Zesty Oven-Baked Chicken Wings With Alabama White Sauce Recipe
This recipe delivers crispy, oven-baked chicken wings coated in a zesty dry rub, complemented by a tangy and creamy homemade Alabama White Sauce. The wings are prepped for maximum crispness, then baked until golden, while the unique mayonnaise-based sauce provides a bright, savory counterpoint, perfect for dipping or tossing.
Equipment
- 1 Large Mixing Bowl For seasoning wings and mixing sauce
- 1 Baking Sheet With a wire rack for optimal crisping
- 1 Wire Rack Allows air circulation around wings
- 1 Whisk For emulsifying the Alabama White Sauce
- 1 Microplane or Zester For fresh lemon zest
Ingredients
Main
- For the Wings:
- 3 pounds 1.4kg chicken wings, cut into drumettes and flats
- 1 tablespoon 12g baking powder
- 1 tablespoon 12g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 2 teaspoons 8g smoked paprika
- 2 teaspoons 8g ground cumin
- 1 1/2 teaspoons 6g garlic powder
- 1 1/2 6g teaspoons onion powder
- 1 teaspoon 4g chili powder
- 1 teaspoon 4g light brown sugar
- 1 teaspoon fresh zest from 1 lemon
- 1 teaspoon 4g mustard powder
- For the Alabama White Sauce:
- 2 cups 475ml mayonnaise
- 3/4 cup 175ml apple cider vinegar
- 1 tablespoon 15ml prepared horseradish
- 2 teaspoons 8g freshly ground black pepper
- 1 teaspoon 4g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/2 teaspoon mustard powder
- 1/2 teaspoon cayenne pepper
- Juice of 1 lemon to taste
- Minced flat-leaf parsley for garnish
Instructions
- Cut chicken wings into drumettes and flats, then thoroughly pat them dry with paper towels to ensure maximum crispness.
- In a large bowl, combine baking powder, kosher salt, smoked paprika, ground cumin, garlic powder, onion powder, chili powder, light brown sugar, lemon zest, and mustard powder to create the dry rub.
- Add the dried chicken wings to the bowl with the dry rub and toss vigorously until each piece is evenly and thoroughly coated.
- Arrange the seasoned wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for at least 8 hours, or preferably overnight, for dry-brining.
- Preheat your oven to 250°F (120°C). Bake the wings for 30 minutes to render some fat and begin the drying process.
- Increase the oven temperature to 425°F (220°C). Continue baking for 40-50 minutes, flipping the wings halfway through, until they are golden brown and audibly crispy.
- While the wings bake, prepare the Alabama White Sauce: In a separate medium bowl, whisk together mayonnaise, apple cider vinegar, prepared horseradish, freshly ground black pepper, kosher salt, mustard powder, and cayenne pepper.
- Taste the white sauce and adjust with fresh lemon juice as needed to achieve your desired level of tanginess and brightness.
- Once the wings are cooked and crispy, remove them from the oven. You can either toss them directly with some of the white sauce or serve the sauce on the side for dipping.
- Garnish the finished wings with freshly minced flat-leaf parsley for a touch of color and fresh aroma, then serve immediately.
Notes
For truly crispy wings, ensure they are thoroughly patted dry before applying the rub, and the baking powder is crucial for achieving that desirable crunchy skin. Allow the seasoned wings to rest uncovered in the fridge overnight; this dry-brining technique enhances both crispness and flavor penetration. When making the Alabama White Sauce, taste and adjust the lemon juice for optimal balance—you want bright acidity without overwhelming the creamy base. Serve immediately for best texture, garnished with fresh parsley for a pop of color and freshness. Don't overcrowd the baking sheet to ensure even cooking and browning.