Crispy Wings & Alabama White Sauce

⚡ KevEats Recipe

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Appetizer High Protein Game Day

Pollo Caliente Wings with Alabama White Sauce

Crispy, smoky wings with a tangy white sauce that cools everything down just enough.

These are the kind of wings that hit both sides: big seasoning, real crisp texture, and a creamy Alabama white sauce that cuts through the heat without making the whole thing feel heavy.

538 Calories

48g Protein

2g Carbs

36g Fat

Servings 4 servings

Prep Time 10 min

Total Time 50 min

Portion 4–5 wings + sauce

Jump to Ingredients Jump to Instructions Jump to Tips

Chicken Wings

• 2 lbs chicken wings, split at joints, tips removed
• 2 tbsp aluminum-free baking powder
• 1–2 tbsp Pollo Caliente seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper

Alabama White Sauce

• 1 cup light mayo or Greek yogurt
• 1/4 cup apple cider vinegar
• 1 tbsp lemon juice
• 2 tbsp brown sugar monk fruit or sweetener
• 2 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• to taste salt and black pepper

Kev Tip Pat the wings really dry before seasoning. Moisture is the enemy of crisp skin, and this step matters more than people think.

Portion Guide / Make It Fit Standard serving: 4–5 wings with sauce.
Bigger plate: add crunchy veggies or a simple slaw on the side.
Leaner move: use the Greek yogurt version of the sauce instead of mayo.

These are already flavorful enough that you do not need to drown them in sauce.

Storage Store wings and sauce separately. Reheat wings in the oven or air fryer so they crisp back up instead of going soft.

Instructions

1. 1Preheat the oven to 425°F. Line a sheet pan and, for best results, set a wire rack on top.
2. 2Pat the wings very dry with paper towels. Toss with the baking powder, Pollo Caliente seasoning, kosher salt, and black pepper until evenly coated.
3. 3Arrange the wings in a single layer on the rack or sheet pan.
4. 4Bake for 45–50 minutes, flipping halfway through, until the wings are golden, crisp, and cooked through.
5. 5While the wings bake, whisk together the Alabama white sauce ingredients until smooth. Taste and adjust the salt, pepper, or cayenne if needed, then chill until ready to serve.
6. 6Let the wings rest for 3–5 minutes after baking. Serve hot with the sauce on the side or lightly drizzled over the top.

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