Starting in 1949, Baker operated the Baker's Chicken Coop stand at the Great New York State Fair, serving chicken 'broilers' to fairgoers for generations. His daughter, Reenie Baker-Sandsted, managed the stand until its closure in 2019. In 2021, a neighboring State Fair vendor, Bosco's at The Fair, began selling a dry rub mix by Reenie called 'Bob Baker's Barbecue Chicken Sauce,' which only required the addition of oil, vinegar, and egg to recreate Cornell Chicken.

I've used the ingredients listed on the back of that jar as a reference (you can also find a large batch recipe for the dry rub listed here). Traditionalists may find the lack of eggs, oil, and poultry seasoning, as well as the addition of mayonnaise, to be sacrilegious, but this version is more fridge-stable and functions somewhat like Alabama white sauce. The seasonings remain faithful to the family recipe, and eliminating poultry seasoning ensures that unwanted flavors like nutmeg are avoided.

Most/all authentic Cornell Chicken recipes include cider vinegar (typically 2 parts cider vinegar to 1 part oil). I've reduced that here to improve the sauce's viscosity. We want something that will adhere to the chicken. I've also subbed in distilled white vinegar for nostalgia's sake, as that's the flavor I grew up with. Either vinegar type can be used.

This sauce is ideal for basting on grilled or smoked bone-in chicken, but feel free to experiment by trying it on smoked turkey, grilled tofu, chicken wings, or even a fried chicken sandwich.