Oh my goodness. I’m a big time chicken wing fan. Any time, any where, I’ll eat wings. With darn near anything on them. But sesame oil infused with garlic, onion and jalapeno? I mean, it sounded good but not something I’d ever had on wings. And wow! Was I ever surprised as to just how great these salt and pepper wings were.
Oh you get the salt and lots of black pepper, but then you get this wonderful Asian-inspired flavor that is impossible to stop eating. The sauce is the perfect balance between sharp sesame oil, spicy pepper and garlic and onion. No one flavor overpowers the rest. It’s very, very good.
Next time I fry a chicken I’m coating it in the same sauce as I used for these salt and pepper wings. And next time I make these salt and pepper wings I might double the sauce because it’s seriously addictingly good.
Sometimes BBQ-flavored wing sauces are too sweet for me. Or too BBQ-y. Not Buffalo Wild Wings Sweet BBQ wing sauce. I thought that this sauce was a spot-on BBQ sauce. Not only great on wings, either. I’d put this sauce on burgers, ribs, smoked chicken and even my crazy yummy pulled pork.
One of the nice things about Buffalo Wild Wings Sweet BBQ wing sauce, besides the great taste, is the consistency. This sauce isn’t too thin, so you don’t have to worry about it running off your wings or whatever you have it slathered on. No one wants a sauce lake on their plate. And it’s not too thick. No one wants gloppy sauce that can also be used as spackle. Nope, this sauce is just right.
I recently spent a few days in lovely Pittsburgh, Pennsylvania while attending a conference. I made sure I had my ‘to-eat’ list down before leaving, because one thing you can be sure of finding in Pittsburgh: good food. At the top of my list was dry Ranch chicken wings.
No, not dry like ‘ewww, this meat is dry’. Dry as in the wings aren’t tossed in sauce after being cooked. Instead they are dusted with seasoning. The end result is almost like roasted chicken, but with much more pronounced flavors. Now that we are back home, I had to make some of the favorites that I devoured in Pittsburgh, like these wings, which I first experienced in our hotel bar.
I went with Ranch dressing for the dipping sauce for these wings, but seriously, you can eat them dry, as-is, with no sauce. There’s no need to drown them in sauce, the flavor stands on its own.