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Crispy Fried Chicken Wings with Tangy Alabama White Sauce

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Crispy fried chicken wings paired with a creamy, tangy Alabama white sauce that offers a refreshing twist on classic wings. Perfect for quick weeknight meals or game day gatherings.

Ingredients

Scale
  • 3 pounds chicken wings, separated into flats and drumettes (skin-on for best crisp)
  • 1 cup all-purpose flour (or gluten-free flour for allergy-friendly option)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • Vegetable oil, for frying (peanut or canola oil preferred)
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon horseradish (optional)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Rinse and pat dry the chicken wings thoroughly with paper towels. Trim any excess skin or feathers.
  2. In a large bowl, combine flour, salt, black pepper, smoked paprika, and cayenne pepper. Mix well.
  3. Toss the wings in the flour mixture until fully coated. For extra crunch, double dredge by dipping wings in cold water or buttermilk, then back into the flour mixture.
  4. Pour 2-3 inches of oil into a skillet or fryer and heat to 350°F (175°C). Use a thermometer for accuracy.
  5. Fry wings in batches to avoid overcrowding. Cook for about 8-10 minutes per batch, turning occasionally, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
  6. Remove wings with tongs or slotted spoon and place on a wire rack over a baking sheet to drain excess oil and keep crisp.
  7. While wings fry, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, sugar, salt, black pepper, garlic powder, and cayenne in a bowl. Adjust seasoning to taste.
  8. Plate the wings hot with a generous drizzle or side of Alabama white sauce for dipping.

Notes

Dry wings thoroughly before dredging to ensure crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt wings. Double dredging adds extra crunch. Sauce tastes better after resting for a few hours or overnight. Keep wings warm in a low oven while frying batches. Reheat leftovers in the oven to maintain crispiness.

Nutrition

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

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