recipe Archives - Page 2 of 44

Fiery Catalina Wings

Despite how simple the sauce on these fiery Catalina wings was to make, it absolutely blew us away! We loved it! A tad of sweetness, a tad bit of tanginess, and a good bit of heat. Of course, you can adjust the heat to your liking, which is why making your own chicken wing sauce is so much more fun than using a sauce out of a bottle.

I cook a lot of wings using lots of different sauces, but there’s no doubt that fiery Catalina wings will be common in our house. Everything we need to make them is on-hand, so I can throw together the sauce in no time with no hassle. Perfect.

You’ll also want to make these awesome wing recipes:
Texas Pete’s Fiery Sweet Wings
Chipotle Pumpkin Wings
Copycat Quaker Steak and Lube Thai ‘R’ Cracker Wings

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Fiery Catalina Wings

Prep Time1 hr

Cook Time45 mins

Course: Appetizer

Servings: 6

Ingredients

For the wings

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

For the sauce

10 ounces Catalina salad dressing
5 ounces your favorite hot sauce don't be afraid to add a bit more!
1 teaspoon chili powder

Instructions

For the wings

Place wings into a large resealable bag.
Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
Refrigerate for 1-4 hours before cooking.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
When done, place wings in a large bowl and add sauce. Toss to coat.

For the sauce

Whisk together all ingredients.

Copycat Buffalo Wild Wings Spicy Garlic Wings

Ok, time to fess up. If I was forced to choose my favorite wing sauce at Buffalo Wild Wings, spicy garlic would be it. The BW3 website says the sauce is ‘spicy and garlicky’ and that’s exactly what this copycat of the restaurant sauce is. Same great flavors, same great heat. Lick-your-fingers good.

I so love this copycat Buffalo Wild Wings spicy garlic wings sauce. It’s still Buffalo-sauce like, but with a nice twist making it just different enough but still familiar. The sauce keeps for a bit, so I didn’t hesitate to double the recipe. This sauce is good on grilled chicken or pork wings too.

You’ll also want to make these awesome wing recipes:
Teriyaki Dry Wings
Bayou Blast Wings
Copycat Applebee’s Buffalo Wings

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Copycat Buffalo Wild Wings Spicy Garlic Wings

Prep Time1 hr

Cook Time45 mins

Course: Appetizer

Servings: 6

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper to taste

For the Buffalo Wild Wings Spicy Garlic Sauce

1 cup Frank’s RedHot sauce
1/3 cup vegetable oil
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne powder
1/2 teaspoon Worcestershire sauce
1 egg yolk from a pasteurized egg
2 teaspoons water
2 teaspoons cornstarch

Instructions

For the wings

Place wings in a large resealable baggie or container.
Add the oil. Seal and shake to coat. Add the salt and pepper, seal, and shake to coat.
Refrigerate for 1-4 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Toss wings with sauce before serving.

For the Buffalo Wild Wings Spicy Garlic Sauce

Combine all but the yolk, water and cornstarch in a medium saucepan over medium-high heat. Bring to a boil and reduce to a simmer.
Simmer for 5 minutes then remove from heat and let cool for 10 minutes.
Whisk together the egg yolk and water. Whisk in the cornstarch until dissolved.
Slowly whisk the mixture into the saucepan.

Dr Pepper Hot Wings

Not long ago I made some wonderful BBQ sauce made with Dr. Pepper. That got me thinking about how I could use Dr. Pepper with my favorite thing, chicken wings. And here they are, in all of their glory. Slightly sweet, slightly spicy, and oh-so-sticky good. The Dr. Pepper flavor isn’t real strong, but it’s there. The balance is perfect. These Dr Pepper hot wings are some mighty tasty wings.

Make sure you reduce the sauce when you make these Dr Pepper hot wings. The cornstarch is optional, depending on how thick you like your sauce, but for me it wasn’t so optional. I like the sauce to stick to my wings. I don’t like a lake of sauce in the bottom of my plate while my wings are dry as a bone.

You’ll also want to make these awesome wing recipes:
Dr Pepper & Cream Soda Wings
Taste Domination Pepper and Garlic Wings
Palace Sauce Lemon Pepper Wings

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Dr Pepper Hot Wings

Prep Time1 hr

Cook Time45 mins

Course: Appetizer

Servings: 6

Ingredients

For the wings

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

For the sauce

1 12- ounce can Dr Pepper not diet!
1/4 cup Franks RedHot sauce
2 tablespoons brown sugar
1 teaspoon cornstarch

Instructions

For the wings

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.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Toss wings with sauce before serving.

For the sauce (start cooking when you start the wings)

Whisk together the Dr Pepper, hot sauce and brown sugar in a small saucepan over medium-high heat. Bring to a boil then reduce heat to a simmer and simmer, stirring often, for 30 minutes or until the sauce has reduced by half.
Combine the cornstarch with 1 tablespoon water and slowly whisk into the sauce.
Bring back to a simmer and stir for 2 minutes.
Remove from heat and let cool slightly before saucing your wings.