The fine folks over at Wing It nailed it when they came out with their version of a Buffalo sauce. Their sauce brings that classic combination of vinegar, butter and spices but with a little twist. The spices are different. Delicious. And although I love all of the sauces they make, this one is one of the best variations on the classic I’ve ever found. I love this sauce. Just the right heat and fantastic flavor, it cannot be beat.
Wing It Buffalo wings sauce is loaded with seasonings. Make sure you give it a good long shake before drizzling it on your wings and giving them a toss. You want that flavor and kick in each and every bite to be the same. You’ll find yourself enjoying your wings like never before! Refrigerate any leftover sauce. When you go to use it, make sure you set it out for at least 30 minutes to warm up a bit before using.
I’ve been to two different Buc-ee’s. Both times the experience was almost surreal. The shear number of people almost overwhelmed me. There was merchandise everywhere. There were packaged snacks and fountain drinks everywhere. More importantly, there was food everywhere. Good looking, just-made great smelling food.
The brisket station
I flowed through the crowd and went to my destination: the brisket sandwich station. I’d heard stories, I’d read the rumors. They chop the brisket right out of the smoker (after yelling ‘brisket is on the table!’) and sauce it with Buc-ee’s barbecue sauce. I gotta tell ya, it was one good sandwich. I immediately grabbed a bottle of the sauce and knew what I was making when I got back home: air fryer Buc-ee’s barbecue wings.
Just right!
These air fryer Buc-ee’s barbecue wings were fantastic. The sauce has just the right consistency for wings. Not too thick and not too thin. Perfect for sticking to my wings. It’s lightly sweet but definitely not overly so. There’s a light hint of smokiness, a little hickory to give it that traditional ketchup-based BBQ sauce flavor. These wings are finger-licking good and then some. And easy to make to boot!
To find a bottle of the sauce visit your nearest Buc-ee’s. And take my advice. Pick up a bunch of it, it’s great on anything BBQ’d!
Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer's recommendation to 350 F.
Lightly salt the wings on all sides.
Add the wings to the basket (be careful it's hot!).
Cook wings for 12 minutes.
Flip the wings and cook another 12 minutes.
Increase the air fryer temperature to 400 F and cook another 6 minutes.
Remove wings from fryer and place in a bowl. Toss with the sauce.
Remove wings from the bowl and serve immediately.
Notes
Note: If your barbecue sauce is refrigerated, set it out on the countertop before starting the wings so that it warms up a bit. You don’t want to put cold sauce on hot wings.Note: The full 30 minute cook time is for large, meaty wings. If your wings are a bit thinner (er… scrawny) back the times down to 10/10/4 minutes instead of 12/12/6 minutes.
Frank’s RedHot Buffalo Ranch seasoning makes for some of the best dry wings you’ve ever had. Sure, you can use it on your ‘wet’ wings, giving them some extra flavor before saucing them. But for me, I like the seasoning to be up front and standing all by itself. Not mixed in with some sauce. Not that there’s anything wrong with that, but I’m a big dry wing fan and these Frank’s RedHot Buffalo Ranch dry wings hit the spot with traditional Buffalo wing flavors and a nice dose of Ranch.
Frank’s RedHot makes tremendous wing sauces and seasonings. You’re always guaranteed something good when you’ve got Frank’s on hand. Yeah, that sounded like a commercial but it’s true. Frank’s RedHot Buffalo Ranch dry wings are proof of it. Me, I like to sprinkle my wings nice and heavy with seasoning when the wings are still hot. For me that’s usually right out of the air fryer or deep fryer. If you wait too long any residual oils on the wing get absorbed, making it harder to get the seasoning to adhere. Get ’em while they’re hot and you’ll be happy too!
The problem with most baked Buffalo-style wings is that the flavor is only skin-deep. The wings are cooked then tossed in a sauce then served. Problem is, that sauce never gets a chance to flavor the meat. You take a bite. Yummy. Take another. Sadness. Nada. Nothing. The sauce is gone and so is the flavor. These baked spicy Buffalo Ranch wings are not those wings. These wings are marinated in Buffalo sauce. That sauce gets ‘down in there’, flavoring the wings all the way through. The result is bite after bite of Buffalo wing goodness.
You can easily scale this recipe for baked spicy Buffalo Ranch wings to feed a bigger crowd. For those that want even more heat, use a hotter hot sauce. Of course you can use a tamer sauce for those that don’t like that spicy kick.
These wings have a skin that is ‘bite through clean’. No yucky chewy chicken skin here. They aren’t going to be crunchy, but you can give them a little bit of a crunch and color by placing them under the broiler just before serving them. Just don’t leave them under that high heat for long.
“You should’ve bought more of this sauce. A lot more.”. Those were the first words out of my wife’s mouth after taking her first bite of the Market District Sweet Honey Garlic wings I made. As always, she was right. I shouldn’t have brought home just one bottle. It didn’t last long at all. We both enjoyed this sweet, thick sauce that is absolutely packed with the perfect amount of garlic. Yep, lots of garlic, just like we like it. A small hint of soy sauce and ginger round out what is a great sweet Asian-inspired wing sauce.
These Market District Sweet Honey Garlic wings are like they say, sweet, without any spicy kick. A little garlic ‘punch’ is all the kick you’re going to get. And plenty of sweet, finger-lickingly good flavor. If you’re looking for a great alternative to your usual Buffalo-inspired spicy wing sauce, this is it.
Yowsa. I could’ve eaten an obscene amount of these baked taco wings. I really wasn’t expecting them to be so great. Boy o boy, I could not get enough of them. Great taco flavor with a lightly crunchy coating. And easy? It’s hard to get any easier to make. And on the side, a just-as-easy Ranch and chile pepper dipping sauce. I liked the sauce to much that I went on to make more and used it as a salad dressing!
The coating on these baked taco wings is pretty delicate, so be careful when flipping them. Just take a little extra time and they’ll be fantastic. I’m a big fan of taco seasoning, so I might admit to adding a bit extra for a little more flavor. These wings would be excellent as an appetizer at a party. The flavor is definitely different than traditional Buffalo wings. The dipping sauce has a nice chile pepper flavor to it, combined with a more traditional Ranch dressing.
8chicken wingsflats and drumettes separated, tips saved to make stock
Instructions
Preheat oven to 425 F.
Line a large baking sheet with aluminum foil. Spray the foil with non-stick spray.
In a medium bowl, combine the flour and taco seasoning.
Add the oil and stir to combine.
Working in batches, add the wings to the bowl and toss to coat. Press the wings into the mix to make sure you get all sides well coated. Place on the baking sheet, skin side down.
Bake for 20 minutes. Gently flip the wings and cook another 20 minutes.
While the wings are cooking, place the dressing and chiles into a blender and processes until smooth. Refrigerate until ready to use.
Remove wings from oven and transfer to a serving platter with the dressing mix on the side.
Note: You can place the wings under the broiler for 1-2 minutes for a little more color, if desired but note that the coating will char if left in the oven too long. Keep an eye on them if you decide to do this.
My brain works a bit differently than most. When I see a peanut sauce, I don’t think egg rolls or stir fry. I think wings. First thing that pops into my head is wings. Last thing, too, for that matter. Pretty Thai Peanut sauce wings are lightly peanut-y, with hints of vinegar, garlic, Tamarind, and just a slight bit of spiciness. They’re definitely finger-lickingly good wings.
This is a thinner sauce. If you want extra sauce on your Pretty Thai Peanut Sauce wings, I recommend serving it on the side in little cups for dipping. You’ll definitely find yourself enjoying the great Asian-inspired flavors even more.
Sauce your wings while they are hot. If you’re using a bottle of sauce that you had in the fridge, make sure you set it out on the counter for a bit before using it. Last thing you want to do is put super cold sauce on super hot wings. The wings won’t be hot long if you do.
Ya know, a good Buffalo wing sauce doesn’t have to be scorching hot to be good. In fact, I’d argue that an over-the-top hot wing sauce isn’t necessarily good, specially if you cannot taste the ingredients in the sauce. Kinder’s Buffalo wings sauce brings fantastic classic flavors. Plenty of garlic. Buttery goodness. And a wonderful mix of tasty spices. And importantly, just the right amount of vinegar. This is a great, mellow, delicious sauce that is perfect on wings.
Kinder’s Buffalo wing sauce is the kind of sauce you can easily serve at a party and not worry about anyone screaming that they can’t stand the heat. This sauce is more about great flavor than heat. If you’ve got guests that want heat, serve it to them, but save this sauce for those wanting to just enjoy fantastic wings without the burn.
This sauce is also fantastic served in little serving cups, ready for dipping your favorite chicken nuggets.
I was making my way around the sampling bar at a Pepper Palace store (one of the many I’ve been to), when I came across the peach barbecue sauce. As you guessed it, the sampling bar lets you try out the various sauces, be they wing, barbecue, salsas or hot sauces, before buying them. I gave the peach sauce a try and instantly put a bottle in my cart. I knew the sauce would be great on a rack of grilled or smoked ribs. And it’d be fantastic on my Pepper Palace Peach Barbecue wings.
So easy, yet so goo!
It’s hard to get any easier than this recipe. Just cook up some wings and sauce them. Whether you opt to go light or heavy on the sauce, these Pepper Palace Peach Barbecue wings bring a nice fruity flavor that isn’t overpowering. It’s really like biting into fresh peaches, all in a lightly sweet BBQ sauce. It’s finger-licking good, for sure!
Remember that if you have to refrigerate your open bottle of sauce, let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
It’s a tremendous understatement to say that I love Plucker’s wing sauces. I’ve tried many of their bottled sauces and they are all absolutely fantastic. I devoured my last bottle of medium Buffalo sauce, so I had to resort to making a copycat Plucker’s medium Buffalo wings sauce. Oh, and all was right in the world again! The perfect amount of heat, just enough to wake me up but not so much to make me cry. Wonderful traditional wing flavor. These are the wings that are destined to disappear in no time.
I cut the recipe down so I could enjoy a small batch of copycat Plucker’s medium Buffalo wings for my lunch. No point in heating up my huge restaurant-style deep fryer for just a handful of wings. So, I used my Fry Daddy fryer instead. This little fryer gets a workout in my house. It’s the perfect size for a small batch of wings.
I usually reach for the Frank’s RedHot Original Cayenne Pepper Hot Sauce when I make anything Buffalo-style. And sometimes I’ll go for Crystal Hot Sauce, which has a wonderful Louisiana-inspired flavor. You want a traditional cayenne sauce, and not something flavored like a habanero mango hot sauce!
Place the hot sauce, vinegar, butter, jalapenos and pepper in a sauce pan over medium-high heat.
Once the butter melts, whisk the ingredients together until the sauce comes together.
Reduce heat and keep warm until ready to use.
For the wings
Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Remove to a wire rack over a baking sheet or paper towel-lined plate to drain.
Transfer wings to a large bowl. Drizzle with the sauce and toss gently to coat.
