Appetizer: United States – Alabama, Southern United States – Alabama White Sauce Chicken Wings

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) chicken wings, about 16–20 wingettes and drumettes
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) baking powder (aluminum-free)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, plus more for sauce
- 1 cup (240 ml) mayonnaise (use full-fat for authentic texture)
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) prepared horseradish (adjust to taste)
- 1 tsp (5 g) granulated sugar or honey (optional, balances acid)
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 2 tbsp (30 ml) whole milk or buttermilk (to thin sauce if desired)
- 2 tbsp (30 g) chopped scallions (green onions) for garnish
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Short Description:
Crisp baked chicken wings tossed with and served alongside Alabama white sauce — a tangy, creamy mayonnaise- and vinegar-based sauce spiced with black pepper and horseradish. Served as a shareable starter, this preparation highlights the signature regional sauce that distinguishes these wings from tomato-based BBQ wings.

Regional Notes:
Alabama white sauce is a Northern Alabama specialty (famously from barbecue houses like Big Bob Gibson) made from mayonnaise, apple cider vinegar, horseradish, and bold black pepper, producing a creamy, tangy bite. Unlike tomato- or cayenne-forward Southern wing sauces, this version coats and accompanies the wings with a cooling, sharp vinegar-horseradish profile unique to the region.

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top; lightly oil the rack.
2. Pat wings dry with paper towels. In a large bowl, toss wings with vegetable oil, baking powder, and 1/2 tsp (2.5 g) kosher salt until evenly coated. The baking powder helps crisp the skin.
3. Arrange wings in a single layer on the prepared rack, leaving space between pieces. Bake 35–45 minutes, turning once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully.
4. Meanwhile make the Alabama white sauce: in a medium bowl whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, remaining 1/2 tsp (2.5 g) kosher salt, 1/2 tsp (1 g) black pepper, sugar or honey (if using), and cayenne (if using). If the sauce is very thick, whisk in milk or buttermilk 1 tsp at a time to reach desired pourable-dip consistency. Taste and adjust vinegar, horseradish, or pepper to preference.
5. Chill the sauce for at least 15–30 minutes if time allows to let flavors meld (you can use it immediately if needed).
6. When wings are done, transfer them to a large bowl. Pour about half of the white sauce over the wings and toss gently to coat a portion of them — in Alabama tradition, wings are often both sauced and served with sauce on the side. Reserve remaining sauce for serving as a dip.
7. Transfer wings to a platter, sprinkle with chopped scallions and parsley, and finish with a crack of black pepper. Serve immediately with extra Alabama white sauce on the side for dipping.