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Crispy Chicken Wings with Alabama White Sauce

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Crispy fried chicken wings paired with a tangy, creamy Alabama white sauce, perfect for game days or casual dinners. This easy 5-step recipe delivers a crunchy exterior and flavorful sauce that’s a Southern classic.

Ingredients

Scale
  • 2 pounds chicken wings, split into flats and drumettes
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • About 4 cups vegetable oil (1 liter) for frying
  • 1 cup mayonnaise (240ml)
  • 1/4 cup apple cider vinegar (60ml)
  • 1 tablespoon prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)

Instructions

  1. Pat 2 pounds (900g) of chicken wings dry with paper towels and set aside.
  2. In a large bowl, combine 1 cup (120g) all-purpose flour, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
  3. Toss the wings in the seasoned flour until fully coated. For extra crunch, shake off excess flour, dip wings lightly in water or buttermilk, then dredge again in flour. Set coated wings on a wire rack for 10 minutes.
  4. Pour about 4 cups (1 liter) of vegetable oil into a deep fryer or Dutch oven and heat to 350°F (175°C). Use a thermometer to maintain temperature.
  5. Fry wings in batches without overcrowding for 8-10 minutes until golden brown and internal temperature reaches 165°F (74°C). Turn occasionally with tongs. Drain wings on a wire rack.
  6. While wings fry, whisk together 1 cup (240ml) mayonnaise, 1/4 cup (60ml) apple cider vinegar, 1 tablespoon prepared horseradish, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and a pinch of cayenne pepper if using. Adjust seasoning to taste.
  7. Toss fried wings in the Alabama white sauce or serve sauce on the side for dipping. Serve immediately.

Notes

Pat wings dry thoroughly for maximum crispiness. Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt wings. Let coated wings rest 10 minutes before frying to help crust adhere. Double dredging (flour, dip in water/buttermilk, then flour again) increases crunch. Serve sauce on side to keep wings crispy longer. Leftover wings reheat best in a 375°F oven for 10 minutes.

Nutrition

Keywords: crispy chicken wings, Alabama white sauce, fried wings, Southern recipe, game day food, tangy sauce, creamy sauce

Find it online: https://pokirecipes.com/crispy-chicken-wings-with-alabama-white-sauce-easy-5-step-recipe/