Mike, Author at For the Wing

Buffalo Wild Wings Buffalo Dry Wings

Oh yum. Buffalo seasoning. Just the right amount of classic flavors, with a hint of butter. In a powder! Woo hoo! Boy, this is finger-licking good stuff, here. I’m a huge fan of ‘dry’ wings. These Buffalo Wild Wings Buffalo dry wings (try saying that 10 times fast!) are amazingly great and definitely one of my favorite dusted wings. If you’ve never tried dry wings, now is the time. Honestly, I hadn’t heard of them until just a few years ago and now I make or order them all of the time.

A Good Seasoning for all Seasons

Buffalo Wild Wings Buffalo seasoning is definitely not just for chicken wings, although there’s no doubting that it’s spectacular on them! Sprinkle it on popcorn. Crackers. Grilled chicken. Burgers. Anything that needs a buttery Buffalo kick.

I like to air fry my dry wings. I season them upfront. Then I cook them. Then I season them again, hot out of the air fryer. Then I plate them. And then I season them again. Yep, three times. Three times the flavor. Three times the enjoyment!

Dry wings are a great treat to serve at a get-together. They’re less messy than wet wings. They keep their crunchiness much, much longer. And, if you want, you can still let people that want them wet enjoy them that way. Just give them a cup of sauce on the side, for dunking. That way everyone will be happy!

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Got Seasonings?

You have to take care of your dry seasonings. In return, they’ll take care of you by always being ready the next time you need them! Protect seasonings from the four main enemies of flavor: heat, light, air, and moisture. Never store them above the stove or oven, where steam and temperature swings cause caking and quick degradation. If you have a problem with high humidity causing your dry seasonings to cake, try adding a silica gel packet to the containers to remove moisture.

Also try Buffalo Wild Wing’s Desert Heat dry wings!

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!

Print Recipe

5 from 1 vote

Buffalo Wild Wings Buffalo Dry Wings

Fantastic dry wings!

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: Buffalo wings, dry wings

Servings:

Calories: 503kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
Buffalo Wild Wings Buffalo Wing Seasoning don't be shy with it!

Instructions

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

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

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

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MIld Sauces
Made for wings and more

Plucker’s Spicy BBQ Wings

Santa asked me what I wanted for Christmas. I’d been especially good all year (cough), so I could ask for anything. New grill? Nope. AirPods? Nah. Eighteen different bottles of wing sauce from Plucker’s, a wing restaurant based out of Austin, Texas? HECK YEAH! And the first one I tried? The Spicy BBQ sauce. And I loved it! I loved these Plucker’s Spicy BBQ wings!

This is what a wing sauce should be. And these Plucker’s Spicy BBQ wings are what wings should be. A little heat (2 flames out of 5 on the Plucker’s heat scale). A wonderful BBQ flavor. Sometimes BBQ wing sauces are a bit too BBQ-y for me. Nothing wrong with putting straight up BBQ sauce on wings, but if you’re going to label it as a BBQ wing sauce it has to be more. And this sauce is more. Not too thick, not too thin, it’s a great sauce with a great BBQ flavor that isn’t overwhelming.

This Is One Great Sauce

If Plucker’s Spicy BBQ wing sauce is any indication of how great the other 17 sauces are that I bought, Santa was very, very good to me indeed! Do like me and get some, and make some Plucker’s Spicy BBQ wings!

This sauce will be great on a grilled chicken sandwich, too. Or as a dipping sauce for nuggets. Or just slathered on a big ole rack of smoked ribs. But, boy is it ever fantastic on wings. No doubt, if I’m ever anywhere near a Plucker’s location, I’m heading in!

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Brrrrrrrrrr!

Put any leftover sauce in an air-tight container and keep it in the fridge until the next time you make wings. When it’s time to sauce your wings don’t just pour that cold sauce over them. You’ve spent all that times getting your wings perfect. Crispy skin. Perfect coating. Hot. No matter how you cooked them, you devoted time to making sure they are spot-on delicious. Do not ruin them by adding a cold sauce. First, obviously, it’ll make them cold. In an instant. And secondly, and just as important, cold sauce will make that crunchy skin un-crunchy even quicker than a hot sauce.

So bring your sauce to at least room temperature before using it. If you want, warm it on the stovetop. I’m not a fan of using a microwave to warm sauces, but you can do that if you want.

Try some Plucker’s Spicy Mandarin wings too!