Homemade Sauces and Seasonings Archives - Page 12 of 15

Carolina Wings

I’ve always been a fan of Carolina BBQ sauces. And although there are lots of variations from region-to-region, they all have vinegar in common. These Carolina wings packed that great vinegar punch, and then some. I found myself not able to get enough of the sauce on these wings. I’m quite sure I’ll end up using this exact recipe on more than wings.

The Perfect Heat

These Carolina wings are a bit spicy, but they have the right amount of spiciness in my opinion. I like a little kick in just about everything I eat, but that doesn’t mean I need to be in pain and not able to taste my meal. The balance between the heat and sweetness is necessary, and the sauce on these wings has achieved that balance spot-on. It’s fantastic stuff.

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!

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Also try my Detroit hot honey wings.

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Carolina Wings

These Carolina wings are a bit spicy, but they have the right amount of spiciness in my opinion.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: barbecue, wings

Servings:

Calories: 534kcal

Equipment

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

For the Carolina wing sauce

¼ cup ketchup
½ cup red wine vinegar
¼ teaspoon dried red pepper flakes
1 tablespoon adobo sauce
1 teaspoon dry mustard
2 teaspoons granulated garlic
1 teaspoon sugar

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.
While the wings are cooking, make the sauce by whisking together all ingredients in a medium saucepan over medium heat. Keep warm until ready to use.
Toss wings in sauce before serving.

Notes

Keep any leftover sauce in a sealed container in the fridge. Let the sauce 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.

Nutrition

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

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MIld Sauces
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Fire-Eater Wings

These fire-eater chicken wings from Steven Raichlen’s The Barbecue! Bible are absolutely amazing (as are the other recipes in the 575 page book). Yes, they have some kick, but it’s not overwhelming at all. They’re perfect. I plan on using the rub recipe on whole roasted chickens and turkey from my Big Easy, it’s just that good.

Great Flavor In Every Bite

I cooked the wings for about 30 minutes in my Char-Broil Big Easy, then I tossed them onto a hot grill for a few minutes to crisp up the skin. You can skip that final step and still enjoy really fantastic wings.

I served my Fired-Eater wings with plenty of Ranch dressing for dipping. But you can skip that dippin’ and just enjoy the tremendous wing flavors as they are!