For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.