These Big Game Hot Wings were some of the best, if not the best, homemade wings I’ve had. The sauce really hit the spot for me. It’s the perfect combination of a little sweet and a little heat, with a little vinegar and mustard tang to it. It’s beyond finger-licking good. And since it’s homemade, I got to adjust the heat to my liking. That meant that I added a bit more hot sauce than the recipe calls for. You can use more. Or less. This sauce would be great for the Big Game. You can make a huge batch of sauce without a lot of fuss or trouble. If you’re worried about the heat scaring off some of your guests, just make two different batches. One with the pepper flake and hot sauce, and one without.
This recipe for Big Game Hot Wings is one of the many great wing recipes you can find in Brian White’s series of chicken wing cookbooks. Every book in the Deliciously Different Recipes of Chicken Wings You Need To Try series is packed with fantastic recipes like this one. I picked up all 6 books for free on Amazon with my Kindle Unlimited subscription. Heck, these books alone more than make the subscription price worth it!
This sauce would be absolutely great on grilled or smoked pork ribs. The mustard would go perfectly with the pork.
Let’s all head to the islands and enjoy some delicious tropical-inspired wings! These spicy mango wings bring a little fruitiness, a little sweetness and as little or as much heat as you want! The sauce is the perfect consistency for wing-sticking enjoyment. I couldn’t find fresh habaneros in our market, so I used a good few shakes of habanero hot sauce instead. It hits my palate up front, then comes the fruity sweetness and all is good in the world again.
I used frozen mango chunks when I made these spicy mango wings. They’re always in season! They’re easier to deal with than a fresh mango and always perfectly ripe. It’s nice to keep them on hand for recipes like this and anything else that calls for mango.
The sauce on these wings is also great on grilled or smoke ribs. Or slather it on grilled chicken.
I’m gonna be straight-up. I thought these baked coconut mango wings were delicious. I loved them. I’m not usually a big baked wings fan, but they were packed with island-inspired flavor with golden-brown lightly crunchy skin and moist, tender meat. It was the dipping sauce that threw me. Maybe it’s because 99% of the time I dip my wings in blue cheese or ranch salad dressing. I’m not sure, but I wasn’t a fan. I’d make these wings again, but I’d use the sauce as additional marinade instead. You might feel differently, but it’s my job to be up-front and honest.
The gorgeous color on these baked coconut mango wings comes from the annatto in the Sazon seasoning. It’s the same stuff that’s used to color other foods, like making cheddar cheese orange. Yeah, it’s really white. Go figure. Why do orange-ish foods taste better? I’m not sure, but they do. And they look better too.
These honey hot fried wings were absolutely incredible. They’re deep-fried. The result is a crunchy skin and batter flavored with one of my favorite things, Old Bay seasoning. The sauce is a combination of honey, hot sauce and sesame oil. It’s a different taste that is amazing. Sweet, heat and umami in each and every bite. What started out as a shrimp recipe ended up being some of the best wings I’ve ever had. I cannot say enough how wonderful these were.
I didn’t sauce these honey hot fried wings like I would my traditional deep fried wings. The sauce is full of flavor. Use it sparingly. The wings are ‘kissed’ with the sauce. Not drowned in it. It’s ok to double to sauce portion of the recipe if you prefer more sauce.
If I’m cooking for a crowd, I’ll break out my big deep fryer to make wings like these. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I had a landlord in college that always brought back bottle after bottle of Pickapeppa sauce whenever he went to Jamaica. I had never tasted anything like it. My food palate back then was ruined by fast foods. Pickapeppa woke me up to flavor. Actual flavor! And boy, oh boy, do Pickapeppa Buffalo-style wings ever bring that flavor in a tremendous sauce that is flat-out tasty. These Caribbean-inspired wings are nothing but satisfying, without a lot of heat.
If a bottle of Worcestershire sauce moved to Jamaica, mellowed out a bit, mixed itself with some fruit and covered itself in spices. It’s sweeter with a bit of a vinegar tang and it’s much more complicated taste-wise that Worcestershire sauce. It’s what makes Pickapeppa Buffalo-style wings unlike any other wings you’ve had.
This is it. The mountaintop. The best. Some of my all-time favorite restaurant chain wings, made at home. These copycat Hooter’s medium Buffalo wings were so good that my stomach is growling while I’m writing this post. The flashbacks are making me smile. And hungry. These wings have the perfect breading, the perfect ‘bite’. They’re cooked perfectly. The sauce is spicy, but not too spicy. It’s buttery. Buttery-finger-licking-good. I could eat a mountain of these wings.
These copycat Hooter’s medium Buffalo wings are the kind you can serve to a crowd and serve proudly. Everyone will enjoy them. There’s not enough heat to really scare anyone off. Serve them with Ranch or blue cheese dressing in case people want to cool off a bit. Sure, add some carrot sticks and celery too. Personally, I don’t go for the ‘garden salad’ additions. I’m here for the wings.
I used Frank’s RedHot to make the sauce for these wings. It’s hard to stray from the original when making Buffalo-style wings. I do admit to using Crystal hot sauce from time-to-time, though. It’s got the right heat with a little Louisiana-twist.
These chipotle barbecue wings are proof of two things. One, Tabasco’s chipotle sauce is absolutely the tastiest, smoky pepper sauce you can find. And two, with just two ingredients you can make one of the best wing sauces you’ve had. Mild on the heat side, and full-power on the taste side, I could not have been happier with these wings.
The sauce on these chipotle barbecue wings is definitely not ‘just’ for wings. Oh me, is it ever good on grilled or smoked ribs. Ditto smoked pulled pork or brisket. And grilled chicken? Yeah, great there too. It has the perfect consistency to stick to anything you put it on without being too thick that it is gloppy. You can adjust the spicy level by using more or less of the Tabasco sauce. I found a 50/50 ratio to be perfect, giving me a little heat and a lot of flavor at the same time.
These spicy sweet and sour wings are proof that it really doesn’t take a pantry full of ingredients to make a fantastic wing sauce. It truly doesn’t get any easier than this. Just open two bottles, pour into a bowl and mix. That’s it. And the cool part is that you get to decide how sweet you want it to be. Or how spicy. It’s impossible to mess up this sauce.
I opted for Crystal Hot sauce in my spicy sweet and sour wings sauce. It’s got great flavor and just the right heat level for me. Sure, I’ve got hotter hot sauces around. If I was craving hotter wings, I would’ve used them. And if I’m more on the even milder side, I’ve got sauces for that too.
Well, here I go again. Another wing variation that I just cannot get enough of. Give me an excuse to use a lot of Parmesan and I’m going to go all-in. And that’s what I did with these crispy air fryer Parmesan wings. Perfectly crunchy bite-thru skin. Like crazy perfect. Great by itself, but add an easy garlic-flavored Parmesan topping and I’m going full bulldog on it. I loved these wings. They are perfect!
The original recipe for these crispy air fryer Parmesan wings called for adding chives. I love chives. Chives would’ve been great on these wings. But sadly, no chives were to be found near me. So I went with just a little parsley, mostly for color. I was ok without the chives since I was in town for the Parmesan!
You can use the approach in this recipe for making crispy skin on any air fryer wing recipe. Whether you are using a store-bought seasoning or just salt and pepper, add a bit of baking soda before cooking the wings.
It’s amazing how many great chicken wing recipes there are. Everything from the mild to the sweet to the volcanic hot. That’s why I love them, I can have a different flavor every day. Well, almost every day. I don’t actually eat wings every day, although I’m sure I could and never ever get bored with them.
I recently stumbled upon Mambo sauce (among many other great recipes) on a blog by Levy Restaurants, a family of different restaurants around the US. So, I thought “Now, here’s something different. A tomato-based wing sauce with Asian flavors. I gotta try it!” So I did, and boy, was I happy I that did.
Mambo sauce, like many great wing sauces, is a combination of sweet (a little pineapple and sugar) and acid (white vinegar and hot sauce), and the best part, a bit of heat (thank you Frank’s RedHot!). You’ll start out thinking you’re having a teriyaki-inspired wing, and finish up thinking you had a Buffalo wing. It’s great, like a journey of flavors.
According to the Levy Restaurant’s blog, Mambo sauce is also great on fries. I can definitely see that. And I will also try it as a steak marinade.
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!