The caution here is to choose drier version of Roses, Rieslings, and Gewurztraminers. Light, fruity, fresh and simple reds like Gamay find a welcome home with the cuisine, as well as simple Cabernet and pinot Noirs. The message is in the sauce. It is usually strongly flavored and sweet with brown sugar or honey. Cooking over mesquite, hickory, oak, fruit wood, or briquettes adds new flavors, too.
Roses work well, too, especially when the weather makes drinking reds too heady.
Try rich, oak-aged Sauvignon Blancs with seafood. Sparkling wines are simply terrific with fried foods of all sorts.