If you’re a big fan of Buffalo-style wings, but you’re getting a bit bored with the same-ole, same-ole, then Blonde Beard’s Black Magic wing sauce is just what you need. You know the moment you look at the bottle: it’s got plenty of pepper and other spices in it. It’s not a super spicy wing sauce, but it does have a bit of a kick. Just enough. It’s a great twist on the classic sauce.
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're a big fan of Buffalo-style wings, but you're getting bored with the same-ole flavor, Blonde Beard's Black Magic wing sauce is just what you need.
Prep Time1 hourhr
Cook Time45 minutesmins
Course: Appetizer
Cuisine: American
Keyword: pepper, wings
Servings: 6
Calories: 503kcal
Ingredients
3-4poundschicken wingsflats and drumettes separated, tips saved to make stock
I’m a HUGE fan of dry wings. You know, wings that are cooked up nice and crunchy then tossed with a seasoning, such as Kosmos Q’s Garlic and Parmesan wing dust. No sauce. Yeah, you can have a dipping sauce, but the wings themselves are not tossed in anything but seasoning. I’m happy to see more and more restaurants and bars now offer dry wings in addition to wet ones.
Crazy good!
So, I tossed some air fryer wings with Kosmos Q’s Garlic and Parmesan wing dust and proceeded to devour each and every one. And quickly. The wing dust is crazy flavorful. I absolutely loved it. The garlic isn’t overpowering, it’s there and it’s perfect. Ditto the Parmesan. Also perfect. Certainly these are some of the best dry wings I’ve ever had. The dust is definitely finger-licking good!
Not just for wings, nope!
Kosmos Q Garlic Parmesan wing dust isn’t just for wings, nope. This stuff is fantastic on a garlic bread. Just take slices of French bread and spread on a little melted butter. Then sprinkle some Kosmo’s Q Garlic and Parmesan wing dust. Remember, edge-to-edge is our pledge so make sure you get some dust along the edges of the bread too. Bake or grill at 425 F for a few minutes until golden brown. Devour. It makes for really, really great garlic Parmesan bread, trust me.
Get some!
You get a lot in each and every bag of Kosmos Q’s wing dusts. The seasonings are high quality and seasoned perfectly. You won’t regret buying it. And you won’t regret doing what I did: buy a bag of each and every flavor to try, then order much, much more!
Toss wings with seasoning before serving. Don’t be shy with it.
Notes
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.
I love chicken wings. Any flavor, any time, but in particular, I love wings with some kick. Not over-the-top, kick-me-in-the-gut hot, but just spicy enough to wake you up. These Cajun wings with dipping sauce bring the heat thanks to Louisiana hot sauce.
Great No Matter How You Cook Them
I prefer to cook my Cajun wings in my Char-Broil Big Easy oil-less fryer then finish them off on the grill to get a nice crunchy skin. But, they’re just as great cooked in the oven or on a grill. You can also deep fry them. These wings with dipping sauce are a delight no matter what you use to make them. The marinade really adds tremendous flavor to every bite, through and through and the cooling dipping sauce finishes it all off perfectly.
CAPACITY: Fry whole turkeys, chicken, or roasts up…
COOKING TECHNOLOGY: TRU‑Infrared cooking…
I have been using these sauce dipping cups more and more for my wing sauces. They’re the perfect size for wings. And chicken nuggets. And chicken tenders.
Sometimes the spices in Caribbean Jerk sauce can be a bit overwhelming, for me at least. I’ve been lucky a few times and run across the perfectly-balance Jerk sauce, but often, not. The Buffalo Wild Wings Sauce Caribbean Jerk wing sauce is perfect for me. Not too spicy, but still packing that great island flavor. I taste the traditional spices, like nutmeg and allspice, and clove, but none are so strong as to ‘get to me’. That’s why I love this sauce!
Welcome to Island Flavors
In case you’re wondering… heck yes Buffalo Wild Wings Sauce Caribbean Jerk wing sauce is great on grilled chicken and ribs too! I mean, like crazy good! Just brush it on a few minutes before taking the meat off the grill or smoker and you’ll be tasting island yumminess before long!
I was scrolling through my Facebook feed, which consists of literally thousands of pictures of grills and food (don’t judge!) when I came across an ad for wing sauces for a sports bar and restaurant in south Philadelphia called SouthHouse. I’ve been to Philadelphia, but I’d never been to SouthHouse. The picture of their house-made wing sauces definitely caught my eye. They looked fresh, hand-crafted and yummy. So I ordered some.
There’s Nothing But Good In This Sauce
The first sauce I tried was the Sweet and Spicy. Let me tell you, this is one crazy-good wing sauce. It reminds me a bit of Meijer’s Sweet Chili wing sauce, but with more heat. And it reminds me a bit of Quaker Steak and Lube’s Thai ‘R Cracker wing sauce, but with fresh ingredients. It’s thick, but not too thick. And I loved it. It is delicious. And its finger-licking good. It is moan-while-you-eat good.
A Great Sauce To Keep On Hand At All Times
I can definitely see SouthHouse Sweet and Spicy wing sauce finding its way onto just about anything I pull off the grill. It’ll be amazing on ribs. Fantastic on grilled or roasted chicken. And delicious as a dipping sauce for chicken tenders or nuggets. This sauce is definitely a favorite of mine.
Blonde Beard’s is known for their wing sauces. But they also sell a wing seasoning, known as Rooster Dry Rub. It’s a wonderful combination of Cajun flavors and roasted garlic. It has a very low heat level so you don’t worry about scaring anyone off. Blonde Beard’s Rooster dry wings are fantastic and if you’ve not tried dry wings, this will make a believer out of you with the first bite!
The bottle says ‘wing rub’ but I can ensure you that’s not all it’s good on. It’s really good on wings. I love the roasted garlic flavor most. It’s a different flavor for wings, for me at least, and reminds me of roasted whole chicken (hint: roast a chicken and put this rub on it and you’ll thank me!).
More Is Definitely Better
I prefer to season my ‘dry’ wings after they are cooked, especially if the seasoning I’m using might char a bit when exposed to high heat. I found that to be the case with Rooster Dry Rub when I applied it to wings before cooking them in an air fryer. Blonde Beard’s Rooster dry wings were much better when seasoned after cooking instead. And don’t be shy with it either. It’s really good and you really can’t go wrong with adding more. You can go wrong with not adding enough!
Like I said, Blonde Beard’s claim-to-fame is their sauces (look at them! Yowsa!) but don’t overlook their rub!
Make sure you seal your wing seasonings well after using. You don’t want any moisture sneaking in. This dust comes in shaker bottles that seal perfectly!
Toss wings with seasoning before serving. Don't be shy with it.
Notes
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.
I’m not sure, but I might have teared up a bit the first time I saw an ad for Blonde Beard’s sauces and rubs. Everything looked so good. And the flavors? Yowsa! IPA Buffalo! Black Magic! Holy Hell! And Chicken and Waffles! I quickly cracked open the sauce, gave it a taste, went ‘mmmmm’, and drizzled it on my hot-out-of-the-fryer wings.
It’s not breakfast
The sauce is based on a mild traditional vinegar Buffalo wing sauce. Not too much heat (thanks to cayenne), but enough to be noticed. Then comes the sweetness from maple syrup. Oh yeah. My mouth was telling me I was having wings for breakfast but it was definitely lunch time.
A true favorite of mine
I suspected that I’d love Blonde Beard’s Chicken and Waffles wing sauce before I ever opened it and I was right. I’m a big Buffalo sauce fan, and an even bigger maple syrup fan (it’s scary how much I can put on my waffles!). The sauce is thin, like any vinegar-based sauce tends to be, but you don’t need much to get that great mildly spicy sweetness.
I’ve been making wings in my air fryer for a bit now. They make for a great quick lunchtime meal, that’s for sure. And they come out great every single time. But, I’m always on a quest for something different, a twist. A new way (to me at least) for making wings. Brining wings (or any poultry) helps tenderize the meat and keeps it juicy during the cooking process. Sous vide provides a perfectly-cooked, consistent dish that is amazingly tender. Combine those and cook the wings in the air fryer and wow! Crazy good brined sous vide air fryer wings! I might not make my wings this way every single time, but when I do it’s a special moment for sure! Yowsa, these are great!
It’s brine time!
I used a standard brining solution for my brined sous vide air fryer wings. You can add other ingredients if you want to infuse other flavors. Adding herbs, hot sauce or spices can make a big flavor impact. Try different combinations to see what you like. Not that there’s anything wrong with salt, sugar and pepper. Depending on which sauce you’re going to use on your wings, you might not want a strong wing flavor that ends up fighting with your sauce for taste.
I do not recommend using salt or sugar substitutes in the brine. The real stuff is definitely going to produce the best results.
My air fryer
The air fryer that I own doesn’t have a lot of bells (ok, it does have a bell) and whistles, but it makes for crazy good chicken wings. The basket removes and can go into the dishwasher for easy cleanup.
In a large resealable container, combine the salt, sugar, pepper and water. Stir until the salt and sugar are well dissolved.
Add the wings. Cover and place in the fridge for 1-33 hours.
Set up your sous vide for 155 F.
Remove wings from brine. Shake off excess brine and transfer to a sealable bag. Vacuum seal making sure to remove all of the air.
Sous vide the wings for 3 hours.
Remove the wings from the sous vide bag and spread out on a sheet pan. Pan dry and transfer to the fridge overnight. This will let the skin dry to get crispier. If you are in a hurry you can skip this step.
Preheat your air fryer for 5 minutes at 350 F.
Toss wings in your favorite seasoning. Lightly spray your air fryer basket with non-stick spray. Add to the air fryer basket and cook for 6 minutes. Flip and cook 6 more minutes. If the wings need to be crisper at this point, turn the heat up to 400 F and cook another 3 minutes.
You can do the final wing cook using whatever technique you prefer, and not just in an air fryer. Use my guide for cooking wings as a basis, but remember that the wings are already cooked. You are just warming them and crisping the skin. So whichever technique you use you won’t need as much time. I use a general rule of half the cook time as I’d need for raw wings.
I’m a pretty frugal guy. That’s why any time I make corned beef from a package I save the little packet of pickling spice that comes with it. I knew exactly what I was going to do with all of that pickling spice: make some brine for some chicken wings. And boy, was the wait ever worth it. These pickling spice wings way, way, way exceeded my expectations and then some.
Moist, tasty, tender, and still crunchy skin (sometimes hard to do when using a brine), they had a very subtle pickling spice flavor that was not overpowering or harsh. There was also a little sweetness. They were different from any other wings I’ve made or had and were absolutely fantastic.
Flavor All The Way Through
Don’t ever throw away those little pickling spice packets. This same brine can be used on other cuts of chicken. Perfect on the grill, in the smoker or on a Char-Broil Big Easy (my hands-down favorite tool for cooking poultry).
The first time I tried the Buffalo Wild Wings Thai Curry Wings at Buffalo Wild Wings I was blown away. It was in West Chester, Ohio, and I remember it like it was yesterday because I absolutely loved the combination of coconut, curry and just a bit of heat. I could’ve just licked the sauce off the wings, but then we were in a public place and that would’ve been awkward. Actually, I tried and my wife stopped me. Ever since then, I’ve been looking for a copycat of BW3’s sauce, and here it is. Now I can lick the sauce off the wings in the privacy of my own home with this copycat recipe of Buffalo Wild Wings Thai curry wings!
One Fantastically Good Sauce
I found the Shan chicken white karahi mix in the Pakistani section of our international supermarket. If you can’t find it nearby you can always order it online. It’s what makes this Buffalo Wild Wings Thai Curry wings copycat recipe so special. You can’t substitute other things for the mix. I don’t even know what substitute there could possibly be. But it’s the critical part of this copycat and it’s not something to be messed with.
I could not find Thai chile peppers in our supermarket, so I had to go to plan B. I picked up a few packages of dried cayenne peppers, reconstituted them, and chopped them up. It was a great save.
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!
For the sauce (start cooking when you start the wings)
Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
Place the peppers and remaining ingredients into a saucepan over medium heat.
Stir until the ingredients are combined.
Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.
NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or seranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.
