I’ve actually made my own gochujang sauce-based wings before. And they were very, very good. But I have to admit, I don’t dream about them. I do, however, dream about Plucker’s Gochujang wings. It’s a bit sweeter than my version, and I really like that. And the gochujang sauce is well, a bit less funky. I could drink this sauce right out of the bottle. It’s a very well-balanced tasting sauce and is delightful on wings.
Another Great Sauce From Plucker’s
As with pretty much any of their sauces, Plucker’s Gochujang wing sauce is also great on hot-off-the-grill grilled chicken (I like chicken quarters). And ribs. Oh so good on ribs. When you buy a bottle of wing sauce (and really, any wing sauce), don’t just think wings. Many sauces are great for other dishes too!
Remember that if you have to refrigerate your open bottle of wing sauce to let it 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.
Uh oh. The folks over at Old Bay have done it now. Wasn’t it enough that I was already addicted to Old Bay seasoning? Now they have a hot sauce too. Oh, yes! Glorious Old Bay flavors in a sauce! That means that I can make the most amazing Buffalo wings day after day! Lightly spicy, wonderfully tasty, these Old Bay Buffalo wings are the wings dreams are made of!
Be Still My Old Bay-Loving Heart!
When you make the sauce for these Old Bay hot sauce Buffalo wings you have to be mindful of two things: don’t have the heat too high and don’t cook it too long. You want just the slightest simmer. Enough to melt the butter, warm things up, and dissolve the seasonings. If you have the heat too high, or cook the sauce too long, the sauce will separate. A little separation is normal, you can whisk the ingredients and they’ll come back together. But if you overheat or overcook, it won’t get that nice consistency no matter how much you whisk.
If you love Old Bay seasoning as much as I do, you gotta make my Old Bay dry wings too!
I was very happy with these Fresh Thyme’s honey Buffalo wings. It’s not the first sauce I’ve enjoyed from Fresh Thyme, and it won’t be the last. This is the perfect middle-of-the-road spicy Buffalo sauce. Just a hint of spiciness and just a hint of sweetness. I’d call it a ‘pleasant’ sauce, the kind that makes you happy.
A Lightly Sweet Twist on the Classic
One thing I’m particularly fond of with Fresh Thyme honey Buffalo wing sauce is that it’s not too vinegary. I’ve run across a few Buffalo sauces that were just a bit too strong for my tastes. Not this one. It’s perfectly balanced in every category. And it’s just the right consistency too. You don’t want a sauce that is too thin or too thick.
Remember that if you have to refrigerate your open bottle of wing sauce to let it 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.
Yep, I made Wahlburgers Wahl sauce wings. I grabbed a bottle of Wahlburgers Wahl sauce on a whim. Of course, I used it on burgers first and wow, it was good. It didn’t take me long to think about putting it on wings. This sauce is a lightly ketchupy, mayonnaise sauce with the slight hint of spiciness. It’s a great all-round sauce, for anything from burgers to wings to fries, but for me, it’s a real winner on wings.
A Hint Of Heat In A Creamy Good Sauce
This is not my first time devouring wings covered in a creamy sauce containing mayonnaise. My Alabama white sauce wings are crazy good. It might seem odd to have mayonnaise on wings, but trust me, it’s good. Wahlburger Wahl sauce has other yummy stuff in it besides mayonnaise. It has a great flavor, and doesn’t overpower anyone with spiciness.
Remember that if you have to refrigerate your open bottle of wing sauce to let it 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.
Hallelujah is right! You’ll be praising this wing sauce from Plucker’s just like I did as soon as I took my first taste. It’s not fancy, but oh is it ever a great combination of Sriracha and BBQ sauce. A little heat, and a little Asian-inspiration, and a little smoke all in a nice tomato-based sauce make for finger-lickingly good wings. Plucker’s Hallelujah wings are fantastic!
Hallelujah Is Right
Plucker’s Hallelujah wing sauce is also great on grill ribs, pulled pork, and chicken. Don’t be shy with it. And don’t worry about it running off your food either. It has the right consistency. It sticks just right no matter what you put it on. No sauce lakes on your plate from this sauce, that’s for sure!
Remember that if you have to refrigerate your open bottle of wing sauce to let it 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.
If you like traditional Buffalo chicken wings, but are looking for a little twist on the classic, then I guarantee you will love Smokestack’s wings. I did. A lot. The wings are dusted with a wonderful rub that has a nice herbaceous side to it. It’s the sauce, though, that is the kicker, especially if you love Old Bay seasoning. And I do. A lot.
Amazing Flavor In Every Bite
If you’re a diehard lover of Old Bay seasoning, use it as the rub instead of the ingredients listed. You can’t get enough Old Bay, in my opinion. No matter whether you make the seasoning below or use Old Bay, Smokestack’s wings are out-of-this-world fantastic!
I like to make my spice, rub and seasoning mixes in big batches and keep them in large bottles with easy-to-pour shaker lids.
Sometimes a wing sauce comes along that makes me re-think my choices for my all-time favorites. Plucker’s Maple Chipotle wing sauce is sooooo good that I instantly knew this one was rocketing to the top of my list. It’s the perfect combination of warm, sweet maple with just the right amount of smoky spiciness. It’s beyond finger-licking good, so much so that it’s flat-out drinkable right out of the bottle!
Sweet. Smoky. A Just The Right Heat.
I really can’t get over just how much I love Plucker’s Maple Chipotle wing sauce. I’m going to have to order more because I know that this sauce will also be fantastic on any grilled pork dish. Chicken too, but a slab of grilled or smoked ribs slathered in this sauce would be amazing. Plus, I need some more sauce for my wings, too!
Remember that if you refrigerate your open bottle of wing sauce to let it 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.
Well, that’s just great. Just what I needed. Another wing sauce that is sooooo good I just can’t stop eating it. How many days in a row can I eat wings? Well, I’m not fessin’ up to a number, but I can definitely say that Capital City Sweet Hot Mambo wing sauce is crazy amazingly good and is worthy of finding itself on my wings day after day. It kind of reminds me of one of my all-time favorite BBQ sauces, Grandma Foster’s Smooth and Spicy Bar-B-Que Sauce but with a slight twist.
The Perfect Sweet Heat
I ordered a squeeze bottle (perfect for squirting onto wings!) each of the sauces from Capital City. Now I can see that I’m going to have to order jugs instead, because this stuff just isn’t going to last around here. Next time I grill ribs, burgers, or chicken, this sauce is gonna be right there, too. It’s not just fantastic on wings, nope, Capital City Sweet Hot Mambo wing sauce is for everything!
Ahhhh. Something different. Something new. That’s what I was looking for when I ran across this recipe for pimento cheese ranch dressing. Oh, no, not for a salad, though it’s great for them. Nope, I made this for dipping my spicy hot Buffalo wings. It cooled me right down, and it was a welcome change from my ‘usual’ ranch or blue cheese dressing.
Well Now, That’s Different!
This pimento cheese ranch dressing isn’t thick. It’s a fairly thin sauce, which makes it perfect also as a salad dressing. It is still thick enough to stick to wings, which is why we’re here today. It’ll cool you down from that batch of mouth-on-fire wings, for sure!
I like to serve my wing dipping sauces in these sauce dipping cups. They’re perfect for a batch of wings.
Note: If you're making these as a salad dressing instead of as a wing dipping sauce, reserve 1 tablespoon of the diced pimentos before processing. Stir in the remaining pimentos after the dressing is smooth, giving it a little texture.
Place all ingredients into a food processor or blender and process until smooth, 20-30 seconds.
There’s a fine line between fried wings and fried chicken. You know, the fried chicken your grandma would make that is brined in buttermilk, coated in seasoned in flour, and fried to perfection. These Grippo’s-crusted wings come close to crossing that line. But seriously, who cares? They’re just great tasting wings no matter what. You get just the right hint of that Grippo’s BBQ chip flavor. As addicting as the chips are, so are these wings. Just as I can sit down and eat a bag of the chips, I can eat a big batch of these wings. And just as quickly, too!
Crazy-Good Chip-Crusted Wings
Oh sure, you could use another potato chip if you wanted to. Or had to. Especially if you’re one of the unfortunate ones that live where they can’t get Grippo’s! Grippo’s are fantastic! These Grippo’s-crusted wings are definitely great wings.
Get Saucy
Me, personally, I didn’t see the need to put any sauce on these wings. If I did, I’d do it on the side. I’d dunk my wings in sauce. Or brush it on the wings. Gently. You definitely would not want to put these wings into a bowl, cover them in sauce, and toss them around to coat them. All of that wonderful crispy batter would fly off, all over the place. Every place but on the wings, where it needs to stay. So don’t do that. Sauce on the side or brush it on or skip the sauce entirely. They don’t really need it.
Grandma?
The chips make for the best crunchy coating on fried chicken wings too! So next time you’re frying up ‘regular’ chicken, use some crunched up Grippo’s instead of crackers.
Combine all of the dredge ingredients (don't add the chips yet). Store in an air-tight container. You won't need all of it for a batch of wings, so keep the extra on hand for frying wings or chicken pieces.
When you are ready to make the wings, place just enough of the dredge into a bowl for the wings. Don't go crazy with it, less is more.
Add a good few handfuls of chips (to taste) to a resealable bag. Seal and crush with the edge of your hand. Don't pulverize them, you want some texture, but you don't want any big pieces either. Add to the dredge and mix well.
To use, rinse your wings and pat dry. Place into a bowl or pie plate.
Sprinkle with coating as desired. Toss or roll to coat.
Transfer to the refrigerator for 30 minutes.
Sprinkle again with a small amount of coating. Again toss or roll to coat.
Return to the fridge for 30 minutes.
To fry, bring a few inches of oil to 350 F. Fry wings 9-12 minutes or until done, turning as they cook. Remove to a wire rack or paper towel-lined plate to drain.
