Alabama White Sauce Chicken Wings

Get ready for a flavor explosion that’ll make your taste buds do a happy dance! These Alabama White Sauce Chicken Wings bring together crispy, perfectly seasoned wings with a tangy, creamy sauce that’s legendary in Southern cooking. If you’ve never tried Alabama white sauce, you’re in for a life-changing culinary experience.

What makes these wings special is the magical combination of a sweet-spicy dry rub and that incredible mayo-based white sauce. Unlike traditional buffalo wings, this Alabama-style sauce delivers a perfect balance of creaminess, tang from apple cider vinegar, sweetness from honey, and just the right kick from horseradish and cayenne. It’s a totally different wing experience that might just become your new go-to for game days, backyard gatherings, or just because it’s Tuesday.

Ingredients

For the Dry Rub:

• 1 tablespoon baking powder (preferably Rumford brand)
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1/2 teaspoon granulated garlic
• 1 teaspoon paprika
• 1/2 teaspoon granulated onion
• 1 teaspoon chili powder
• 1/2 teaspoon white pepper (can substitute black pepper)
• 1/4 teaspoon cayenne pepper

For the Alabama White Sauce:

• 1 1/4 cups mayonnaise
• 1/2 cup apple cider vinegar
• 3 tablespoons honey
• 1 teaspoon white pepper (can substitute black pepper)
• 1-2 tablespoons prepared horseradish (adjust to taste)
• 1/4 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard

For the Chicken Wings:

• 3 1/2-4 pounds chicken wings, thawed
• 3-4 tablespoons vegetable or canola oil

Steps

1. Make the Dry Rub: In a medium bowl, thoroughly combine 1 tablespoon baking powder, 2 tablespoons brown sugar, 2 teaspoons salt, 1/2 teaspoon granulated garlic, 1 teaspoon paprika, 1/2 teaspoon granulated onion, 1 teaspoon chili powder, 1/2 teaspoon white pepper, and 1/4 teaspoon cayenne pepper. Mix until no clumps remain – this ensures even distribution of flavors and the baking powder that helps create crispy skin. Set aside.
2. Prepare the Alabama White Sauce: In a medium-sized bowl, whisk together 1 1/4 cups mayonnaise, 1/2 cup apple cider vinegar, 3 tablespoons honey, 1 teaspoon white pepper, 1-2 tablespoons prepared horseradish (start with less and add more to taste), 1/4 teaspoon salt, 1/2 teaspoon granulated garlic, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon dry mustard until completely smooth. The sauce should have a pourable consistency but still coat the back of a spoon. Cover and refrigerate for at least 30 minutes to allow flavors to meld. This can be made up to 3 days in advance.
3. Prepare the Chicken Wings: Pat the wings completely dry with paper towels (this is crucial for crispy results). Place wings on a baking sheet and drizzle with 3-4 tablespoons vegetable oil. Toss until evenly coated. Liberally sprinkle the dry rub over the wings, turning to coat all sides. For best results, use your hands to massage the rub into the skin. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight – this resting time allows the rub to penetrate the meat and the baking powder to work its magic on the skin.
4. Cooking Option 1 – Oven Method: Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and place a wire rack on top (this elevates the wings and allows air to circulate). Arrange wings in a single layer, not touching. Bake for 15-20 minutes, then flip each wing over. Continue baking for another 15-20 minutes or until the internal temperature reaches 160°F (71°C) when tested with an instant-read thermometer. The skin should be golden brown and crispy.
5. Cooking Option 2 – Grill Method: Preheat your grill to medium heat (350°F/175°C). Oil the grates to prevent sticking. Place wings on the grill and cook for 15-20 minutes, turning occasionally to prevent burning. Continue cooking until the internal temperature reaches 160°F (71°C). Watch carefully as grills can have hot spots that might cause uneven cooking.
6. Cooking Option 3 – Smoker Method: For an extra flavor dimension, smoke the wings at 205°F (96°C) for 30-45 minutes using your choice of wood chips (hickory or apple work wonderfully). Then increase the temperature to 350°F (175°C) and continue cooking until the internal temperature reaches 160°F (71°C), about 20-30 minutes more. This method adds a beautiful smoky depth that complements the white sauce perfectly.
7. Sauce and Serve: When wings are fully cooked, transfer them to a large bowl while still hot. Pour 1/4-1/2 cup of the Alabama White Sauce over the wings and toss gently to coat evenly. The hot wings will slightly warm the sauce, creating the perfect consistency. Transfer to a serving platter and serve with the remaining sauce on the side for dipping. These wings are delicious both warm and at room temperature.

Smart Swaps

• Use Greek yogurt for half the mayonnaise (1:1 ratio) to reduce calories while maintaining creaminess
• Try smoked paprika instead of regular paprika for an extra smoky dimension without using a smoker
• Substitute coconut sugar for brown sugar (1:1 ratio) for a lower glycemic alternative
• For dairy-free sauce, use vegan mayonnaise (1:1 ratio) with identical results

Make It Diabetes-Friendly

• Replace brown sugar with 2 tablespoons monk fruit sweetener to reduce carbs by approximately 24g total
• Use a sugar-free honey alternative like Honey Tree’s Zero Sugar Honey (3 tablespoons) to save approximately 51g of carbs
• Serve with celery and cucumber sticks to add fiber that helps slow sugar absorption
• Portion control: stick to 3-4 wings per serving (approximately 8-10g carbs) and pair with a side salad

Pro Tips

• For extra crispy wings, add 1/2 teaspoon of corn starch to the dry rub
• Let the sauce sit in the refrigerator overnight for deeper flavor development
• Save time by making a double batch of the dry rub and storing the extra in an airtight container for up to 3 months
• The perfect internal temperature for wings is 160°F (71°C) – any higher and they’ll dry out
• For a spicier kick, double the cayenne in both the rub and sauce