Dirty Bird Wings With Alabama White Sauce

Chef notes

These crispy, sweet and spicy molasses-gochujang wings are perfect on their own. But when you serve them with cool, creamy, homemade Alabama white sauce, it gives them a flavor boost that is truly transformative.

Technique tip: Pat the wings completely dry before seasoning and coating with rice flour — removing excess moisture helps them fry up extra crispy. Keep the oil around 375 F and fry in batches so the temperature doesn't drop.

Swap option: For a less spicy version, reduce the gochujang and cayenne. You can also substitute a neutral frying oil, such as vegetable or peanut oil, for the canola oil.

Special equipment: A deep-fry or instant-read thermometer and wire rack.