These Air Fryer Wings with Alabama White Wing Sauce are crispy, juicy, and coated in a tangy, creamy sauce that’s bold without being overpowering. They’re easy to make, mess-free, and deliver restaurant-style wings right from your kitchen. No deep fryer, no greasy cleanup, just golden wings in under 30 minutes with a sauce that’s boss!
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This is one of those wing recipes you’ll keep in your back pocket. They’re perfect for game day, casual dinners, or anytime you’re craving something crunchy and flavorful. The Alabama white sauce adds a cool, peppery kick that balances the crispy wings beautifully.
You can easily double this recipe for parties, family nights, or when you know everyone’s going back for seconds. These wings disappear fast.
Ingredients
For the Wings
- Chicken wings – I like using split wings because they cook more evenly and crisp better in the air fryer.
- Neutral oil – Use avocado, vegetable, or canola oil. They handle high heat without smoking.
- Kosher salt
- Black pepper – Freshly cracked black pepper has the best flavor.
- Garlic powder – Not garlic salt, or the wings will be too salty.
For the Alabama White Wing Sauce
- Mayonnaise – Full-fat mayo works best. Light mayo can make the sauce watery.
- Dried chives – You can use fresh chives if you have them, but bump it to ¼ cup fresh chives. Thinly sliced green onion tops will also work.
- Cider vinegar – Apple cider vinegar works best. White vinegar or white wine vinegar works too.
- Horseradish – Use prepared horseradish from a jar, not horseradish sauce. They’re different products.
- Worcestershire sauce – Adds savory depth without making the sauce taste salty.
- Garlic – Fresh garlic only; jarlic doesn’t have the same punchy flavor.
- Black pepper
- Kosher salt
- Cayenne pepper – Add more if you like extra heat.
How to Make Air Fryer Wings with Alabama White Sauce
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the chicken wings to a large mixing bowl and pat them very dry using several layers of paper towels. Removing moisture is the key to crispy skin, so take your time with this step.
Drizzle the oil over the wings, then sprinkle with salt, pepper, and garlic powder. Use clean hands or a flexible bowl scraper to toss everything together until the wings are evenly coated.
Preheat the air fryer to 380°F for about 3 to 5 minutes. Preheating helps the wings start crisping immediately instead of steaming.
Arrange the wings in a single layer in the air fryer basket. Use a perforated air fryer liner if you have one to prevent sticking and make cleanup easier. Cook in batches if needed. Overcrowding will make them soggy.
Cook the wings for 22 to 25 minutes, flipping halfway through using silicone-tipped tongs. Flipping helps both sides brown evenly. Increase the temperature to 400°F and cook for another 4 to 6 minutes to tighten the skin and create that final crispy finish.
While the wings cook, make the sauce. Add the mayonnaise, chives, vinegar, horseradish, Worcestershire, garlic, pepper, salt, and cayenne to a mixing bowl. Whisk using a small balloon whisk until smooth and creamy. Transfer to a squeeze bottle if you want easier coating later.
Place the hot wings in a large serving bowl and drizzle with the sauce. Toss gently using a wide silicone spatula until lightly coated. Do not oversauce. You want flavor, not sogginess.
Serve immediately while hot and crispy.
Chef Jenn’s Tips
- I like using a wire rack insert for air fryer baskets when I have one handy. It improves airflow and makes the wings even crispier.
- A digital meat thermometer is helpful if you want to double-check doneness. Wings should reach 165°F internally.
- If your wings seem pale, give them another 2 minutes at 400°F. Crispiness is worth it.
- For extra tang, add a splash more vinegar to the sauce.
Serving Suggestions
I love nibbling on these wings on game day parties, movie nights or whenever a hearty snack is on the menu. Serve them with Air Fryer Irish Nachos, Guinness Beer Cheese Dip, and Cold Corn Dip for a heartier spread.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 4 to 6 minutes until hot and crispy again.
Air Fryer Wings with Alabama White Wing Sauce
Add Preferred SourceIngredients
For the wings
- 2 pounds chicken wings
- 1 tablespoon oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the sauce
- ½ cup mayonnaise
- ¼ cup chives
- 2 tablespoons cider vinegar
- 2 tablespoons horseradish
- 1 teaspoon Worcestershire
- 1 clove garlic minced
- 1 teaspoon black pepper
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne
Instructions
- Pat the wings completely dry and place them in a large bowl.
- Toss the wings with the oil, salt, pepper, and garlic powder until evenly coated.
- Preheat the air fryer to 380°F for about 3 to 5 minutes.
- Arrange the wings in a single layer in the air fryer basket and cook for 15-18 minutes, flipping halfway until the wings are deeply golden and cooked
- Increase the temperature to 400°F and cook 2-3 minutes until crispy.
- Whisk all Alabama white wing sauce ingredients in a bowl until smooth.
- Toss hot wings lightly with sauce just until coated, or serve it as a dip on the side.
- Serve immediately and enjoy.
Notes
Chef Jenn’s Tips
- I like using a wire rack insert for air fryer baskets when I have one handy. It improves airflow and makes the wings even crispier.
- A digital meat thermometer is helpful if you want to double-check doneness. Wings should reach 165°F internally.
- If your wings seem pale, give them another 2 minutes at 400°F. Crispiness is worth it.
- For extra tang, add a splash more vinegar to the sauce.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.