Alabama White Sauce Chicken Wings (2024)

I just realized that we are weekfour into the football season and I haven’t posted any game day recipes yet! What’s wrong with me? I’m usually on it! Well, I’ll make up for it with these Alabama White Sauce Chicken Wings! Even though our Denver Broncos are sucking (bad), we still need to eat. Maybe, these wings will change their playing skills or at least give them a little luck.

I’m sure you are wondering what Alabama White Sauce is. It’s basically a BBQ sauce that is popular in north Alabama. Every region has it’s favorite and this originated there. It’s delicious. It’s called a white sauce because it’s mayonnaise-based. This sauce has a definite twang, a little heat and is finished off with a tad of sweetness. It basically hits all your taste buds. Which is great in my book! The best news about white sauce. You don’t need to cook it and it’s best served on the cooler side.

Alabama White Sauce is great on any grilled chicken dish or (OMG) amazing poured on top of pulled pork. Try it on smoked ribs as a terrificfinishing touch and something that you wouldn’t normally do. I love white sauce. I made chicken wings this week, but as you can see it’s very versatile. It’s a 2-ferrecipe. The dry rub is also terrific on chicken or pork (just omit the baking powder if using on skinless meat).

You are probably wondering why I said baking powder. This is a trick that I learned a while back and surprisingly it works! When baking powder and salt are combined, the chicken skin dries out and gets crispy when baked or grilled. To get technical, the Ph balance raises. This allows the peptide bonds in the chicken skin to break down and become crispy when cooked. I know it sounds crazy but it actually works and it’s a much healthier alternative to frying (chicken wings). This method works great with the wholecut up chickens that are baked or grilled as well.

As a side note, choosing the right baking powder is important. I am not being sponsored but it’s worth talking about. Some baking powders containsodium aluminum phosphate. It’s the reason that if you cook with baking powder and use too much, your food may have a metallic taste. Yuk. I had this happen to me when I made biscuits. I couldn’t figure it out and did some research.Here is a great article by Epicurious explaining it all if you want to know more. So for this recipe, I’d use Rumford (Clabber Girl). It’s an aluminum-free baking powder and better for making recipes that don’t have a ton of ingredients to cover up the metallic flavor.

Enjoy and have a great week! Ps. Some more great fall color pictures! 🙂