Blue cheese. Ranch. Blue cheese. Ranch. I don’t care which side of the fence you might be on when it comes to having a dipping sauce for your wings. I personally don’t think that there is a ‘side of the fence’ to be on. Me, I switch it up depending on the wings and my mood. Today, I was in the mood for a really good, cold, kinda funky creamy cool blue cheese wing dipping sauce. And this is it. This is about the easiest sauce you can make. The only thing easier would be to just open a bottle. This is better.
The Right Sauciness
What (besides great flavor) makes this creamy cool blue cheese wing dipping sauce so good? Consistency. The right consistency. Too runny of a sauce and you end up with more sauce on your lap than you do on your wings. Too thick and you end up with a ‘fondue’ wings. You know, so much sauce you can’t even see the wings.
Get To Dippin’
I use these little sauce cups for dipping my wings. They are appetizer-sized in that I can easily get enough sauce for 6-10 wings in them. And they’re just the right size for getting a wing in there, too. Boy, there’s not much worse than having a cup so small you can’t dip your wing.
Welcome to one of my all-time favorite homemade wing sauces. Easy as heck to make. Delicious as can be. These sweet and tangy Heinz 57 wings were beyond finger-licking good. They were plate-licking good. I’d make these again in a heartbeat. A little tangy. A little sweet. They hit the spot!
I made a batch of simple deep-fried wings to go with this sauce. But really, any wings will do. The coating is not thick. But it does give the wings a nice little crunch. And a little something for the sauce to cling to. Air-fried wings would’ve been just as great. Baked would’ve been fine too. It really doesn’t matter. Just don’t season your wings with much more than something like salt and pepper. You do not want something on the wings that ends up ‘fighting’ the sauce. This is it’s moment. Let it shine!
A Sauce For The Entire Family
I do sometimes post some fairly spicy homemade wing sauces here on For The Wing. This isn’t one of them. I think these sweet and tangy Heinz 57 wings would be great to serve at a party or picnic or family get-together. No one’s gonna scream that they are spicy. But they will tell you they loved them. They’ll definitely ask you what’s in it. You can tell them or keep it a secret. A little wing sauce mystery can be a good thing! “It’s my special ingredient!”
But…. You could kick them up a bit if you want. They are on the sweet side. A bit. And just barely tangy. No reason you couldn’t sneak a little hot sauce in there. Maybe make a special batch for yourself and your heat-loving friends.
Combine the steak sauce and honey in a small saucepan over low heat.
Keep warm until ready to use.
For the wings
Combine the flour and seasoning in a large bowl.
Rinse the wings. Drain well but do not dry the wings.
Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
We do most of our grocery shopping at Aldi’s. We love everything about the store. Of course, for me that means that I love their fresh wings. And did you know they have a great Buffalo wing sauce (under the Burman’s brand name) too? You know if it’s from Aldi it’s not only tasty, it’s at the right price. I recently made a batch of Burman’s medium Buffalo wings. The sauce is perfect right out of the bottle. Lightly spicy. Great Buffalo-inspired flavor. And the right consistency to stick to your wings. I always keep a bottle of Buffalo wing sauce on-hand and this is one of my favorites!
Just Make Some Wings
It doesn’t really matter what kind of cooked wings you use when you make Burman’s medium Buffalo wings. Frozen (Aldi has those too!) and baked. Deep-fried. Air fried. Grilled. Whatever. Just cook them up and get them sauced and get ready for some classic Buffalo wing goodness. And yeah, grab some dressing from Aldi’s while you’re there too. You’ll want a little something to cool you off!
This sauce is also great served as a dipping sauce for chicken nuggets. Or slather it on a grilled chicken sandwich! It’s got the right flavor and the right heat level for just about anything!
Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…
Brrrrrrrrr!
Put any leftover sauce in an air-tight container and keep it in the fridge until the next time you make wings. When it’s time to sauce your wings don’t just pour that cold sauce over them. You’ve spent all that times getting your wings perfect. Crispy skin. Perfect coating. Hot. No matter how you cooked them, you devoted time to making sure they are spot-on delicious. Do not ruin them by adding a cold sauce. First, obviously, it’ll make them cold. In an instant. And secondly, and just as important, cold sauce will make that crunchy skin un-crunchy even quicker than a hot sauce.
So bring your sauce to at least room temperature before using it. If you want, warm it on the stovetop. I’m not a fan of using a microwave to warm sauces, but you can do that if you want.
Was this necessary? Did I have to make beer-battered fried smoked wings? What??? We don’t ask silly questions like that here at For the Wing. Of course I had to make these! Are you kidding me? Look at them! Heck yeah it was a crazy idea. A crazy good one! Super-tasty lightly-smoky wings coated in a wonderful beer batter then fries up lightly crunchy and yummy! The question isn’t should I make these beer-battered fried smoked wings. The question is… how often should I make them!
A Total Taste Experience
Although these beer-battered fried smoked wings are not difficult to make, the taste and bite are amazing. You’d think that there’s a lot more going on than there is. The batter is wonderful. It’d be great on fish. Chicken planks. Broccoli. Anything. The wings have a wonderful smoky flavor while the meat is still moist and tender. These are great wings. And a real ‘wow’ moment when you serve them, too!
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 oil to 350 F.
In a small bowl or shallow plate, place the remaining 1/2 cup of flour.
Lightly toss the wings in the flour and shake off any excess.
Whisk together the remaining 1 1/2 cups of the flour and the beer along with the salt and smoked paprika in a large bowl.
Working in batches, dip in the batter.
Fry until crisp and golden, about 10 minutes. Remove to a wire rack or paper towel-lined baking sheet to drain.
Serve hot.
Notes
If you want a thicker batter on the wings, add a little less than the 1 1/2 cups of beer to begin with. Stir. If the batter is too thick add more beer.Â
If there’s one thing I’ve learned from countless game days, family cookouts, and late-night cravings, it’s that wings are never just about the wings. The chicken might be crispy, juicy, and perfectly seasoned, but the dip is what makes people hover around the platter and fight over the last flat or drumette. A great dipping sauce can cool things down, add richness, or turn up the heat. This list has a little bit of everything for every kind of wing lover.
Blue Cheese and Ranch
There’s the cool and refreshing side of the spectrum. My go-to classic ranch is anything but boring — made with fresh dill, chives, parsley, buttermilk, and a whisper of roasted garlic, it’s creamy, herby, and tastes like the real deal, not the bottled stuff. I know a lot of people roll their eyes at ranch but hey, it’s what I like and I make a few really great variations on it! But for the purists there’s also the ultimate steakhouse-style blue cheese dip, chunky with real crumbles, tangy with sour cream and a squeeze of fresh lemon juice. It’s bold enough to stand up to traditional Buffalo wings and cool enough to make even super-hot wings totally enjoyable.
And More
Next up are the creamy, crave-worthy favorites. These are the dips that cling to every nook and cranny of the wing and make every bite feel more indulgent. Garlic Parmesan aioli is rich, nutty, and loaded with roasted garlic and freshly grated parmesan — it’s absolutely perfect for lemon pepper or plain fried wings. My smoky chipotle mayo brings a little campfire smokiness with a slow-building warmth, while my honey mustard strikes that perfect balance of sweet, tangy, and creamy that pairs ridiculously well with BBQ, honey-glazed, or sweet chili wings.
Kick It Up!
And for those who live for the burn, the spicy lineup does not disappoint. There’s sriracha lime crema, bright, zesty, and fiery with a citrus kick, a creamy ghost pepper ranch that brings serious heat but is so flavorful you can’t stop dipping, and my personal obsession — hot honey butter dip. It’s sweet, spicy, buttery, and downright addictive.
Whether you’re serving a big platter for the Super Bowl, a small batch for movie night, or just treating yourself on a Wednesday (wing day!), these sauces make any wings better. Set out a few bowls, let everyone mix and match, and get ready for the compliments.
The List
1
Outback Steakhouse Blue Cheese Dressing (Copycat Recipe)
This instantly became my favorite wing dipping sauce.
A delicious BBQ sauce makes for some really great wings. These Traeger Grills Que BBQ sauce wings have that perfect traditional BBQ sauce flavor. Elevated. It’s a little sweet but not too much so. And it’s a little smoky. But not overpoweringly so. The seasoning is perfect. I’d put this sauce on anything. And I’d dip anything in it. But mostly, I want it on my wings!
Don’t Hide The Sauce
You can make your wings however you prefer. I decided to air fry mine. No matter which way you go, I suggest you don’t over-season your wings. Go light. Maybe just salt and pepper. At most. You don’t want something that’ll fight the BBQ sauce. These Traeger Grills Que BBQ sauce wings are more about the sauce than the wing. That doesn’t mean that your wings have to be blah. Just don’t go crazy with them. Some crazy hot wing seasoning is going to conflict if you’re not careful.
My air fryer isn’t fancy. It doesn’t have any bells and whistles. Well, ok, it does have a bell when the timer goes off but that’s it. I don’t even use the timer actually. I use a timer on my phone that has two countdowns: one for 12 minutes and one for 6 minutes. That’s all I ever need to get perfect wings each and every time!
Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…
Brrrrrrrrr!
Put any leftover sauce in an air-tight container and keep it in the fridge until the next time you make wings. When it’s time to sauce your wings don’t just pour that cold sauce over them. You’ve spent all that times getting your wings perfect. Crispy skin. Perfect coating. Hot. No matter how you cooked them, you devoted time to making sure they are spot-on delicious. Do not ruin them by adding a cold sauce. First, obviously, it’ll make them cold. In an instant. And secondly, and just as important, cold sauce will make that crunchy skin un-crunchy even quicker than a hot sauce.
So bring your sauce to at least room temperature before using it. If you want, warm it on the stovetop. I’m not a fan of using a microwave to warm sauces, but you can do that if you want.
A friend of mine sent me this recipe for sweet and sour spicy wings. The recipe has been in his family for years and years and is always a big hit. You know it’s good if you end up making it over and over. This is one great wing sauce. And truthfully, it’d make for a great BBQ sauce too. It’s a bit sweet. It’s a bit sour. And it’s a bit spicy. All in perfect balance. This is a great, finger-licking good sauce that you’ll want to make again and again.
Flavor Perfection
A lot of my favorite flavors are in this sauce. Including celery salt. Anything with celery salt in it is going to make me happy. But it’s not overpowering. Like the other seasonings, it’s there and you taste it. It contributes to the overall flavor. It’s just one of the things that make these sweet and sour spicy wings so great.
Bring The Heat. Or Don’t.
You can decide how this sauce ends up being. Just adjust the hot sauce amount. If you’re not a fan of spicy start with 2 tablespoons first. Don’t worry, it won’t be crazy hot. Taste it. Add more if you want more of a kick.
Well, I’m up to 4 days in a row now devouring some Kinder’s Spicy Teriyaki sauce wings for lunch. Yeah, you’re probably not supposed to eat wings 4 days in a row. I promise to eat a salad tomorrow (maybe). But I can’t stop myself. I absolutely love the sauce on these wings. I already knew Kinder’s makes a great teriyaki sauce, but now they went and added spicy red jalapeno and ginger and taken this sauce to a place I could only dream of. This is what teriyaki sauce should be.
I absolutely love this sauce.
Just Make Some Wings
It really doesn’t matter what wings you put this sauce on. Fresh-cooked. Frozen. Doesn’t make a difference. Well, it kinda does. Don’t use anything that’s already heavily seasoned. You don’t want anything to fight with this delicious sauce. I made simple air-fryer Kinder’s Spicy Teriyaki sauce wings and I went light on any seasoning I used. I could not get enough of the sauce. And I wanted more. And more.
Put any leftover sauce in an air-tight container and keep it in the fridge until the next time you make wings. When it’s time to sauce your wings don’t just pour that cold sauce over them. You’ve spent all that times getting your wings perfect. Crispy skin. Perfect coating. Hot. No matter how you cooked them, you devoted time to making sure they are spot-on delicious. Do not ruin them by adding a cold sauce. First, obviously, it’ll make them cold. In an instant. And secondly, and just as important, cold sauce will make that crunchy skin un-crunchy even quicker than a hot sauce.
So bring your sauce to at least room temperature before using it. If you want, warm it on the stovetop. I’m not a fan of using a microwave to warm sauces, but you can do that if you want.
I’ve made my share of deep-fried wings. But I don’t think I’ve had anything like these deep-fried lemon pepper sweet wings. Like the name says, they’re kinda sweet. Not super-sweet, but you’ll notice. Lemon pepper, well, that’s common on wings and a flavor I love. The combination of the sweetness, the citrus and the crunchy breading made for a different, enjoyable wing experience. I liked these. They were new to me and a pleasant change from my ‘usual’ deep-fried wings.
Crunchy Yummy
The breading on these deep-fried lemon pepper sweet wings is nice and crunchy. I like my wings crunchy. Deep-fried or not. I like that crunch. The breading is packed with flavor too. It’s not just flour and salt and pepper. It brings more of that lemon pepper flavor to the party. It’s not crazy citrusy, but you get the flavor.
To offset the sweetness of these wings I served a little spicy Buffalo wing sauce on the side in place of my usual blue cheese dressing. I didn’t go crazy dunking my wings into it, but every once in a while I’d sneak a piece over and get some heat on it.
Place wings in a large bowl or resealable container.
In a medium bowl, combine the remaining wing ingredients. Pour over the wings and toss or stir to coat well.
Cover and refrigerate for 1-12 hours.
For the breading
Combine all ingredients in a large bowl or shallow plate, such as a pie plate.
For the seasoning
Combine all ingredients.
For the frying
Heat 2-3" of oil in a deep-fryer or Dutch oven to 350 F.
Working in batches as needed, remove the chicken from the marinade, shaking off any excess, and add to the breading mixture.
Coat each piece completely then fry 8-12 minutes or until the wings are golden brown and at 165 F internally. Remove to a wire rack or paper towel-lined plate to drain as you cook the remaining wings.
Sprinkle the chicken liberally with the seasoning and serve.
Notes
Serve with warmed Buffalo wing sauce on the side for dipping, if desired.
Yep. I did it. I stepped right over that line between ‘fried chicken wings’ and ‘grandma’s fried chicken’. It’s a gray line. You can barely see it. Heck, I’m not sure it even exists. It doesn’t matter really. Because I enjoyed these buttermilk southwestern wings no matter what you call them. Tender, juicy meat that is packed with flavor. Crunchy, delicious coating. What’s not to like?
Are these like what grandma might make for Sunday dinner? Nope. Might look like it. A bit. But these wings are definitely not that chicken.
Sauce On The Side?
You’ll probably want a sauce to go on these buttermilk southwestern wings. Oh, it’s not required really. But to keep from calling these ‘grandma’s fried chicken wings’, you’ll probably want a sauce. Heck, the wing police might come calling if you don’t.
But don’t go drizzling the wings in sauce then tossing them around in a bowl. You’ll lose all of that delicious crunchy coating. Instead, either drizzle the wings with the sauce or (my recommendation!) serve the sauce on the side, for dipping. The nice thing about having a bowl of sauce on the side is you (and your guests) can dunk a little or a lot. You go to pre-drizzling the wings and someone is gonna say they didn’t get enough sauce. Or they got too much. Sauce on the side solves that problem!
See my full guide on how to sauce wings to make sure you don’t go ‘hurting’ your wings saucing them after you spent your time making them so tasty great!
To cook a full batch of wings at once I use my big fryer. It can get the job done. But if I cooking just a few wings at a time, my lil Fry Daddy is the right machine for the job.
In a large resealable container add the buttermilk, cilantro, lime zest and juice, garlic and chipotle chili powder. Seal and shake to combine.
Add the wings to the container and seal. Shake to coat. Seal and refrigerate overnight.
For the coating
Combine the flour, paprika and salt in a large bowl.
Working in batches if needed, remove the wings from the marinade. Shake off any excess then transfer to the flour mixture. Toss or roll to coat well. Transfer to a plate.
For the wings
Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
Working in batches if needed, fry the wings 8-10 minutes or until golden brown, crunchy and done.
Transfer to a wire rack to drain and cool for a few minutes.
