My squeeze bottle of this sauce didn’t last long at all. Not only were these Four Sixes Straight Sixes Spicy BBQ sauce wings fantastic, but the sauce also found its way onto some pulled pork sandwiches and baked potatoes. And some grilled chicken thigh sandwiches. This sauce is great all-around, but absolutely fantastic on wings. It’s what I call a “not overly” BBQ sauce. It’s not overly spicy. It’s not overly sweet. Or overly thick. It’s just spot-on in every category.
Squeeze Away
I found myself craving more of these Four Sixes Straight Sixes Spicy BBQ sauce wings not minutes after finishing them. They are the perfect balance of vinegar, sweet molasses and just a hint of heat. And I liked the slightly smoky flavor. All in a great stick-to-your wings consistency. I was glad I found a bottle of this sauce at my local grocery store. Now I have to go back and get more!
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’ve always been a fan of Buffalo wings so I’m always up for trying an already-made Buffalo wing sauce, especially since there are so many different ones. I picked up a bottle of TGI Fridays Buffalo wing sauce and quickly got to making a batch of wings. This is not a thick Buffalo wing sauce, but instead it’s quite thin. A bottle goes a long, long way. It’s a mild sauce so you get great Buffalo-style flavors but without a lot of spiciness. I would say it’s a good standard Buffalo wing sauce, perfect for a crowd since you don’t have to worry about it being too hot.
A Real Crowd Pleaser
TGI Friday’s Buffalo wing sauce isn’t just great on wings, either. It makes for a perfect dipping sauce for chicken fingers or nuggets. If the sauce is too thin just warm it in a sauce pan. Then whisk in just a bit of flour. Not much, but just enough to thicken it up.
As soon as I saw this sauce from Lillie’s Q I thought ‘wings’. The bottle says ‘tender sauce’ but hey, wings are what tenders wish they were, so I knew it’d be great on them too! Lillie’s Q Honey Gold Tender sauce wings are crazy good. The sauce is just lightly mustard-y. Too much mustard can be a bad thing. It gets up your nose and all of a sudden you’re not in wing heaven any more. This sauce balances the mustard with the perfect sweetness. No heat here, just great flavors.
The Perfect Mustardy Balance
So just to make sure, I actually also had the sauce on side for dipping some chicken nuggets. Not ‘boneless chicken wings’, there’s no such thing. Oh don’t let me get started on that! Nuggets. And yep, fantastic for those too! I figured it would be! But truth is, Lillie’s Q Honey Gold Tender Sauce wings are fantastic no matter how you use the sauce.
For me, June Moon Nashville wing sauce wings are like a sweet version of one of my favorite things to eat, Nashville hot chicken. Not quite as spicy as you can get, but packed with plenty of cayenne heat and flavor. Add a bit of honey and brown sugar to tame that heat a bit and offset the earthiness from the pepper. These are mighty good wings, and ones that I enjoyed immensely. I’m a big fan of Nashville hot chicken, and although this isn’t the thick lard-based paste you get on the real thing, this sauce reminds me a lot of the African-inspired dish.
Tremendous Flavor without a lot of Heat
I wasn’t shy with the sauce when I made some June Moon Nashville wing sauce wings. I sampled the sauce right out of the bottle as soon as I opened it and knew I was in for a treat. So, no messing around. I added some to my right-out-of-the-air-fryer wings and tossed them good. Then I added a bit more and tossed some more. I really enjoyed the heavy cayenne flavor.
Frank’s RedHot Buffalo Ranch seasoning makes for some of the best dry wings you’ve ever had. Sure, you can use it on your ‘wet’ wings, giving them some extra flavor before saucing them. But for me, I like the seasoning to be up front and standing all by itself. Not mixed in with some sauce. Not that there’s anything wrong with that, but I’m a big dry wing fan and these Frank’s RedHot Buffalo Ranch dry wings hit the spot with traditional Buffalo wing flavors and a nice dose of Ranch.
The Perfect Dry Wing
Frank’s RedHot makes tremendous wing sauces and seasonings. You’re always guaranteed something good when you’ve got Frank’s on hand. Yeah, that sounded like a commercial but it’s true. Frank’s RedHot Buffalo Ranch dry wings are proof of it. Me, I like to sprinkle my wings nice and heavy with seasoning when the wings are still hot. For me that’s usually right out of the air fryer or deep fryer. If you wait too long any residual oils on the wing get absorbed, making it harder to get the seasoning to adhere. Get ’em while they’re hot and you’ll be happy too!
I prefer to season my wings immediately after cooking them. The seasoning will stick to the surface of the hot wings better than if you wait until they cool off.
Oh you delicious dry rubbed wings, you! Crunchy skin, juicy, tender meat… and flavor! Oh that delicious seasoning! Thanks to Wing-A-Lings rub, these dry wings are fantastically yummy. Smoked paprika, oregano, a bit of chili powder and garlic and just a bit of red pepper for a mild kick, this is the perfect dry seasoning for your wings. Just cook them up, and toss them in a little or a lot of rub, and enjoy!
A Wonderfully Yummy Seasoning
The folks at Wing-A-Lings have lots of seasonings, and this chicken wing rub is definitely one of my favorites. Before I started this blog and before I became a total wing-aholic, I ran into the Wing-A-Ling food trailer at an event at Jungle Jim’s outside of Cincinnati. That did it for me. I’d never had anything ‘but’ Buffalo wings (which I love and crave) until then. The seasonings expanded my wing horizons, and helped start me on my wing journey! Wing-A-Lings rub dry wings are great reason why I keep enjoying wings.
I prefer to season my wings immediately after cooking them. The seasoning will stick to the surface of the hot wings better than if you wait until they cool off.
Whenever I take a road trip I make it a point to stop at any local or regional grocery stores and check out the wing sauce section. Besides the national brands I can find pretty much anywhere I also come across some great brands I can only find on the road. Like Schnucks. I was in Bloomington IL for a few days. My hotel was right next door to a Schnucks. If that’s not a sign I don’t know what is. I grabbed a bottle of each of their own brand of sauces. Lots of them. I was grinning like a kid in a candy store. One of the first wings I made when I got home was these Schnucks Honey BBQ wing sauce wings. These were some mighty fine wings. The sauce was lightly sweet with a hint of smokiness. Not overwhelming, but spot-on good. And boy, I sure couldn’t beat the price of the sauce either!
Just Make Some Wings
It doesn’t really matter what kinda cooked wings you use when you make a batch of some Schnucks Honey BBQ wing sauce wings. Frozen and baked. Deep-fried. Air fried. Grilled. Whatever. Just cook them up and get them sauced. Soon you’ll be enjoying a lightly sweet BBQ-inspired wing. This sauce doesn’t have a kick to it, so you can serve it to your friends without them running off screaming ‘it burns, it burns’. So load up.
Buffalo Wild Wings has had a hot Buffalo wing sauce on their menu for some time. This isn’t that. This is more. More heat. Much more. And yet, it tastes great. The heat is strong, it almost overpowers the flavor, but it doesn’t. I actually really, really enjoyed it which surprised me because I’m not usually into overly hot sauces. If this sauce was just about the heat I wouldn’t have enjoyed it as much.
Spicy. Hot. I warned you.
Buffalo Wild Wings Wild wing sauce sauce is not the for faint of heart. But I’d urge you to ask your waitstaff for a taste next time you’re at a BW3s. Or just order a bottle and take the plunge in the privacy of your own home. Remember, it’s not as embarrassing to scream “OMG! That’s hot!” at home.
I keep a bottle of this sauce on hand for any time I run across a recipe (such as my Buffalo Turkey burgers) that calls for Buffalo wing sauce.
I am not one to click on ads on social media. Like most people, I scroll on, never even noticing. Except this time. I saw an ad for new (to me) wing sauces from a place called the Wing Palace out of Jacksonville, FL. The sauces looked absolutely yummy in the pics. I had to. So I did. I ordered two bottles of each of their flavors. Once they arrived I quickly made a batch of wings and tossed them with the lemon pepper wing sauce. My oh my oh my goodness me! What a great wing sauce! Not too lemony, not too peppery, but spot-on great! Think Buffalo wing sauce consistency, with that underlying butter flavor.
A Fantastic Lemon Pepper Wing Sauce
Man, look at those wings and lemon pepper wing sauce. Yeah, they were good. Really good. I should hang a picture of those wings in my living room. Above the fireplace. They deserve to be seen as much as devoured!
