Homemade Sauces and Seasonings Archives

Tangy Taco Wings

I apologize to my neighbors. Even with my windows closed, and the tv on, it’s likely they heard me moaning with happiness as I bit into these tangy taco wings. Truth be told, they’ve heard it before because I’ve had some delicious wings. But not this loud. These are crazy good wings. Great southwestern flavors. Great smoky undertones. Some great heat. Just great everything.

Cook Those Wings!

The sauce is the star here. How you cook the wings to make some tangy taco wings is kind of not important. Don’t get me wrong. Of course you don’t want ‘meh’ wings. But you don’t have to go crazy with them. No need for complicated preparing or cooking techniques. Just get some cooked wings. Season them a bit first. Then just cook them. Then comes the really good part. That sauce. Load it up or go light. I went heavy. I don’t usually do that. This time, the temptation of the sauce won and I went saucy. And am I ever glad I did.

And More…

This sauce is great on anything. Grilled burgers. Hot dogs. Smoked ribs. Any place you might think about putting BBQ sauce, use this instead. It’s better, tastier, richer, thicker and wonderful.

About That Salsa Chipotle…

I used to be able to buy cans of salsa chipotle at the store on a regular basis. Now they’re harder to find. They’re like a cross between chipotles in adobo sauce and salsa. They have a smoother texture to them, making them perfect for sauces. You don’t have to do any chopping or preparation, just use it straight out of the can. If you can’t find it you can still make this wonderful sauce. You can grab a jar of chipotle salsa and pulse it a few times in a blender until just slightly chunky. Or you can use a chipotle pepper minced, and mixed with some of the adobo sauce.

The idea for these wings came from La Preferida. They made me happy, so thank you fine folks at La Preferida!

Dash Deluxe Air Fryer – Adjustable Temperature…

Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…

Also try my enchilada wings!

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5 from 1 vote

Tangy Taco Wings

This sauce is great on anything.

Inspired by a recipe from La Preferida

Prep Time5

Cook Time30

Course: Appetizer

Cuisine: American

Keyword: crispy, wings

Servings:

Calories: 42kcal

Equipment

Ingredients

For the wings

6 chicken wings flats and drumettes separated, tips saved to make stock
½ tablespoon vegetable oil
½ tablespoon taco seasoning more or less, to taste

For the sauce

½ cup your favorite BBQ sauce
2 tablespoons salsa chipotle see note
1 tablespoon water you might need more
1 tablespoon taco seasoning

Instructions

For the wings

Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Sprinkle taco seasoning over the wings and toss 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. Click here for our guide on how to sauce your wings.

For the sauce

Combine all of the sauce ingredients in a small saucepan over medium heat.
Bring to a boil then reduce heat and keep warm until ready to use.
Stir in more water if the sauce becomes too thick.

Notes

Salsa chipotle can be difficult to find. It’s not chipotle salsa. You can substitute chipotle salsa but for best results you’ll want to pulse it a few times in a food processor. You want a smoother texture versus a chunky one.

If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

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

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Savory Herb with Garlic Wings

Wing sauces can be found in many places. The bottles or packages don’t have to say ‘wing sauce’ on them to be great on wings. I often find BBQ sauces that are fantastic on wings, for example. But I can’t say I thought a lot about using a soup mix on wings. Thanks to Lipton, though, the idea works and works fantastically. All I had to do was make some wings and a quick sauce and I was enjoying some fantastically savory herb with garlic wings. Different. Great. And definitely worth making again! And again!

Insert Wings Here

This isn’t the most complicated wing sauce ever made. You open a packet, pour it into some water, add some hot sauce and wait for the magic to happen. While that’s happening you make some wings. I went air-fried because that’s easy and always gives me a great result. You can use baked. Deep-fried. Whatever you want. Even frozen wings work just fine.

No Fighting

The goal is to get the wings teamed up with the sauce. But… don’t use wings that are ‘too strong’. By that I mean you don’t want to use something like frozen Buffalo-sauced wings. Or wings tossed in your favorite lemon pepper seasoning. You want the wings to taste like wings and let the sauce do the talking. Contrasting flavors aren’t what you’re after here so keep the wings on the tame side.

These savory herb with garlic wings bring tons of great flavor. Plenty of herbs. Lots of garlic. These aren’t Buffalo wings. If you’re looking for wings that aren’t anything like what you might usually have, these are it. Give them a try!

PS: This sauce is also great over grilled, roasted or rotisserie chicken. And pork chops, too!

Lipton Recipe Secrets Herb & Garlic Soup & Dip Mix…

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Also try my delicious chimichurri wings.

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5 from 1 vote

Savory Herb with Garlic Wings

Delightfully herby!

Inspired by a recipe from Lipton

Prep Time15

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: savory, wings

Servings:

Calories: 541kcal

Ingredients

For the wings

3 pounds chicken wings flats and drumettes separated, tips saved to make stock

For the savory herb with garlic sauce

1 envelope Savory Herb with Garlic Soup Mix
½ cup water
2 teaspoons your favorite hot sauce more or less, optional, to taste
2 tablespoons unsalted butter

Instructions

For the savory herb with garlic sauce

In small saucepan, combine the soup mix, water and hot sauce over medium heat.
Bring to a slow simmer, stirring, until thickened.
Stir in the butter.
Lower heat and keep warm until ready to use.

For the wings

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 sauce before serving. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Melinda’s Craft Wing Collection – Gourmet Wing…

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Sous Vide Deep-Fried Wings

It’s ok if you’re making ‘the face’ right now. I get it from my wife sometimes. Well, quite often, really. It’s usually followed by her saying something like ‘those seem complicated’. Yeah, that might be your first thought (and hers, and a bit, mine) when you look over the recipe for these sous vide deep-fried wings. Do this. Then do that. And that.

But let me tell you, when I took that first bite of the wings every ounce of doubt was gone. These wings are truly amazing. The wings themselves are incredibly tasty. So tender. Amazingly juicy. Really, I could’ve just eaten them by themselves. No sauce, nothing. I have made a lot of wings. A lot. And these are way, way up on the list of my all-time favorites. So yeah, they may seem complicated. But oh, is it ever worth it!

The Finish Line

I finished off my sous vide deep-fried wings in the deep fryer (kind of obvious, huh?). No, I didn’t have to. I could’ve reheated the air-dried wings in the oven. Or the air fryer. Or tossed them onto a hot grill. I just needed to heat them up. Get a little crunch on the skin. They don’t spend much time in the hot oil. I do not want to burn that precious skin or over-cook the meat. I’ve come this far, no way do I want to ruin them.

Lastly, I lightly sauced the wings in a Buffalo wing sauce. Lightly because I definitely did not want to overpower the wings. They are amazing. The sauce did not need to be the star of the show. It just needed to be there.

These are great wings.

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Also try my brined sous vide air fryer wings! They’re a mouthful to say, and a mouthful of yumminess too!

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5 from 1 vote

Sous Vide Deep-Fried Wings

Totally worth the effort!

Prep Time15

Cook Time10

Brining and air drying time15

Course: Appetizer

Cuisine: American

Keyword: sous vide, wings

Servings:

Calories: 695kcal

Equipment

Mixing Bowl large enough to hold the wings
Immersion Circulator
Deep Fryer

Ingredients

For the wings

3 pounds chicken wings flats and drumettes separated, tips saved to make stock
Your favorite wing sauce

For the brine

1 gallon water
¾ cup kosher salt
1 tablespoon freshly ground black pepper

For frying

vegetable oil for frying

Instructions

Combine the brine ingredients in a large bowl. Stir until the salt is dissolved.
Add the wings. Cover and refrigerate for 3 hours.
Set up your sous vide for 155 F.
Remove the wings from the brine and pat dry.
Transfer wings to a bag and vacuum seal to remove the air. You can also use a resealable bag and use the displacement method to remove any air, then seal tightly.
Sous vide for 3 hours.
Remove the wings from the water and open the bag.
Remove the wings from the bag and pat dry then transfer to a baking sheet lined with paper towels.
Place in the fridge (uncovered) overnight to dry the wings. They're cooked so you don't have to worry about contamination.
When you're ready to finish the wings, heat 3" of oil in a deep-fryer to 350 F.
Working in batches as needed, fry the wings for 6 minutes.
Remove wings and toss in your favorite sauce.

Notes

Serve with your favorite dipping sauce, if desired.

After removing from the sous vide, you can also sauce the wings then place onto a hot grill for a minute or two to ‘set’ the sauce.

Nutrition

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

Melinda’s Craft Wing Collection – Gourmet Wing…

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Extra-Tasty Baked Wings For A Crowd

I didn’t think these wings would be so good. I couldn’t have been more wrong. Right out of the oven, these extra-tasty baked wings for a crowd tasted as great as they smelled while they cooked. Slightly sweet. A good hint of soy sauce. And mustard. Yep, mustard. That’s the part I didn’t think would work. But it did. These wings are different, and a great way to feed a small group of people.

So Juicy, No Sauce Required

I didn’t do anything to these extra-tasty baked wings for a crowd other than to take them out of the oven and eat them. I didn’t need to sauce them. They have plenty of flavor as-is. I didn’t need to serve them with blue cheese or ranch dressing. They didn’t need it. Just pick ’em up, eat ’em. Repeat.

PS: I do think that these wings would be great with blue cheese dressing. That blue cheese ‘funk’ would offset the mild sweetness. If you’re into that thing, go for it.

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Non-Stick Mat: Our baking mats feature a nonstick…

Also try my baked maple glazed wings.

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5 from 1 vote

Extra-Tasty Baked Wings For A Crowd

Flavor-packed baked wings with a hint of sweetness.

Prep Time5

Cook Time1

Marinade time2

Total Time1 5

Course: Appetizer

Cuisine: American

Keyword: baked wings

Servings:

Calories: 689kcal

Equipment

Ingredients

For the wings

5 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 cups brown sugar
1 cup prepared yellow mustard
¼ cup soy sauce

Instructions

For the wings

Combine the brown sugar, mustard and soy sauce in a large bowl or resealable container.
Reserve 1/4 cup of the marinade in a small container in the fridge.
Add the wings to the bowl or container and turn or toss to coat.
Cover and refrigerate for at least two hours (up to 12), turning every hour or so.
Preheat your oven to 375 F.
Line 2 large baking sheets with foil.
Lightly spray the foil with non-stick spray.
Remove wings from the marinade and place onto the foil. I like to turn the flats skin-side down for starters. Discard the marinade.
Bake for 30 minutes.
Flip the wings and baste with the reserved marinade. Bake another 30 minutes.
If desired, place the wings under the broiler for a few minutes to give them more color and to slightly crisp up the skin.
Serve.

Notes

Serve with your favorite dipping sauce on the side, if desired.

If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

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

Melinda’s Craft Wing Collection – Gourmet Wing…

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Air Fryer Dill Pickle Dry Wings

Oh yes! Air fryer dill pickle dry wings! Welcome to my new favorite lunch-time indulgence! Tons of dill pickle flavor. Through-and-through. Every bite. Crunchy skin that’s loaded with more dill pickle goodness. And a nice cool (and a little spicy) dill pickle dipping sauce on the side! This right here is dill pickle wing heaven!

Dill And More Dill. Then Some More Dill.

These air fryer dill pickle dry wings are not the opportunity to go light on dill flavor. Do not be shy with the seasoning. You season the wings (big time) before they go into the air fryer. Then you season the wings (big time) again after they come out. While they’re hot. The longer they cool the less the seasoning likes to ‘stick’ so get them good and coated while they’re hot.

The dipping sauce packs the dill flavor, too. I add a bit of hot sauce for a nice little kick. You don’t have to do that, it’s totally optional. Or you can add a lot more for a really spicy version. It’s up to you!

Dash Deluxe Air Fryer – Adjustable Temperature…

Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…

Also try my air fryer maple wings.

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5 from 1 vote

Air Fryer Dill Pickle Dry Wings

These wings are packed with dill pickle greatness!

Prep Time5

Cook Time30

Course: Appetizer

Cuisine: American

Keyword: crispy, wings

Servings:

Calories: 13kcal

Equipment

Ingredients

For the wings

6 chicken wings flats and drumettes separated, tips saved to make stock
1 teaspoon Dill Pickle seasoning or more. avoid seasonings containing sugar

For the creamy dill pickle dipping sauce

½ cup mayonnaise
½ cup sour cream
⅓ cup pickle juice from a jar of pickles
2 cloves garlic minced
1 tablespoon dill chopped (or substitute 1 teaspoon dried dill)
kosher salt to taste
your favorite hot sauce optional, to taste

Instructions

For the creamy dill pickle dipping sauce

Combine all ingredients. Refrigerate until ready to use.

For the wings

Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Toss the wing flats and drumettes with the seasoning.
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 wings to a bowl and sprinkle with more of the seasoning. Toss to coat.
Serve.

Notes

Serve with your favorite dipping sauce on the side, if desired.

If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Air Fryer Wings with Buffalo Arby’s Sauce

Earlier this week I made my homemade (sorta) Arby’s roast beef sandwiches. Instead of making my own, I picked up a bottle of Arby’s sauce at the grocery store. For days, every time I opened the fridge, that half-used bottle was staring at me. Calling me. “What should I do with it?” I thought. Well, only one answer came to me: “Make a wing sauce!”. So I did. And that’s how air fryer wings with Buffalo Arby’s sauce came to be. And they were a very good thing. That great Arby’s sauce tang, with a little Buffalo sauce inspiration and flavor added in. They might sound crazy because they were. Crazy good, that is!

Can You Buffalo-ize Anything?

These air fryer wings with Buffalo Arby’s sauce raises the question “Can you turn any sauce into a Buffalo wing sauce-like sauce?”. Maybe. I’ve certainly tried plenty of times. And usually I end up with something I like. And truth be told, it’s a great way to use up those half-bottles of sauces you’ve had in the fridge for a few weeks longer than you should’ve. Heck, what do you have to lose? Try them. You might just like them.

Yep, for extra heat, add more hot sauce. I was gonna say that earlier but forgot.

Dash Deluxe Air Fryer – Adjustable Temperature…

Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…

Also try my HP Brown Sauce wings.

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5 from 1 vote

Air Fryer Wings with Buffalo Arby’s Sauce

Sweet and tangy and oh-so-yummy!

Prep Time5

Cook Time30

Course: Appetizer

Cuisine: American

Keyword: crispy, wings

Servings:

Calories: 209kcal

Equipment

Ingredients

For the wings

6 chicken wings flats and drumettes separated, tips saved to make stock
½ teaspoon baking powder not baking soda
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Buffalo Arby's Sauce

4 tablespoons unsalted butter
2 tablespoons Arby's Sauce
2 tablespoons Frank's RedHot sauce

Instructions

For the Buffalo Arby's Sauce (makes extra)

Melt the butter in a small saucepan.
Stir in the Arby's sauce and hot sauce.
Keep warm until ready to use.

For the wings

Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Combine the baking powder, salt and pepper. Sprinkle over the wings and toss 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. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

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

Melinda’s Craft Wing Collection – Gourmet Wing…

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Jalapeno Pepper Jelly Wings

Why do I keep doing this to myself? Why do I keep making wings that are so good that I can’t stop eating them? I keep thinking I’ll have a sandwich tomorrow for lunch, but it never happens. Not when there are wings to be had, like these jalapeno pepper jelly wings. These were great. Not complicated, but great. And messy. Good and messy. The finger-licking kind of messy.

The key to these jalapeno pepper jelly wings is the jelly. Use a good one. A really good one. One with pepper chunks in it. The real stuff. You know what? Buc-ee’s has fantastic pepper jelly. Not just jalapeno, either. And the price is right, too. I backed up the truck last time we were there. Loaded up. Got them all. They’re not only great on wings, they’re delicious over smoked cream cheese. Or on a peanut butter sandwich (that I never have, because I keep making wings).

These wings weren’t super-spicy. Not at all. Now, they could be. It’s all up to the jelly you use. The one from Buc-ee’s is pretty tame but you’ll notice some heat. I’d call it a ‘nice’ level of spiciness.

EHOMEA2Z Ramekins Stainless Steel Condiment Sauce…

Commercial Grade Stainless Steel: These sauce…
Multifunctional Portion Cups: This set of sauce…

Also try some jalapeno peach wings!

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5 from 1 vote

Jalapeno Pepper Jelly Wings

A fantastic finger-lickingly great sauce!

Inspired by a recipe from The Spicy Southern Kitchen

Prep Time5

Cook Time50

Total Time55

Course: Appetizer

Cuisine: American

Keyword: baked wings, jelly wing sauce

Servings:

Calories: 677kcal

Equipment

Ingredients

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 cup pepper jelly I prefer Buc-ee's Jalapeno Pepper Jelly!
1 tablespoon apple cider vinegar
1 tablespoon butter

Instructions

Preheat oven to 400F.
Line a baking sheet with aluminum foil.
Lightly spray the foil with non-stick spray.
Season wings with salt, pepper and garlic powder.
Place wings on foil (place the flats skin-side down) and bake 25 minutes.
Flip the wings and bake another 20-25 minutes or until golden brown. If you want a slightly crispier skin, place under the broiler for a few minutes.
While the wings are baking, place the jelly, vinegar and butter into a small saucepan over medium heat. Stir until butter melts and the jelly is well-combined. Keep warm until ready to use.
When the wings are done, remove from the oven and transfer to a large bowl.
Drizzle with the sauce and turn to coat.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Melinda’s Craft Wing Collection – Gourmet Wing…

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Dill Pickle Dry Wings using the Vortex

For my money, nothing adds great cooked-outdoors flavor like a Vortex. It’s definitely one of my favorite tools for making perfect wings, time and time again. Today I made a batch of delicious dill pickle dry wings using the Vortex. Easy, with crunchy skin and moist meat, these wings pack in the dill pickle flavor from start to finish. You’re not going to be hunting for that great pucker-up dill pickle flavor in these wings, it’s everywhere!

Keep The Shy On The Sly

Load up on the dill pickle seasoning when you make some dill pickle dry wings using the Vortex. From start to finish. Pour it on. You cannot make these wings ‘wrong’ other than to not add enough dill pickle flavor. And make the dipping sauce, too. No ranch or blue cheese here. Add more dill pickle flavor. It’s a party.

McCormick Grill Mates Dill Pickle Seasoning…

Savory & herby seasoning from McCormick Grill…
A blend of onion, garlic and spices, including…

Also try my duck fat chicken wings using the Vortex.

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5 from 1 vote

Dill Pickle Dry Wings using the Vortex

Perfect wings every time.

Prep Time3

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: grilled wings

Servings:

Calories: 80kcal

Equipment

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
¼ cup vegetable oil
¼ cup Dill Pickle seasoning more or less, divided

For the creamy dill pickle dipping sauce

½ cup mayonnaise
½ cup sour cream
⅓ cup pickle juice from a jar of pickles
2 cloves garlic minced
1 tablespoon dill chopped (or substitute 1 teaspoon dried dill)
kosher salt to taste
your favorite hot sauce optional, to taste

Instructions

For the creamy dill pickle dipping sauce

Whisk all ingredients together in a small bowl. Refrigerate until ready to use.

For the wings

Place the wings into a large resealable container or baggie.
Add the oil and half of the seasoning. Seal and shake to coat well.
Refrigerate for 3 hours.
Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
Let the charcoal get fully ashed over and add to the Vortex.
Add the chicken. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
Close the grill and cook for 15 minutes.
Rotate the lid 90 degrees and cook for another 15 minutes.
Flip the wings. Rotate the lid another 90 degrees and cook 15 more minutes.
Check if the wings are as crispy as you like. If not, rotate the lid another 90 degrees and cook another 15 minutes.
Transfer wings to a bowl and toss with more of the seasoning.

Notes

I’ve not found that rotating the grill has an affect on how great this wings turn out. So don’t sweat it if you forget to do it.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Soy-Ginger Glazed Air Fryer Wings

8? 12? 18? How many of these soy-ginger glazed air fryer wings could I eat? Well, I’m not telling. But the answer is definitely ‘a lot’. The sauce on these wings is sweet, salty, savory… and slightly citrusy. No heat here. But plenty of amazing sweetness that is beyond finger-licking good. I actually made this sauce for roasted Brussels sprouts, but after tasting it I realized that its true calling was on wings. And boy, was I ever right!

Yesterday Seems So Far Away

You have to make the glaze for these soy-ginger glazed air fryer wings the day before you plan on devouring them. Don’t realize 10 minutes before it’s time to eat that you need to make it. That’s too late. Do it the day before and refrigerate it overnight. You’ll then have the perfect glaze. Thick. Like molasses. Delicious. And oh so worth it.

The Air Fryer? Again?

No, no, you don’t really have to make these wings in the air fryer. Make the glaze the day ahead. Then make the wings however you want. I went air fryer because that’s my go-to less-mess technique. Grilled, deep-fried, baked… doesn’t really matter. Just make some wings your way. Then glaze them!

Need Heat?

If you’re a gotta-have-it-spicy person, add a few pinches of red pepper flakes to the glaze while it’s simmering happily away. Let it flavor the sauce. Don’t go crazy with it, though. A little is ok. A lot? You’ll overwhelm the delicious sauce.

Dash Deluxe Air Fryer – Adjustable Temperature…

Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…

Also try my General Tso’s wings!

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5 from 1 vote

Soy-Ginger Glazed Air Fryer Wings

Sweet, delicious Asian-inspired wing greatness.

Prep Time5

Cook Time30

Get happy time12

Total Time12 35

Course: Appetizer

Cuisine: American

Keyword: crispy, wings

Servings:

Calories: 538kcal

Equipment

Ingredients

For the glaze (make the day ahead!)

½ cup brown sugar
¾ cup sugar
1 ¼ cup soy sauce low-sodium is fine
1 tablespoon ginger fresh, minced

For the wings

3 pounds chicken wings flats and drumettes separated, tips saved to make stock
kosher salt to taste
freshly ground black pepper to taste

Instructions

For the glaze (make the day ahead!)

Combine the brown sugar, sugar and soy sauce in a small saucepan over medium-high heat.
Bring to a simmer and continue simmering, stirring often, until the sauce reduces by one half. The sauce will thicken somewhat and will continue thickening as it cools later.
Remove from heat and stir in the fresh ginger.
Let cool then place into a resealable container in the fridge overnight.
Bring to room temperature before serving. I set the container out while I prepare the Brussels sprouts.

For the wings

Note: Before starting, remove the glaze from the fridge so it can come to room temperature while you cook the wings.
Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Sprinkle over the wings with salt and pepper and toss to coat.
Note: You'll have to work in batches to cook all of the wings unless you have a super-large air-fryer. Do not overlap the wings in the basket or they will not cook evenly.
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 or brush with the glaze. Click here for our guide on how to sauce your wings.

Notes

For a spicy version add a few good pinches of red pepper flake to the glaze while it is reducing.

Serve with your favorite dipping sauce on the side, if desired.

If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

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

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Garlic Parmesan Ranch Wings

I got thru a lot of paper towels. A lot. Because I eat a lot of messy wings. And messy is good. These garlic Parmesan Ranch wings had me reaching for extra paper towels. Lots and lots of butter. Lots of garlic. And of course, lots of cheese. With a wonderful Ranch flavor to boot. Yeah, these are finger-licking good. But you’ll still need paper towels!

Make Extra Sauce

I made plenty of extra sauce for these garlic Parmesan Ranch wings. It’s nice to have a little extra on the side, in a little cup, for dipping my wings for extra happiness. But also, any leftover sauce is great for other things. And by other things I mean garlic bread. Man, is the sauce ever great for soppin’ with a big ole slice of garlic bread! So make extra and thank me later!

You don’t really have to deep-fry your wings. Just make the sauce and use it on wings cooked however you prefer.

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Also try my Alfredo chicken wings.

Print Recipe

5 from 1 vote

Garlic Parmesan Ranch Wings

Lots of great Parmesan flavor!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 613kcal

Ingredients

For the wings

vegetable oil for frying
3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Parmesan cheese for garnish, if desired

For the Garlic Parmesan Ranch Sauce

4 tablespoons butter melted
½ cup Parmesan cheese grated
2 teaspoons garlic powder
½ ounce Hidden Valley Ranch seasoning 1/2 of a 1-ounce packet

Instructions

For the wings

Heat 2-3" of oil to 380 F in a deep fryer or Dutch oven.
Sprinkle the wings with the salt and pepper.
Working in batches if needed, fry the wings until golden brown and the skin has crisped, 8-10 minutes. Remove to a paper towel-lined plate or wire rack to drain and cool slightly.
Toss wings in sauce and garnish with Parmesan before serving. Click here for our guide on how to sauce your wings.

For the Garlic Parmesan Ranch Sauce

Melt the butter in a small saucepan over medium heat.
Reduce heat to low and stir in remaining ingredients.
Keep warm until ready to use.

Notes

Double the sauce. If you don’t use it all on your wings, it’s great for soppin’ garlic bread too!

Nutrition

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

Melinda’s Craft Wing Collection – Gourmet Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
SET YOUR MOUTH ON FLAVOR: This hot sauce variety…