Author: Mike

Sour Cream and Onion Wings

Oh me. I love sour cream and onion potato chips. And I love wings. Why shouldn’t I put the two loves together and have a fantastic lunchtime treat? You bet I did it. And you bet I loved it. I made the seasoning originally for popcorn. As soon as I tasted it a lightbulb went off in my head. And that lightbulb flashed “wings… wings… wings”. These sour cream and onion wings taste exactly like you’d think they would and should. And they’re great.

Sour Cream and Onion Wings

Cook Some Wings. Season Some Wings.

The seasoning for these sour cream and onion wings is the star of the show. Don’t go making some crazy complicated, super-seasoned wings only to have them drown out the sour cream and onion flavors. I just added salt and pepper to some wings and threw them into the air fryer to get done. I got the skin nice and crispy, crunchy, like I like it. Then I seasoned them up big-time. That’s it. I could’ve baked them or grilled them or cooked them however, but the key is don’t do anything crazy. Let the seasoning do the talking.

And make sure you get the seasoning on while the wings are good and hot. The oils on the surface of the wings love seasonings. Once they cool and dry out, there’s less ‘stuff’ for the seasoning to stick to.

Make Some Wings!

Go make some wings! It’s not that hard to do! My go-to method is to air-fry them. A little seasoning first. Air-fried to perfection. Fantastic aroma as they cook. Crispy skin. Juicy meat. Tender. Ready for a sauce. Air-fried wings can hold up to being tossed with sauce, so that’s what I do. If they were deep-fried with a batter I wouldn’t abuse them like that. I’d gently brush the sauce on. Or serve it on the side, for dipping.

See my guides for cooking your wings, and saucing them! I’ve got you covered!

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Also try my Buffalo Ranch dry wings!

Sour Cream and Onion Wings
Print Recipe
5 from 1 vote

Sour Cream and Onion Wings

Let the seasoning do the talking.
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: crispy, wings
Servings: 2
Calories: 87kcal

Equipment

Ingredients

For the wings

Sour Cream and Onion Seasoning (makes plenty for several batches of wings)

Instructions

Sour Cream and Onion Seasoning (makes plenty for several batches of wings)

  • Combine all ingredients.
  • Store in an airtight container until ready to use.

For the wings

  • Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
  • Toss the wing flats and drumettes with salt and pepper.
  • Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
  • Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
  • Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
  • Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
  • Remove wings to a bowl and sprinkle with the sour cream and onion seasoning. Toss to coat.
  • Serve.

Notes

Serve with your favorite dipping sauce on the side, if desired.
If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Calories: 87kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 1222mg | Potassium: 315mg | Fiber: 2g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Smoked Chicken Wings

I love wings cooked any way, any time. Sauced. Dry. Just give me wings. Smoked chicken wings are way up on my list of my favorite ways to prepare wings. These aren’t ready-to-serve wings as they are. They need another step or two after they are smoked if I am to enjoy crispy skin (see my note below, because there is an exception to this). I make a huge batch of these wings. Then they’ll go into the deep-fryer, onto a grill, into an oven, into an air fryer… Somewhere else to finish them off. Then I’m in wing heaven. They have fantastic smoky flavor that brings that little something to each bite no matter what I do with them next. Sauced. Dry. Just give me wings!

Smoked Chicken Wings

Made For Later. Or Now.

After my smoked chicken wings are done on the smoker I let them cool for a bit. Then, unless I’m going to devour them immediately, I put them into baggies and vacuum seal them. They go into the freezer for another day. Nothing beats grabbing a bag out the night before I need them and letting them defrost in the fridge. My preferred next step is 2-ish minutes in a deep-fryer, then sauce, but they’re great no matter how I prepare them.

Now, as with everything in life, there are exceptions. My smoker is a barrel smoker. It loves to hang out at around 225-250 F. To get the crispy skin I love, I need a higher heat. A lot higher. Now yeah, with some extra work and time I can get my temp up a bit more, but really for that perfect skin my wings are heading to another place to crisp up. Some smokers (such as pellet smokers) let you adjust the heat in just minutes. You can go from 250 F to 450 F or higher and get that perfect skin. If that’s your smoker, go for it and enjoy. Me, I’m happy with my smoked wings as they are, usually destined for a deep-fryer.

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Try my smoked and fried Buffalo wings, 4 ways!

Smoked Chicken Wings
Print Recipe
5 from 1 vote

Smoked Chicken Wings

Perfectly smoked, tender and flavorful wings every single time!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Appetizer
Cuisine: American
Keyword: smoked, wings
Servings: 8
Calories: 76kcal

Equipment

Ingredients

For the seasoning

For the wings

  • 24 chicken wings flats and drumettes separated if desired, tips saved to make stock

Instructions

For the seasoning (may make more than you need)

  • Combine all of the seasonings in a large bowl.

For the wings

  • Fire up your smoker for 250-275 F. Use a fruit wood or hickory for smoke.
  • Place the wings in a large bowl and add the seasoning. You may not need all of it. You can season them however you wish, light or heavy.
  • Transfer wings to the smoker and smoke for 1 1/2 – 2 hours or until the wings reach 165 F.
  • Remove wings and let cool.
  • For crispy wings, finish the wings on a hot grill, under the broiler, or in a deep fryer.

Notes

I vacuum-seal wings in packages of 6 or 12 and freeze for later use. I prefer to deep-fry them after defrosted. I just drop them in hot oil for about 2 1/2 minutes then sauce them. They’re fantastic!

Nutrition

Calories: 76kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1124mg | Potassium: 446mg | Fiber: 8g | Sugar: 2g | Vitamin A: 6114IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Hooters Daytona Beach Style Wings using the Vortex (Copycat Recipe)

Oh my goodness me. I don’t know why I waited so long to make this Hooters Daytona Beach Style wings using the Vortex copycat recipe. They were absolutely amazing. Vortex wings are already great to begin with. That great charcoal smoke flavor. Crispy skin. Super-juicy and tender meat. Just great stuff. These wings, boy, are they ever even more amazing. An even crunchier coating. And the sauce? Slightly sweet, slightly hot and very delicious. These are fantastic wings. This will be making my normal wing rotation for sure.

If you have a charcoal grill, such as a Weber kettle, you need a Vortex. It’s great for more than wings, but if you buy it just to make amazing wings, it’s money well spent! Heck, I love wings this way so much that I have an 18″ Weber charcoal grill dedicated almost full-time to just cooking wings!

Copycat Hooters Daytona Beach Style Wings using the Vortex

Sauce ‘Em Heavy. Sauce ‘Em Light.

After tasting the sauce for these copycat Hooters Daytona Beach Style wings using the Vortex copycat recipe I knew I was going to end up putting more sauce on the wings than I usually do. I don’t like to drown my wings in sauce. I like to taste the wings, too. But boy, this stuff was so tasty that I couldn’t help myself. It was crazy finger-licking good.

Extra Sauce Because It’s Extra Good

Make extra sauce and put it on hamburgers, hot dogs, smoked pulled pork, and oh yeah, ribs! And of course, it’s great for dipping chicken nuggets. No, they’re not boneless wings. If I have a pet peeve it’s calling chicken nuggets ‘boneless wings’! What the heck? Ok, I’ll stop now before I get myself worked up!

Rotating The Lid

Depending on the size of your charcoal grill, you may want to rotate the lid 90 degrees every 15 minutes during cooking. I’ve found that this makes no difference on my 18-inch grill. And almost no difference (if any, really) on my 22-inch grill. If I don’t have the grill completely filled with wings around the Vortex I make sure the vent is above the wings to draw the heat and smoke over them. No rotating required.

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Also try my chili crisp wings using the Vortex!

Copycat Hooters Daytona Beach Style Wings using the Vortex
Print Recipe
5 from 1 vote

Copycat Hooters Daytona Beach Style Wings using the Vortex

Crazy finger-licking good.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: American
Keyword: grilled wings, wings
Servings: 6
Calories: 397kcal

Equipment

Ingredients

For the wings

For the sauce

Instructions

For the wings

  • Place wings into a large bowl or resealable container.
  • Combine flour, paprika, salt and pepper. Sprinkle over the wings and toss to coat.
  • Cover and refrigerate 30 minutes while you get the grill going.
  • Place the Vortex into the center of your grill and add in the charcoal. Open the bottom vents on your grill by 1/3.
  • Light a charcoal chimney full of charcoal. Alternatively you can fill your Vortex with charcoal and light them inside the unit.
  • Let the charcoal get fully ashed over then add to the Vortex.
  • If you want extra smoke flavor, place a small wood chunk or two over the center of the Vortex and let it ignite and smoke.
  • Add the chicken to the grill, in a circle around the Vortex.
  • Close the grill and cook for 30 minutes. If you are using a large charcoal grill (22" or bigger) you might want to rotate the lid 90 degrees every 15 minutes. I haven't found this to be necessary on smaller (18" and 14") grills.
  • Brush the wings with the sauce. Turn them over and sauce the other side.
  • Grill another 15 minutes.
  • Flip the wings again. Sauce some more. If desired, place the wings directly over the Vortex on the grate for a few minutes to char them up a bit.
  • Remove and serve.

For the sauce

  • Combine all of the sauce ingredients in a saucepan over medium heat.
  • Bring to a gentle boil. Reduce heat to a simmer.
  • Simmer for 5 minutes.
  • Keep warm until ready to use.

Nutrition

Calories: 397kcal | Carbohydrates: 14g | Protein: 30g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 978mg | Potassium: 312mg | Fiber: 2g | Sugar: 5g | Vitamin A: 827IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Air Fryer Memphis Barbecue Wings

There’s just something about BBQ-sauced wings. I know they’re not traditional in the sense of Buffalo-style wings. They may not even be considered ‘restaurant wings’ or ‘bar wings’. In a way, they harken back to neighborhood grill-outs for me. Chicken on a charcoal or gas grill. Lots of sauce. Chicken with a little char on it. These air fryer Memphis barbecue wings don’t quite give me that cooked-outdoors feel but they definitely give me that BBQ flavor. The sauce is the big star here. And while it’s great on wings, it’s great on darned-near anything else too!

Air Fryer Memphis Barbecue Wings

Is It Smoky In Here?

No, it’s not. Or at least it shouldn’t be when you make air fryer Memphis barbecue wings. But you might want a little smoky flavor to help mimic that cooked-outdoors experience. If so, just add a drop or two of liquid smoke to the sauce when you’re making it. It’s ok. Really. If you’re not a liquid smoke fan add a few pinches of smoked salt to both the wings and the sauce. Not quite as good as liquid smoke, but you’ll get that hint of smokiness.

Is It Hot In here?

Me, I like a little heat in most of my foods. Not crazy heat. Not scorch-my-mouth heat. But a little taste wake-up call. Something to liven things up a bit. That’s why I also like to add a few good shakes of hot sauce to the BBQ sauce while it’s cooking. Sometimes I may just use a bit. Sometimes I may use a lot. Depends on my mood. If you’re serving a crowd, no reason you can’t make a few variations of this sauce. Smoky. Hot. Neither. Or both.

Leftovers

Ok, on the off-chance you have leftover sauce just put it in a container or jar, cover and refrigerate it. Before you go to using it on just-cooked hot wings make sure it’s warmed up a bit. Either leave it out on the countertop for 30 minutes-1 hour or warm it in a saucepan.

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Also try my delicious air fryer creamy Cajun garlic wings!

Air Fryer Memphis Barbecue Wings
Print Recipe
5 from 1 vote

Air Fryer Memphis Barbecue Wings

Make extra sauce, it's delicious!
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Appetizer
Cuisine: American
Keyword: grilled wings
Servings: 6
Calories: 220kcal

Equipment

Ingredients

For the wings

For the Memphis barbecue sauce (makes extra)

Instructions

For the Memphis barbecue sauce (start 1 hour before cooking the wings)

  • Place all ingredients except for the lemon juice and Worcestershire sauce in a large saucepan over medium heat.
  • Bring to a boil and then reduce the heat to a simmer. Let simmer for 1 – 1 1/2 hours until thickened, stirring often.
  • Stir in the lemon juice (to taste) and Worcestershire sauce. Continue simmering another 30 minutes.
  • Serve warm or at room temperature.

For the wings

  • Place the wings into a large bowl and season well with the salt and pepper.
  • Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
  • Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
  • Let the charcoal get fully ashed over then add to the Vortex.
  • Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
  • Close the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and cook for another 15 minutes.
  • Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
  • Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
  • Transfer wings to a bowl and toss with the BBQ sauce. Click here for our guide on how to sauce your wings.

Notes

I’ve not found that rotating the grill has an effect on how great this wings turn out. So don’t sweat it if you forget to do it.
I prefer to not serve my BBQ sauce cold if refrigerated. I like to warm it on the stovetop or set it out on the countertop for at least 30 minutes before serving.
Add a few (big) drops of hot sauce if you want a spicy version.
Add a few (small) drops of liquid smoke if you want a smoky version.

Nutrition

Calories: 220kcal | Carbohydrates: 57g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 949mg | Potassium: 388mg | Fiber: 1g | Sugar: 49g | Vitamin A: 699IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Dan-O’s Cheesoning Dry Wings

A normal person might see a bottle of Dan-O’s Cheesoning seasoning and immediately think ‘popcorn’. I can see that. I guess. But not me. I thought ‘wings’. To be honest, I always think ‘wings’. So I made me some Dan-O’s Cheesoning dry wings and got to enjoying some great savory cheese-flavored wings. The seasoning kinda reminds me of grated Parmesan with herbs added in. Heck that might be just what’s in it! The wings smelled fantastic as I cooked them in my air fryer. I mean like big time fantastic. My stomach was growling. It felt like the longest, slowest wing cook in the history of time. I was ready for some wings!

Dan-O's Cheesoning Dry Wings

Make Some Wings

You could use any cooked wing you want for some Dan-O’s Cheesoning dry wings. I prefer air fried or grilled for my dry wings, but deep-fried or baked will work just fine too. I like that roasted aroma that fills up the house (or yard). And I want a good, crunchy skin too. That’s the nice thing about dry wings. No sauce to make your skin soggy that’s for sure. I like to load up on the seasoning after the wings are cooked. More is better, I say. I don’t usually do that with sauces. But I seem to have a special place in my heart (stomach) for super-tasty seasonings and I just crave more!

I didn’t think these wings needed any dipping sauce. You could certainly serve them with one. But I wouldn’t go with anything strong, like a blue cheese for example. Maybe a ranch dressing as long as it’s not too ‘ranch-y’. The seasoning is fairly mellow in flavor. It wouldn’t take much to drown it out and that kind of defeats the purpose here. I recommend serving them just seasoned, dry, like the recipe calls for!

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I love dry wings! Check out my list of my favorites so far!

Dan-O's Cheesoning Dry Wings
Print Recipe
5 from 1 vote

Dan-O’s Cheesoning Dry Wings

Deliciously cheesy and slightly herby wings.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Keyword: wings
Servings: 4
Calories: 503kcal

Equipment

Ingredients

Instructions

For the air fryer

  • Sprinkle with the wings with half of the seasoning.
  • Preheat your air fryer to 350 F.
  • Working in batches if needed, air fry the wings for 12 minutes.
  • Flip the wings and air fry another 12 minutes.
  • Turn the air fryer temperature to 400 F and fry another 6 minutes or until the wings are golden brown.
  • Sprinkle with the wings with the remaining seasoning.

For the oven

  • Sprinkle with the wings with half of the seasoning.
  • Preheat oven to 400 F.
  • Lightly spray a baking sheet with non-stick spray. Or line with foil.
  • Add the wings and cook 20 minutes.
  • Flip and cook another 20 minutes.
  • Check for doneness. For crispier wings, flip and cook another 10-20 minutes.
  • Sprinkle with the wings with the remaining seasoning.

Notes

I prefer to season my wings immediately after cooking them. The seasoning will stick to the surface of the hot wings better than if you wait until they cool off.

Nutrition

Calories: 503kcal | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 747mg | Potassium: 354mg | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Deep-Fried Butterflied Wings

Underneath the wonderful batter you see in the picture below are chicken wing flats that have been ‘butterflied’. I know, I wouldn’t believe me either. Even if I was standing in front of you, telling you with a straight face, I wouldn’t blame you for being skeptical. But yep, these are deep-fried butterflied wings. It’s really simple. Kinda cool. And really crazy addictingly good! They’re very easy to eat, too. Maybe a little too easy.

Deep-Fried Butterflied Wings

Flat-Out Fun!

Deep-fried butterflied wings start with chicken wing flats. I saved the drumettes for another day. Technically, you can butterfly those too like you can chicken legs and cook them any way you want, but we’re here for the flats today. Butterflying them is actually really easy. If you’ve spent any time separating flats from the drumettes you know that there’s a ‘sweet spot’ where your knife can glide easily between the two pieces. Hardly enough effort is required. The same happens here.

You take a flat and poke your knife (a paring knife works well) between the two bones, with the blade parallel to the bones. Then you stand the flat up on one end and pull the knife downward. You’ll find that ‘sweet spot’ and cut the two bones where they meet. Then you repeat at the other end. You’ll end up with two wing ‘sticks’. Straight bones with meat and skin on them, ready to be battered and fried!

Batter Up!

I used a fairly straight-forward, almost fish-and-chips-like batter. Light. Crispy but not crazy crispy. Soft. You can use any batter you want. The one I used ends up making the wing flats look like and big. You don’t really realize that you’re eating wing flat halves. They seem almost like drumettes, but better!

Two-fer

Remember, two pieces equals one chicken wing flat when you’re done. You might think you’re eating two wings but nope, two equals one. Just something to keep in mind when you’re serving them!

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Also try my Brazilian-style deep-fried wings.

Deep-Fried Butterflied Wings
Print Recipe
5 from 1 vote

Deep-Fried Butterflied Wings

Crazy addictingly good!
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: butterflied, wings
Servings: 4
Calories: 666kcal

Equipment

Ingredients

For the Wings

  • 2 pound chicken wings flats only, separated. See the instructions

For the Batter

Instructions

Butterflying The Wings

  • Working in batches, stand the wing flats on one end.
  • Slide a sharp paring knife between the two wing bones with the blade parallel to the sides.
  • Pull the knife slowly downward until you hit the joint between the two bones. Find the weakest spot between them and push the knife down. The two bones should separate. This is much like separating flats and drumettes, the knife will help find the right spot to cut.
  • Repeat the process with the other end of the wing. You'll end up with two straight pieces, the two halves of the wing flat.

Make The Batter

  • Whisk together the remaining ingredients in a large bowl. You want a batter that is pancake batter-like. You can use your finger to test it. Stick your finger in the batter. Does the batter stick and want to slowly run off? You nailed it.
  • If the batter is too thick add a LITTLE buttermilk at a time and whisk again. If you add too much add more all-purpose flour to dry it back out a bit.

Fry 'Em Up

  • Heat 2'-3" of oil to 375 F in a deep-fryer or Dutch oven.
  • Working in batches if needed, place the butterflied wings into the batter and dunk and turn to coat well. You want all sides well-coated.
  • Transfer to the hot oil and fry 8-10 minutes or until golden brown and crunchy.
  • Remove to a wire rack-lined baking sheet or paper towel-lined plate to drain.

Notes

Serve wings with your favorite sauce. I do not recommend tossing the wings with sauce as you’ll lose the wonderful crunchy batter. See my guide on saucing your wings for better ways to sauce your wings!

Nutrition

Calories: 666kcal | Carbohydrates: 29g | Protein: 47g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 268mg | Sodium: 1950mg | Potassium: 454mg | Fiber: 2g | Sugar: 1g | Vitamin A: 901IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Extra-Thick Blue Cheese Wing Dipping sauce

This extra-thick blue cheese wing dipping sauce isn’t messing around. It’s not flirting with flavor. It owns it. It’s not lacking in blue cheese tang. It has that perfect stick-to-your-wings thickness. Whether your wings are sauced or dry. It doesn’t care. It’s doing its job and staying where it should. Easy as heck to make, this is a great dipping sauce to keep on hand.

Extra-Thick Blue Cheese Wing Dipping sauce

See Ya Tomorrow

One of the keys to this extra-thick blue cheese wing dipping sauce coming out perfectly is to leave it alone. At least overnight. Just let it do its thing in the fridge. Did I try it 5 minutes after I made it? Yes, I did. And it was good. But the next day, it was even better. And the day after that? Yep, even better still! And after that? I have no clue. I had no self-control with this sauce… Which is actually a fail on my part…

…I serve my way-too-delicious wing dipping sauces in little cups. The theory is that it prevents me from using it all up. It’s a good theory that doesn’t always hold up, but I try. It did not hold up with this dipping sauce. It happens. I’m not going to make a bad dipping sauce, after all.

Make More. Make A Salad.

You bet you should double this recipe. You’ll need it for your wings. On the crazy off-chance that you have too much, make a salad. You know, that green stuff on a plate that isn’t wings. Sad, but true.

This dipping sauce is also great for that ‘stuff’ you can serve with your wings. Green and orange things. Oh yeah, celery and carrot sticks. I gotta admit, I forget about them most of the time. I should remember, because honestly, they’re really good covered in this sauce.

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Also try my down home buttermilk wing dipping sauce!

Extra-Thick Blue Cheese Wing Dipping sauce
Print Recipe
5 from 1 vote

Extra-Thick Blue Cheese Wing Dipping sauce

The perfect stick-to-your-wings consistency.
Prep Time5 minutes
Cook Time1 day
Course: Dipping Sauce
Cuisine: American
Keyword: blue cheese, dipping sauce
Servings: 10
Calories: 239kcal

Equipment

Ingredients

Instructions

  • Place all but the blue cheese into a medium bowl. Whisk the ingredients until well-combined.
  • Add the blue cheese crumbles and whisk for another minute.
  • Refrigerate overnight before serving.

Notes

Stir before serving.

Nutrition

Calories: 239kcal | Carbohydrates: 1g | Protein: 1g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 319mg | Potassium: 36mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Rib Rack Cider BBQ Wings

Yowsa. Silly me. I only bought one bottle of this sauce. It was here. Then it was gone. That’s because these Rib Rack Cider BBQ wings are crazy good. All thanks to the sauce, really. I was kinda worried when the label said ‘cider’. Would this sauce be too vinegary for me? Would it be too strong? Well no. Heck no. It was quite the opposite. It’s lightly vinegary. Lightly. Just rightly vinegary actually. It’s a little on the sweet side, which is more than fine by me. I do tend to lean towards the sweeter sauces. And it has a light fruity flavor to it. Like wonderfully fruity. Not ‘ewww fruity’ but ‘yummy fruity’. Yeah, the label may say ‘BBQ Sauce’ but this sauce is perfect on wings. Way perfect!

Rib Rack Cider BBQ Wings

Squeeze. And Squeeze Again

I wasn’t shy with the sauce when I went to squeeze it out on my Rib Rack Cider BBQ wings. I knew I wanted more sauce. Sometimes I go light on sauce. Sometimes I go heavy. And this sauce definitely wanted me to go heavy with it. More was better. I figured hey, any sauce left on the bottom of my plate was an opportunity for me to lick my plate. I’m at home, I can do that. No one was watching.

Brrrrrrr

I’ve been trying to be better about the number of sauces I have open at once and in my fridge. I admit, it was getting out of control. Shelf after shelf of them, in fact. The downside to this is of course, is that the sauces are cold. You don’t want to put a cold sauce on hot-out-of-the-cooker wings. It makes the wings cold, obviously. The sauce isn’t as tasty, either. So just warm it up a bit. Easiest way to do that is to set it out on the counter while you cook your wings. That 15-45 minutes (depending on how you’re cooking your wings) will be enough to take some of the cold off.

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Also try some Rib Rack Buffalo wings!

Rib Rack Cider BBQ Wings
Print Recipe
5 from 1 vote

Rib Rack Cider BBQ Wings

More sauce is more better!
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: crispy, wings
Servings: 2
Calories: 13kcal

Equipment

Ingredients

Instructions

  • Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
  • Combine the baking powder and wing seasoning. Sprinkle over the wings and toss to coat.
  • Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
  • Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
  • Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
  • Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
  • Remove and toss with your favorite wing sauce.  Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.
If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

Calories: 13kcal | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 4mg | Potassium: 9mg | Vitamin A: 9IU | Vitamin C: 0.04mg | Calcium: 1mg | Iron: 0.1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Stovetop Spicy Chicken Wings

Oh how I went back and forth about posting this recipe for stovetop spicy chicken wings. On one hand, they are wings and this is a wing blog. That means I should post it. On the other hand, though, every other wing post here is about the kind of wings you’d enjoy at a sports bar or in front of your TV, watching the big game. You know, a wing in one hand and a cold adult beverage in the other. These wings are not those wings. But they are wings and they were good so here we go!

Stovetop Spicy Chicken Wings

A Classic

I first came across this recipe for stovetop spicy chicken wings in a Facebook post of a vintage ad from the Campbell’s Soup company. The ad was from the 1970s. For some reason it resonated with me. The food looked good and the people eating it looked happy. I wanted to be happy eating it too!

Saucy Wing Goodness

These wings do not come out crunchy but they do come out tasty. The skin isn’t completely bite-thru perfect, but it’s not bad. The sauce is really the star of the dish. The wings get happy in the sauce, making them yummy, moist and tender. The wings do have a good little spicy kick to them. I mean, it does say ‘spicy’ in the name, so you do expect a bit of heat!

This recipe makes a big batch, plenty for a big dinner crowd. Just make plenty of rice. You might need a knife and a fork to eat them without making a big mess. Or do as I did and just dive in! Grab a wing and get to eatin’ good!

I cooked these wings in my large Dutch oven. It’s a beast. Heavy as anything. But it cooks wings and many other things perfectly. Evenly. You can use a ‘normal’ pot instead, just grab a big one!

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Also try my sticky crispy garlic wings!

Stovetop Spicy Chicken Wings
Print Recipe
4 from 1 vote

Stovetop Spicy Chicken Wings

A classic wing dish for the entire family!
Prep Time1 hour 15 minutes
Cook Time45 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Keyword: stovetop, wings
Servings: 8
Calories: 53kcal

Equipment

Ingredients

  • 16 chicken wings  flats and drumettes separated, tips saved to make stock
  • 1 teaspoon cayenne more or less, to taste
  • 1 teaspoon paprika more or less, to taste
  • 2 tablespoons vegetable oil
  • 2 medium onions chopped
  • 2 10 3/4 ounce Campbell's Tomato soup
  • ½ soup can water
  • 2 medium green bell peppers chopped
  • hot cooked rice for serving

Instructions

  • Rinse the wings and pat dry.
  • Place in a large bowl.
  • Combine the cayenne and paprika.
  • Sprinkle seasoning over chicken and, using your hands, toss and turn to coat well.
  • Cover the bowl and refrigerate for 1-4 hours.
  • Heat the oil in a Dutch oven or large skillet and add the chicken, working in batches if needed. Brown on both sides and remove to a plate.
  • Drain some of the oil. Add the onions and saute until just soft.
  • Stir in the soup and 1/2 soup can of water.
  • Add the wings and stir. Cover the dish and reduce heat to low. Simmer for 15 minutes, stirring often.
  • Add the green bell pepper and stir. Cover and cook another 15-20 minutes or until pepper is just starting to soften and the wings are cooked.
  • Serve over hot cooked rice.

Notes

Serve with a bottle of hot sauce nearby in case you want to kick these wings up a bit!

Nutrition

Calories: 53kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 26mg | Calcium: 11mg | Iron: 0.3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Homemade Buffalo Wing Seasoning

You could run out to your local grocery store right now and pick up a big bottle of Buffalo wing seasoning and be happy for weeks. Nothing wrong with that. Nothing at all. I do it all the time. Sometimes I use the seasoning on wings before cooking. Sometimes I use it after. Or sometimes both. Well, I woke up this morning wanting to make a homemade Buffalo wing seasoning. One I could easily adjust to suit my fancy. So I did.

Homemade Buffalo Wing Seasoning

Perfect for Deep-Fried Wings

My favorite deep-fried wing recipe that is a great use for this homemade Buffalo wing seasoning is my deep-fried dry wings recipe. Just add 1 tablespoon of this seasoning to the flour, coat your wings and get to frying! After I pull the wings out of the fryer I’ll dust them lightly with some more of the seasoning and serve!

Perfect for Air Fryer Wings

My extra-crispy air fryer wing recipe is my go-to way of making crunchy wings in no time with minimal fuss. I add my no-sugar seasoning to the baking powder before cooking the wings. Then I sprinkle the wings after cooking with the brown sugar-added seasoning just before serving.

Perfect for Grilled Wings

For grilled wings, I use my charcoal grilled crispy Cajun wings recipe as my basis. Instead of Cajun seasoning, I substitute in this seasoning, minus the brown sugar. After the wings are cooked I hit them with the brown sugar-added seasoning and serve.

Perfect for Baked Wings

I don’t do anything fancy for baked wings. I follow my oven-baked Buffalo wing recipe and add the seasoning just before saucing the wings. That’s it.

Heat and Storage

If you want your Buffalo seasoning to have a little kick, just add more cayenne. Or substitute hot chili powder for the chili powder. Or substitute chipotle powder for the cayenne.

Store any unused seasoning in an air-tight container.

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Need a good homemade Buffalo wing sauce too? Try mine. Just three ingredients and you’re ready to wing up!

Homemade Buffalo Wing Seasoning
Print Recipe
5 from 1 vote

Homemade Buffalo Wing Seasoning

A great seasoning as is, or change it up to suit your tastes.
Inspired by a recipe from Kitchen Trials
Cook Time5 minutes
Total Time5 minutes
Course: Spice Mix
Cuisine: American
Keyword: Buffalo wings, seasoning
Servings: 12
Calories: 54kcal

Ingredients

Instructions

  • Mix all ingredients together.
  • Store in an airtight container in a cool, dry place.
  • To use, sprinkle wings with seasoning before cooking. You can also make delicious dry wings by sprinkling cooked wings with more seasoning.

Notes

I prefer to cut back on the brown sugar or leave it out entirely if I am using the seasoning to pre-season grilled or air fried wings. The high temperatures can cause the seasoning to burn. For seasoning after cooking, you can leave the brown sugar in. 
I often end up with two batches of the seasoning, one with the brown sugar and one without. I label them as such using a marker and blue painter’s tape so I can tell them apart.

Nutrition

Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 1286mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 615IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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  • Made for wings and more
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