Tuesday, September 13, 2016

Chicken Wings with CAJUN Alabama White Sauce

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OH BOY ... Chicken Wings!

But not just any chicken wings, these have the near legendary ALABAMA WHITE Sauce made famous by Chris Lilly and the Big Bob Gibson BBQ joint.

For those that don't know, Alabama White sauce is mostly Mayonnaise thinned with Cider Vinegar and  spices to create a near perfect sauce for chicken.  I have done a couple of posts using this sauce.  It is not possible to "Can" the sauce for long term storage.  The recipe I use makes about 2 cups (you can cut the measurements in half if you like).  That usually gets me 2 or three meals (or one big dinner party) using the sauce.  It stores fine in the fridge for about 3 weeks.

I love chicken wings.  I use the fry/bake method to get perfectly cooked wings.  Just the right crispiness, always cooked through and delicious.  Since this is a mayo based sauce, you can not Bake the sauce into the wing (as with almost every other sauced wing recipe you find on this blog).

Instead, Fry... then bake... Then Baptise the wings with the sauce!

Wings, loaded with Cajun flavors, loaded with the classic Alabama white flavors and just about my very favorite flavor of Chicken Wings...

Give this new look, new flavor a try.  You will...

 OK... Here's what I did...

Chicken Wings with
Alabama White Sauce

First, The Alabama White Sauce Recipe...

  • 2 Cups Mayonnaise
  • 1 Cup Apple Cider Vinegar
  • 2 TBS Lemon Juice
  • Several turns of a Pepper Grinder
  • 1 tsp Sea Salt
  • 2 TBS (more or less - To Taste) Cajun Spice mix
  1. Mix all ingredients together.
  2. It is important to taste as you add the Cajun Spice Mix. Add "to taste"
  3. Refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
  4. Or drizzle over cooked Chicken Parts on a serving platter (Baptized)
  5. OR... This sauce is also great as a dipping sauce so set some aside for a veggie tray.
  6. Serve chilled and ENJOY!!!
And For the Wings...

  • 20 Chicken Wings, cut apart, drummettes and wingettes
  • 1 Cup Flour
  • 1 TBS Cornstarch
  • Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom
Cooking Directions
  1. Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
  2. Dry each chicken wing with a paper towel.
  3. In a ZipLock bag, add the flour and cornstarch (Shake to mix).  Then add the chicken wings, seal and shake to coat.
  4. Preheat the oven to 350 degrees.
  5. Work in batches, add 1/2 of the coated wings to the oil.  Do not crowd the wings, allow them to have their space, not touching the other wings.  Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
  6. Repeat with second batch.
  7. When all batches of wings have been fried, Line a rimmed cookie sheet with aluminum foil (for easy clean up).  Place the wings on the sheet, again giving space, not touching.
  8. Bake for 15 minutes until the skin begins to crisp up and caramelize.
  9. And finally, Baptize the Chicken Wings, dip each wing into the Alabama White Sauce 
  10. Serve Warm and ENJOY!

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