove or in a skillet in the Charlie oven. Once it has cooked through serve alongside the chicken as a white BBQ sauce.
Make the sauce ahead of time and keep it in the fridge.
This sauces works with pork as well.