When I first opened and tasted Kosmos Q General Tso wing sauce I thought “Whoa, that’s definitely got some soy sauce in it.” Was it too much? I marched forward, making a big ole batch of wings that I promptly tossed in the sauce. I took my first bite and … Boom! What a great sauce! Oh my!
Kosmos Q General Tso wing sauce is one of if not the best Asian-inspired wing sauces around. There’s a hint of rice vinegar, and soy sauce (but definitely not too much!), and garlic. It’s a nice stick-to-your wing sauce (thanks in part to a bit of molasses).
One Fantastic Wing Sauce
My wife loves Asian-like sauces. Kosmos Q General Tso wing sauce rocketed to the top of her list of favorites with the first bite. She’s not the wing fan I am, so she used the sauce for dipping nuggets. It’s perfect on nuggets, too, since it has just the right thickness for dipping.
June Moon makes a big variety of fantastic-tasting sauces. I stepped up and ordered all of their wing sauces all at once. No point in messing around. June Moon Bang Bang wing sauce doesn’t mess around. It’s a wonderful, mellow wing sauce. It has hints of garlic and cayenne, but there’s not too much heat at all. It’s slightly sweet and slightly creamy.
Buffalo-Inspired Sauce with a Twist
June Moon Bang Bang wing sauce would be great for a get-together. It’s different than traditional Buffalo wing sauce but still reminiscent of the classic. The flavors and the spice level are sure to please everyone. It’s also great as a dipping sauce for chicken nuggets (no! don’t call them boneless wings!). I know this for a fact!
Remember that if you have to refrigerate your open bottle of wing sauce to 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 not like I hadn’t eaten in weeks. So only one thing can explain how quickly these oven-baked garlic Parmesan wings disappeared. They were fantastic! I’d been on an air and deep fryer wing binge for a while. Time to change things up and go baked! And how glad am I that I did! Lightly crunchy chicken wings, with the perfect bite-thru skin and oh, flavor! So much flavor! Garlic, Parmesan and just the slightest bit of spiciness.
Super Tasty with the Right Crunch
I used a wire baking rack when I made these baked garlic Parmesan wings, but you can cook them directly on foil or parchment paper. And in fact, I think you’ll find cleanup to be a lot easier if you skip the rack. And make sure you shake off the excess butter. If the chicken wing skin gets super oily (from the butter) it won’t crisp as well. Not a big deal, but something you might want to keep in mind!
Line a large baking sheet with foil or parchment paper. You can also use a wire rack with foil underneath.
Place wings into a large bowl.
In a small bowl, combine corn starch, baking powder, salt, and 1/2 teaspoon of the garlic powder.
Pour the seasoning over the chicken wings and toss to coat.
Transfer the wings to your lined baking sheet. Spread them out so they do not touch.
Bake for 20 minutes.
Flip the wings and bake another 20 minutes.
Place the melted butter into a small bowl.
In another small bowl, combine 3/4 cup of the cheese, the Italian seasoning, red pepper and the remaining garlic powder.
Check the wings. They should be starting to brown and be lightly crispy on the edges. If not, bake them a bit longer.
Remove the wings from the oven. Working one at a time, using tongs, grab a wing and dunk it into the butter mixture. Flip to coat it well then shake off any excess. Transfer to the cheese mixture and roll to coat. Shake off the excess and return the wing to the baking sheet.
I never really thought I’d write a post titled The Mustard Man Simply Horsey wings. Let me start by saying that I’m not usually a fan of horseradish. I like it in my cocktail sauce, and then only a little is enough.
Fortunately for me, this sauce has just the right amount of horseradish. It’s a creamy, delicious mayonnaise-based sauce that my wife absolutely loves on sandwiches. And now, I love it on wings!
Horseradish Heaven
These Mustard Man Simply Horsey wings made a horseradish believer out of me. It has shown me that the right balance of ingredients can make for a great wings with just the right amount of horseradish heat. These are great wings.
Every day I wake up and am more and more a fan of mustardy wing sauces. Even if they don’t start out as wing sauces. The Mustard Man has made me a big believer of them. This time, I squeezed some delicious, creamy Simply Sweet mustard onto a batch of hot wings and dove in like a man possessed. This sauce isn’t overly mustardy. It’s slightly sweet, but not too much so. It’s definitely finger-licking good. If you don’t think that mustard right out of a bottle doesn’t belong on wings, this sauce will change your mind with the very first bite.
Mustard On Wings Is A Win
I like to sauce my wings with The Mustard Man Simply Sweet mustard as soon as they’re done. While they’re still nice and hot. The creamy mustard melts all over the wings making them … well, glorious is the only word I can think of right now!
Croix Valley Garlic Buffalo wing sauce may be the best I’ve ever had. It’s just absolutely delicious. It has that classic Buffalo flavor, but with a twist: the cayenne pepper sauce has been aged in wooden barrels. And you get that difference, too, in every bite. The extra time and effort is oh so worth it. And it has garlic. Loads of garlic. Wonderful garlic. You can see it in the bottle, and you definitely get it in each and every bite. Glorious garlic. And more garlic. But it’s not overpowering. It’s just right. Just perfect. I really enjoyed this sauce. It satisfies my garlic craving and that makes me happy!
A Wonderful Combination of Flavors
I’ve had a lot of garlic Buffalo wings, and Croix Valley Garlic Buffalo wings are above the rest. Get you a few bottles of sauce from Croix Valley and you’ll taste (and see) the difference. You can also order the sauce directly from the manufacturer’s website.
Someone over at Pepper Palace (makers of the Wing Master sauce line and whole lot more) had a brilliant idea. Take the traditional Buffalo wing sauce recipe and turn it on its head and invent Wing Master Vinegar wings. Usually, Buffalo sauce is based on cayenne pepper sauce and seasonings. Not this one. This vinegar wing sauce is based heavily on vinegar, with cayenne peppers and seasonings added in. The nuance may be small, but the flavor difference is huge. I fell in love with this sauce with the first bite.
Nice And Tangy
Wing Master Vinegar wing sauce has a nice middle-of-the-road kick. Not too much, not too little. And oh, that wonderful vinegar flavor. This stuff is great and different and finger-licking good. The tanginess is different. Serve this to your Buffalo wing sauce-loving friends and watch their faces light up!
Pepper Palace makes a ton of great sauces and seasonings, not just for wings. Find a store near you and spend an hour or two wandering the shelves. They always have an area where you can sample sauces and spices, too. It’s like flavor heaven. Instead, if there’s not one near you, take a road trip (it’ll be worth it) or order online.
Oh how I’ve enjoyed the sauces and seasonings that I bought from Kosmos Q. Every single one has been packed with flavor. And quality. Kosmos Q Buffalo Hot Wings dust wings are absolutely no exception, with traditional flavors and a really nice spicy kick. Though I use it to pre-season wings too, I really prefer it on ‘dry’ wings, dusting them right after they are cooked. Still-hot wings love dry seasoning. And so do I.
Super-Flavorful Dry Wings
You can be shy with your wing dust or you can go heavy with it. I’ve found that Kosmos Q Buffalo Hot Wing dust wings are so packed with flavor, I can go light and still enjoy a fantastic dish. The wings don’t need to be drowning in seasoning to be special. You still want to taste chicken, after all!
Make sure you seal your wing seasonings well after using. You don’t want any moisture sneaking in. Kosmos Q comes in quality pouches that seal perfectly!
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.
For a quick lunch, air fryer wings just can’t be beat. My extra-crispy version gets me nice and crunchy, delicious wings in less than 30 minutes. So could I improve on such a great thing? Well, turns out, I can. And did. With duck fat spray. Making duck fat air fryer wings is just as easy as making wings using my regular approach. But they are so much crispier and have a wonderful flavor that is just amazing. So why would I make them the ‘old’ way, when I can make this much tastier, much crispier version!
Duck Fat is a Game Changer
You can find duck fat spray in your grocers oil aisle, by the non-stick spray and olive oils and stuff like that. It ain’t cheap, but what it does for duck fat air fryer wings (and many other things) is well worth it. I would suggest you don’t go nuts with it the first time you use it. Try a few quick sprays and see if you want to add more. They don’t need to be dripping in the stuff. A light coating is all you need (and want).
I often find myself using a few variations on this approach to cooking wings. I’ll sometimes just spritz the wings with the duck fat spray. Then I’ll salt and pepper them and then cook them in the air fryer. After they are done I’ll sprinkle them with my favorite seasoning and serve them ‘dry’. I often use this approach if my seasoning is prone to charring during cooking. And if I want them ‘wet’, I’ll just toss them in my favorite sauce after they are cooked.
Preheat your air fryer per manufacturer's recommendation.
Spray the wings with duck fat. Just a few squirts will do. I like to put the wings into a bowl, give them a quick spray, turn then, and give them another quick spray.
Sprinkle the wings with seasoning. Turn, and add a bit more seasoning. Alternatively, place the wings into a bag or resealable container and sprinkle with the seasoning. Close the container and toss gently 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 or sprinkle with more seasoning.
Ahhhhhh. Yum. And easy. These mango barbecue wings hit the spot. Just the right amount of tropical fruitiness. Just the right hint of barbecue sauce. Now, if I wanted to, I could make it more fruity. Or use a totally different barbecue sauce and come up with a new tasting wing. That’s the beauty of this recipe.
Fruity BBQ Greatness
I went with a pretty tame sauce for the BBQ part of these mango barbecue wings. I wanted a hint of smokiness, with just a little spiciness. Next time, I may go for a hotter version, but add more Mango nectar so I still get that fruity flavor. You can also make this sauce using other juices, such as orange, pineapple or grape.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Meanwhile, combine mango nectar and barbecue sauce in a medium pot.
Bring to a boil over medium-high heat, then reduce heat to a simmer and continue simmering, stirring often, until reduced by half. This will take 20-30 minutes.
