Sometimes it’s the easy, simple things that taste the best. These Buff-a-cue wings came out fantastic. The sauce takes literally no time at all to make. And it’s totally up to you how to ‘make it your own’. Use a spicy BBQ sauce. Or a smoky one. Or a bourbon-flavored one. Whichever you prefer. Change it up from day-to-day. Ditto the Buffalo sauce. Mild one day. Crazy hot the next. Do you. You can’t go wrong with these wings.
Wing Bar
These Buff-a-cue wings would be great for a crowd. You can set up a variety of wing stations, each with a different flavor. Without breaking the bank or spending a lot of time making sauces. It’s an easy way to satisfy those like have a sweet tooth. And those that like it spicy. So grab a few bottles of BBQ sauce and a few bottles of Buffalo sauce next time you’re at the store, and get to making some great wings!
I love cooking wings on my charcoal grill using the Vortex. I always get crispy, moist, tender wings. The meat has a slight smokiness to it. They have a great grilled flavor that I don’t want to hide with a bunch of sauce or seasoning. But a little added flavor is a good thing. That’s why I love my dry Buffalo wings using the Vortex. I have total control on how much seasoning I add.
Crispy Skin. Still.
One of the great things about dry Buffalo wings using the Vortex is that the skin stays crispy. You don’t always get that with sauced wings. I think dry wings are a great thing. They’re always a welcome change from sauced wings.
No Sugar Zone
I recommend not using any kind of seasoning containing sugar. The high heat of the Vortex may cause it to burn. If you really want that sweetness, add the seasoning only after the wings have cooked. You can just use salt and pepper for seasoning during cooking.
Want More Smoke?
If you want your wings to have a bit more smokiness to them, and not just what you get from the charcoal, add a chunk of wood over the center of the Vortex. Do it early on, not long after you’ve lit the charcoal, to give the wood time to catch on and start generating smoke. If you think you’re getting more smoke than you want, just remove the wood chunk. Make sure you put it somewhere non-combustible as it will smolder for a long time!
I did it. I made Cool Ranch Doritos wings. Darn right I marked this day on my calendar. Because it was a glorious day. I used the same font size that I use to mark our yearly wedding anniversary and my wife’s birthday. Why? It’s a day of wing greatness. Crunchy. A touch of Cool Ranch seasoning. These double-cooked wings came out fantastic. And different. You can’t ignore the ‘wow’ factor when these goodies come out of the fryer! And you’ll definitely say ‘wow’ when you take that first bite!
Double-Cooked Greatness
Unlike normal breaded wings, these Cool Ranch Doritos wings are double-cooked. First they are cooked ‘naked’. No batter. Doesn’t matter how they are cooked as long as they are done. Oven. Air fryer. Grill. Whatever. However. Doesn’t matter. Then you batter them in Dorito greatness and deep-fry them just long enough to warm up the wings and get the coating nice and golden brown delicious. You don’t want to over-deep-fry them, though. You don’t want the wonderful chip coating to burn. Or get dark brown. Golden brown and delicious (GBD) is what you’re after here. So keep an eye on them as they bask in the oil. You can always cook them longer. You can’t un-cook them!
Choose Your Dorito
I went with Cool Ranch Doritos because they are tied for being my favorite. Tied with taco. And nacho. You can use any Dorito flavor you want. Or do some of each. Make a Dorito-coated wing flight! Score!
Blender Time
When it’s time to make your Doritos coating, you’re aiming for a nice texture to the chips. Not a fine powder. We aren’t making cornstarch here. More like a breadcrumb texture is what you’re after. So don’t over-do it. Like with cooking the wings, you can always pulse them a few more times in the blender, but you can’t un-pulse them!
Cook the wings the day ahead. You don't want to cook them naked, or just lightly seasoned. I recommend grilling, smoking, deep-frying, baking or air-frying. Do not use any batter or coating. You can season them but don't over-do it as you don't want to drown out the Ranch Doritos coating. When the wings are done, place in an air-tight container and refrigerate overnight.
Heat 2-3" of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating set the wings out at room temperature.
Working in batches, place the chips into a blender and process until they have a breadcrumb-like consistency.
In a large bowl, combine the processed chips, flour, salt, pepper and garlic powder.
In a small bowl or pie plate, whisk together the eggs.
Working in batches as needed, dip the wings in the eggs. Shake off any excess.
Dip wings in breading and coat evenly. Shake off any excess.
Again dip the wings in the eggs. Shake off any excess.
One more time into the breading. Shake off any excess.
Deep-fry the wings for 3 minutes. You're just getting the coating nice and crunchy and golden brown and heating the wings.
Wowsa. I really wasn’t expecting that these crispy wings using a griddle would be so tasty, so moist, and so tender. Really, I’m not sure what I expected. Not greatness, that’s for sure. But I really enjoyed them. This was my first time using my outdoor griddle for wings, and I can definitely say it won’t be the last. Not even close. What a great way to make fantastic wings, with minimal fuss, and great results.
Any Griddle Will Do
I decided to make these crispy wings using a griddle using a griddle insert on my large gas grill. I could’ve used one on a charcoal grill. Or a dedicated griddle. Or even a cast iron pan on the grill would work. Heck, any place where you can heat up a bit of oil and fry some wings will produce the same great results. I’m sure I’ll try these on my griddle inside too. The only downside to making them indoors is that they will splatter a bit.
An All-Around Great Approach
The overnight dry brine of the wings is what gives them that crunchy skin. And it also imparts a lot of flavor. Don’t cut corners on it. You can use the same dry brining for cooking wings in a variety of ways, too. Not just on a griddle. These are great baked in an oven, grilled, or in an air-fryer. It’s a solid approach that won’t let you down.
Get creative with the right tools to make your own…
Got a gas grill? Read here how to make fantastic crispy wings on it, too! Or, a Char-Broil Big Easy (aka the best poultry cooker around)? Read here how to make great wings on it!
Sprinkle the wings with salt, baking powder and garlic powder. Toss to coat.
Place in the fridge (uncovered!) overnight.
Heat your griddle over medium heat.
Drizzle the wings with 1 tablespoon of the oil and toss to coat.
Add the wings to the griddle, being careful of the oil splattering.
Cook the wings 20-30 minutes, flipping often, until the skin starts to darken. If the wings get too dry add a bit more oil, again watching out for splatter.
You want to cook the wings to at least 165 F. For the best results, though, and the crunchiest skin, cook them to 195 F or even a bit higher.
Remove wings and toss with your favorite seasoning add back to the griddle, turning once, for 3 minutes total.
Creamy, yummy, great. With a hint of soy sauce. These Catalina wings more than hit the spot. I was amazed by how much I loved the flavor combination. Kinda like an Asian-inspired BBQ sauce. Easy as heck to make, too. If you’re looking for a simple wing sauce recipe that can be made from ingredients you already have in your fridge and pantry, this is it. It’s the only one you’ll need!
Make More
The sauce on these Catalina wings is great for more than wings. Slather it on grilled chicken breasts. On fried chicken sandwiches. Dip your nuggets in it. Brush it on ribs. It’s a great all-around sauce that has great flavor and the perfect consistency for just about any application.
You can make a spicy version of the sauce by simply stirring in some hot sauce or cayenne pepper. For a somewhat fancier version, try spicy soy sauce instead. It can be a little hard to find. Try your local Asian market or online if you can’t find it in your usual grocery store.
If you’re having trouble getting the onion powder to dissolve when stirring, just use a whisk. In a minute or two it’ll disappear into the sauce and you’re good-to-go!
No Fru-Fru Catalina Required
This recipe calls for Catalina salad dressing. You can make your own or buy it, like I did. There’s no reason to break the bank with it either. Just grab a bottle of Catalina. Name-brand, generic, store-brand, doesn’t matter.
Brrrrrr
If you have leftover sauce, just store it in a covered container in the fridge. When you’re ready to use it let it set out on the countertop for a good 30 minutes ahead of time. You do not want to put a cold sauce on hot wings. Ever!
I’ve been wanting to make these crispy Buffalo wings using a gas grill for a while. It’s not that I don’t make wings on a grill often. I do. But I use a thing called a Vortex BBQ and I make them on my charcoal grill. It helps me get amazingly crispy skin using very high temperatures. That’s not what I’m doing here, though. I wanted to prove that I can make fantastically crunchy skin wings without my Vortex, without charcoal. All on my gas grill. And boy did I. These great wings take just little effort, just a little time, and come out fantastic.
It’s Super Easy
There are just two simple steps to making crispy Buffalo wings using a gas grill. First, you need to air dry the wings coated in seasoned baking powder (not baking soda) overnight in a fridge on a wire rack. This helps dry out the skin, making it easier to get it crispy later. And second, when it comes time to cook the wings, make sure you have your grill set up for direct and indirect cooking. You want one side super hot while leaving the gas off on the other side. That leaves you a less hot zone, called indirect grilling, to cook your wings without worrying about burning them. The high heat circulates around the wings helps crisp up the skin.
Place the wings in a large bowl or resealable container.
Combine the baking powder and Cajun seasoning.
Sprinkle half of the seasoning mix over the wings. Using your hands, toss the wings to coat.
Add the remaining seasoning and repeat.
Transfer the wings to a wire rack over a baking sheet. Place in the fridge 12 hours or overnight to dry out the skin.
Fire up your gas grill for two zone cooking. On one side, have the burners turned as high as they will go. This will be the direct heat zone. Leave the other side unlit. This will be the indirect heat zone, where you'll cook the wings. Give the grill plenty of time to preheat. You want maximum heat over the direct zone.
Place the wings on the indirect heat side of the grill.
Cook until the wings are lightly browned and crispy, usually 45 minutes. Check them after 30 minutes since cook times will vary depending on your grill and conditions (wind can make them take longer).
Ahhhhhh. Yes. These crispy baked wings are my kind of wings. Baked wings didn’t used to be my kind of wings. Not until this technique came along. Before this, I didn’t like the soft skin. The dried out meat. Nothing but wing sadness. Well, I’m not sad any more! Just a little seasoning and time in the oven and I’ve got nicely crisped-up wings. Grab some of my favorite sauce and I’m good-to-go!
It’s Party Time!
You can make a big ole batch of crispy baked wings in no time. Or you can make a personal-sized batch. Whichever you prefer, it’s easy no matter how many you make. This is the perfect recipe for a crowd. While the wings are cooking to perfection grab (or make!) a few different flavors of sauces and make a wing bar!
As simple as they are to make, these wings do require that you do one thing right when you are preparing them and that’s make sure they are dry before adding the baking powder and pepper mixture. If you see the baking powder making a dough-like puddle at the bottom of your bowl you do not have the wings dry enough. Take the time to make sure you get them dry. The wings will get crispier and taste better if you do!
I cook up a LOT of chicken wings. Sometimes I make them in the deep fryer, sometimes on the charcoal grill, sometimes on the gas grill, sometimes on the smoker, and often on the Char-Broil Big Easy. I love them any way, any time. One of my favorite ways to prepare wings is using a Vortex on my charcoal grill. This simple device gets your grill screamin’ hot, perfect for making those great crispy wings we all love. So grab a Vortex and read on! This is how to make perfect wings using a Vortex!
The Search…
I am always on a quest for the next best wing cooking idea. Recently, I discovered the best way for making crispy wings on the Char-Broil Big Easy, which came out fantastic. But, I was still looking for the best way to get crispy wings on my charcoal grill. That’s when I discovered the Vortex and Vortex chicken wings are amazing. The Vortex is an insert for your grill that let’s you concentrate the charcoal heat, making for an incredibly hot fire. As you can see below, the wings ring the Vortex, getting super hot and in just a while, crispy. And it couldn’t get any easier.
Best Thing Ever…
I couldn’t be more happy with my Vortex purchase. I purchased the small-sized model, which works fantastic on my old 18″ Weber kettle and 22″ Weber Performer grills. But, a larger model is available for the 22″-26″ cookers.
Since I originally posting this recipe, I’ve made wings on my Vortex hundreds of times. I’ve found that rotating the lid isn’t so critical (specially when cooking on a smaller grill such as the Jumbo Joe). For a little smoky flavor, throw a nice chunk of your favorite wood (I like hickory or cherry) over the Vortex about 5-10 minutes before you put your wings on. You don’t want ‘raw’ smoke on your wings, so let the wood smolder a bit first.
These baked maple wings are a fantastic wing for a party. Any party. Or the big game. They are easy to make and come out tasting absolutely fantastic. If you make the recipe as stated the wings are slightly sweet, with a slight hint of spiciness. They are impossible to stop eating. The skin doesn’t get crunchy but it has a nice bite to it. Not ‘weird’ like some baked wings can get.
Make It Several Ways
The beauty of the recipe for these baked maple wings is that you can make a minor change or two and have slightly different wings. That’s what makes these so great for a party. You can make several batches at once, letting your guests decide what variation they prefer.
For a spicy version add more pepper flake or add some hot sauce. For a more Buffalo-inspired version, add a cup of Buffalo sauce. The sauce recipe is very flexible.
Twist And Turn
As easy as these wings are to make, make sure you don’t ignore the instructions to turn them every 20 minutes during the first part of the cook. During the second part, where you’re cooking them using higher heat, definitely don’t ignore the wings for long. They’ll get golden brown quick. A little color is great. But don’t burn them!
Place the wings in a large disposable pan. Place the pan on a baking sheet to help support the pan. Use the baking sheet to take the wings out of the oven and you don't have to worry about the disposable pan collapsing.
Combine all of the remaining ingredients in a medium bowl and pour over the wings. Turn the wings to coat well.
Bake the wings for 1 hours, turning every 20 minutes.
Turn the oven up to 425 F.
Bake the wings for up to another 45 minutes, turning every 15 minutes. You don't want the wings to burn. You want a nice golden color to them.
Remove wings to a platter and drizzle with the sauce from the pan.
I don’t just make fresh wings at home. I think it’s important to try other wings. Like these TGI Friday’s Honey BBQ snack wings. I know that not everyone wants to grab a pack of fresh wings from the store and go thru the process of prepping and cooking them. It’s a bit of work. And if you have a house full of guests you don’t want to be stuck in the kitchen. But you also don’t want to serve bad wings. I can say these are actually pretty good wings. They are definitely some of the best frozen wings I’ve found.
Tasty. And Easy.
I liked the sauce on these TGI Friday’s Honey BBQ snack wings. It’s lightly sweet and a pretty good BBQ sauce on its own. There’s plenty of sauce on each wing too. I didn’t run into a case where one wing was sauced and one wasn’t. The coating on the wings is good too. The wings are reasonably meaty, and I found the wings to be pretty consistent in quality. I can’t say I’ve always had that same experience with other frozen wing brands.
I cooked my wings in the oven. I’m not a big fan of microwaved wings even though the packaging has instructions for cooking them there. The oven gives you just a bit of a crunch to the wings and I like that. Plus they’re easy. Just make sure you use some non-stick spray on the foil before adding the wings. They do like to stick a bit.
