Apparently, some of the staff working at Plucker’s came up with the recipe for Baker’s Gold wing sauce. Well, hats off to them for coming up with something totally different! Baker’s Gold is (I think!) a combination of two great BBQ sauces: a smoky ketchup-based sauce like a KC BBQ sauce, and a spicy mustard vinegar-based sauce, such as you’d find in the Carolinas. Heck, why make two different batches of wings with two different BBQ sauces when you can have them both in a single one! Boom!
I picked up eighteen different bottles of wing sauce from Plucker’s. It’s a wing restaurant based out of Austin, Texas. Every single sauce, like their manganero wing sauce, has been fantastic. So many different exciting flavors. I’d better get to making more wings!
You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of favorite store-bought wing sauces and seasonings.
Plucker’s Baker’s Gold Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- Your favorite wing seasoning I used Fire-Eater Rub I used
Fire-Eater Rub Plucker's Baker's Gold Wing Sauce
Instructions
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- Toss wings with sauce before serving.