This is not the first time I’ve been highly impressed with a wing sauce from Private Selection. I got this sauce at Kroger and each and every bottle has been packed with excitingly new flavors. Like this Private Selection Smoked Serrano wing sauce. Oh it’s spicy, but it’s not so hot that you don’t get the flavors of the three delicious peppers that make up the sauce: jalapeno, serrano and chipotles. The smokiness adds a nice twist. This Mexican-inspired wing sauce is absolutely fantastic, and a little different than the usual Buffalo-inspired sauces.
Just The Right Amount Of Heat
The Private Selection Smoked Serrano wing sauce bottle does say ‘hot’ on it. Sometimes that worries me. Will it be so hot that I can’t actually taste the sauce? Or will it disappoint me and be sadly mild and as spicy as a banana? This sauce is spot-on where it should be on the spicy scale. So, my worries were unfounded.
Yowsa, this right here is a fantastic bottled wing sauce! On a whim I picked up a bottle each of the Private Selection wing sauces during a trip to Kroger. The first one I tried was the Gochujang Honey Garlic wing sauce. I was so seriously blown away I could not wait until I made my next batch of wings and tossed them in more sauce. Private Selection Gochujang Honey Garlic wings are a winner!
Packed With Flavors
Garlicky, spicy, sweet and with a slightly fermented chile paste flavor, wings (or for that matter, anything) covered in this sauce will be absolutely delicious.
This sauce has me excited, looking forward to the remaining sauces in my Private Selection collection. The price was right (around $3 a bottle) and the taste? Amazing. You cannot lose with Private Selection Gochujang wing sauce.
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.
I have been more than pleased with the wing sauces from Legend Larry’s. I’ve never been to the actual restaurants, but if their bottled sauces are any indication of how good the food is, I’m going. And soon. The Legend Larry’s medium Buffalo wing sauce is the perfect middle-of-the-road spicy wing sauce. It’s exactly the sauce you want for your “I’m scared of the heat” guests, friends and family. Yet it still has that great Buffalo flavor and the perfect consistency for sticking to your wings without leaving you with a lake of sauce in the bottom of your plate. This is a fantastic sauce. Just like everything else from Legend Larry’s.
The Perfect Sauce For A Party
Legend Larry’s medium Buffalo wing sauce is fantastic on wings, and it’s also great injected into wings! It’d also be great on roasted chicken in Buffalo chicken dip. I’m all about the wings, though, and this sauce really hit all the right notes on a batch of wings I cooked up for lunch.
Apparently I have been living in a dark, deep cave for years and never heard of peri peri (or piri piri) sauce. Until recently, that is, when I saw an old episode of Anthony Bourdain’s No Reservations where he devoured some peri peri chicken in Mozambique. He said it was great, but oh did it burn. Sounded good to me so I found a jar of peri peri sauce at Jungle Jim’s grocery store, and proceeded to make Peri-Peri wings that I then lightly covered in the sour, vinegary, slightly sweet and definitely spicy sauce.
Great Flavor And Heat
I found the peri peri sauce to be quite addicting. Yeah, it’s a bit spicy but it’s really not over-the-top hot in my opinion. It brings a nice earthy pepper to these Peri-Peri wings. I can definitely see myself roasting an entire chicken and covering it in peri peri. That’d make for some mighty good eats. With a kick.
I ordered a box full of Alliger’s House of Wings’ sauces. Never have I been happier with an online order. These sauces are incredibly good. Perfect consistency, perfect flavors and the perfect spiciness. Nothing but delicious. Like the House of Wings Singapore wing sauce. Although the sauce is based on traditional Buffalo wing flavor, it has wonderful hints of Szechuan ingredients. It’s a little sweet, a bit savory, and has just the right amount of spiciness. It’s just flat-out delicious.
Incredibly Tasty. Definitely Different.
I could not get enough of House of Wings Singapore wing sauce. Like all of the other Alliger’s wing sauces, I quickly wished I had ordered more. Nothing made me sadder than when the last drops of sauce would come out of a bottle. Fortunately, more sauce is just a few clicks away!
These San Antonio wings turned out to be some of the best I’ve had. I wasn’t expecting the sauce, as simple as it was, to be so drool-worthy. I could not get enough of it. And the dipping sauce was equally fantastic, with just a slight hint of cumin giving it a nice southwestern flavor. A little heat, and a little sweet. Perfect.
Spicy. Or Not. Up To You.
The first time I made San Antonio wings I used hot picante sauce. The next, I used mild. To my surprise, I loved both equally. That’s saying something because I do normally like a good kick to my wings. Not overpowering, but a little spiciness. You can’t go wrong no matter how you make these.
Oh, and the dipping sauce isn’t just great for San Antonio wings. It’s also yummy dipping for tortilla chips.
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!
I love smoked and fried Buffalo wings. The flavor and the crunch just cannot be beat. I had a dream of making a ‘wing flight’ the other night. Yep, that’s the kind of stuff I dream of. Kind of like a beer flight but with smoked and fried Buffalo wings 4 ways. Like Cincinnati chili even. You can get it 1 way, 2 ways… 4 ways… even more ways! It’s like wing heaven!
Smoked Just Right
I start out smoking a big batch of wings. Nothing fancy here. Just some Buffalo seasoning. Then onto my smoker for 2 hours. I’m not aiming for crunchy skin here. I won’t get that at the low temperature I smoke at. I’m not looking for completely-cooked wings either. Just get them to 140 F or a little more.
I can fry them after they are smoked. But I always make sure I make enough to freeze for another day. I vacuum pack them for maximum flavor and freshness. Nothing beats the ease and flavor of taking a pack of smoked wings out the freezer, thawing them, and deep-frying them.
This Is The Way. Or Ways.
After the wings are smoked it’s time to heat up the deep-fryer. The wings are fried ‘naked’ or ‘coated’. The ‘naked’ ones are just that. No coating. Nothing. Just into the hot oil until the skin is crispy and the wings done. It doesn’t take long. The ‘coated’ ones just get tossed in a simple flour/seasoning mix. I could go crazy and make a complicated mix for them. But I don’t this isn’t the time for that. These aren’t those wings.
Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
Toss the wings with plenty of the Buffalo wing seasoning. When you think you've added enough, add more. This is not the time to be shy.
Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
To fry, heat canola oil to 350 F. Fry the wings based on whether you are making them 1 or 2-4 ways, below.
Smoked and Fried Buffalo Wings 1 Way
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
Serve wings naked, without sauce.
Smoked and Fried Buffalo Wings 2-4 Ways
Combine the wing coating ingredients in a shallow bowl or pie plate.
Lightly toss the wings in the mixture.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
If serving 2 ways, serve the wing naked, without any sauce.
If serving the wings 3 ways, toss the wings in your favorite Buffalo sauce.
If serving the wings 4 ways, toss the wings in your favorite Buffalo sauce. Pour some more sauce into a small glass and dunk the wings, coating well.
My wife isn’t a fan of curry seasoning. That’s why I made these brown sugar curry wings for my lunch while she was at work. Score for me, because I loved the combination of sweetness and the curry. These wings need no sauce.
I went ahead and made a big batch of the spice mix in anticipation of making these wings a few days in a row. It’s a good thing that I did because I did end up having them a few times in one week. Don’t judge me.
Deliciously Different
What would I change about these brown sugar curry wings? Yeah, nothing. Ok, maybe I’d add a bit more curry. That’s it. No sauce required, so brine, no nothing. Just cook up some wings (I deep fried mine) and sprinkle with the mix. Then devour.
You don’t need fancy expensive curry powder to make these wings.
This is not the first bottle of Torchbearer wing sauce that I’ve tried. And it won’t be the last, either. Because, like the others, Torchbearer Honey Garlic wing sauce is crazy good. Usually garlic wing sauces tend to be spicy. This variation brings the sweetness of honey for a nice tasty twist. Add in roasted garlic and you’ve got a great wing sauce!
A Great Sauce For More Than Wings
Torchbearer Honey Garlic wing sauce isn’t just for wings, either. Although that’s certainly a good enough reason to run out and buy a few bottles. It’s also great as a marinade for chicken, fish, or shrimp! Or brush it on your hot-off-the-grill steak or pork chops!
As much as I love blue cheese dressing for dipping my chicken wings, I don’t want it to overwhelm my ‘delicate’ palate that I can’t taste the wings. So, I might’ve been a tad nervous when I cooked up a batch of wings and tossed them in some Moore’s Blue Cheese Buffalo wing sauce. Well, that first bite told me and told me quick that the sauce was about as perfect as you can get. Nice and thick, but not too thick, and packed with blue cheese flavor and a hint of spiciness. But not too much blue cheese flavor and not too much spiciness. Darn good eating, that’s for sure.
No Dressing Needed
You can skip the Ranch or blue cheese dipping sauce for wings coated in Moore’s Blue Cheese Buffalo wing sauce. You don’t need anything except the wings, the sauce and a stack of paper towels.
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.
