If you’re looking for a nice, clean, tasty wing sauce that packs in original Buffalo-style flavors, this is it. My Rib Rack Buffalo Wing Sauce wings hit the spot. Nothing crazy going on here. Just simple, easy wings. Tossed in sauce. And devoured. Heck, that’s what we’re all here for, right? The good stuff!
On Top. On The Side. Or Both.
This time, I tossed my Rib Rack Buffalo Wing Sauce wings in sauce. But I don’t always do that. Sometimes I put the sauce on the side, in a little cup. Then I dunk my wings to my heart’s content. A little dip. Or a big dip. Heck, it’s my cup of sauce, so I’ll even double dip. Or triple. Life is good when it’s your wings and your sauce.
We took a few days and went over to Bloomington, IL to do a little antiquing. Our hotel was next door to a grocery store, a regional chain named Schnucks. This of course meant I had to go on a wing sauce hunt. And boy did I make out like a bandit! Schnuck’s has a big selection of its own brand of wing sauces. I grabbed them all. The nice lady at the checkout didn’t even blink an eye. When we got home I made a batch of easy air fryer wings and sauced them up. I loved these Schnucks Mild Buffalo sauce wings!
Nice Flavor. Great Heat.
I love a good mellow, tasty Buffalo wing sauce. These Schnucks mild Buffalo sauce wings hit the spot. I was more than happy. Great flavor. Just a little bump of heat. A hint. And let me tell you, you can’t beat the price either. Next time we’re anywhere near a Schnucks I’m stopping by and grabbing some more of this sauce and all their others!
I could wings using a lot of different techniques and tools, but the air fryer is probably most common just because it’s fast and easy and is perfect for making a batch of wings just for myself. It’s as simple as seasoning them, cooking them, and saucing them. Today I made a batch of Braswell’s Spicy Hot Wing Sauce wings. Kind of a traditional Buffalo wing sauce, it made for the perfect lunchtime wings. A little kick. Tremendous flavor. What more could I ask for?
Traditions Last
These Braswell’s Spicy Hot Wing Sauce wings are a nice nod to the classic Buffalo wing sauces. Vinegary. A little thin (that’s not a downer, that’s just what vinegar is like!). Fantastic seasoning with a wonderful slightly different taste. The heat level isn’t very high. I’d call them sorta spicy. Spicy-ish? Depends on your level of heat tolerance, though. Some might say they’re quite spicy. So if you’re serving these to your pals, ya might want to give them a heads up first!
Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Combine the baking powder and wing seasoning. Sprinkle over the wings and toss to coat.
Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
It’s comforting to know that there’s someone out there looking out for the rest of us. They toil and toil, night and day, making sure we all get the greatest wing sauces ever. At least one of them is at The Dirty Buffalo, a southern Virginia regional sports pub that clearly is devoted to great food and in particular, wings. Their Buffalo Soldier wing sauce is just one example of the results of a devotion to great-tasting sauces. I couldn’t get enough of my homemade wings tossed in this sauce.
Jerk. And Right Kind of Jerk.
The Dirty Buffalo Buffalo Soldier wing sauce hits you with a decent island-inspired jerk flavor. And a good dose of heat, too. Neither is overwhelming. I love jerk flavors, I often make jerk chicken on my charcoal grill. But it can be too much for me. It’s the allspice that can do me. But not in this sauce. It has just the perfect amount. Enough (along with other ingredients) to give me that jerk flavor without being too much jerk.
I kept my wings simple. I was after the sauce. Just my simple air fryer wings. You can use any plain wings you want. Just don’t use anything that is heavily spiced or flavored. You don’t want the wings to fight with the sauce.
I love this sauce. It’s finger-licking good. Just like every single other sauce I’ve had from The Dirty Buffalo. Jump over to their site and order some of them. Or rather, all of them.
Note: If your wing sauce is refrigerated, set it out on the countertop before starting the wings so that it warms up a bit. You don’t want to put cold sauce on hot wings.Note: The full 30 minute cook time is for large, meaty wings. If your wings are a bit thinner (er… scrawny) back the times down to 10/10/4 minutes instead of 12/12/6 minutes.
This right here is why I go down the aisle of my local grocery store where they have the chicken fry mixes. There’s usually quite a few of them, and I like to try them all. There are hot ones. Mild ones. A few crunchy ones. Even extra crunchy. All sorts of them. So I always grab some. And I go home and make some wings! Today I made some Zatarain’s New Orleans Style Hot and Spicy Chicken wings. It’s the perfect batter. The kind that sticks to my wings. And it’s nicely crunchy but without being too much so. It’s spicy, but definitely not too spicy. This is my kind of wing mix!
Sauce. On The Side.
Sure, you bet, I could eat this Zatarain’s New Orleans Style Hot and Spicy chicken wings straight up. Naked. Without any sauce. And I have and they are darned good. But I can also sauce things up a bit. But on the side. I am not a fan of saucing deep-fried battered wings, in most cases at least. You go to tossing those wings in sauce and two bad things happen. First, that crunchy, delicious batter starts flying off. That’s not good at all. Second, what batter is left gets soggy. And that’s not good either. So I pour my sauce in a little ole cup on the side, perfect for dipping or drizzling right before I take a bite! Perfect!
So I went and ordered a bunch of sauces from The Dirty Buffalo a more-than-a-wing-joint in Virginia. I kinda randomly started with them, making wings, having a great time. Then along came these The Dirty Buffalo Garlic Parmesan wing sauce wings. And my world changed. Sure, all the sauces I’ve tried are amazingly good. Fantastic. But this sauce? Above and beyond. I am stuck on these wings big time. Oh so good and garlicky. Lots of it. And Parmesan? Parmesan galore. My goodness do I ever love this sauce. Many thanks to The Dirty Buffalo for this one.
Dip Or Drag
I love this sauce so much that I found myself dragging my wings thru the sauce on the bottom of my plate so I didn’t waste any. The Dirty Buffalo Garlic Parmesan wing sauce wings are so good I just couldn’t stop. I licked my plate. I can do that because I was eating at home. But honestly, I’d do it in their restaurant too. I’m betting that they are used to that by now! If you’re worried what others might think of you, just order more sauce on the side and get to dipping!
Just Make Some Wings
I used my air fryer to make my standard batch of wings then sauced them. You can make your wings any way you want. Just don’t use anything that might overpower the sauce. Don’t go crazy with any seasoning. The sauce is the winner here. Big time. Let it shine!
I Shoulda Bought More
I think this sauce would be fantastic on a salad. I’m not going to try it though. I just bought one bottle. I gotta have my wings. Next time, I’ll get more and try it on some greens!
Note: If your wing sauce is refrigerated, set it out on the countertop before starting the wings so that it warms up a bit. You don’t want to put cold sauce on hot wings.Note: The full 30 minute cook time is for large, meaty wings. If your wings are a bit thinner (er… scrawny) back the times down to 10/10/4 minutes instead of 12/12/6 minutes.
You know that little sticker on your car mirror? “Objects in mirror are closer than they appear”? I have an equivalent for bottled wing sauces. “Sauces may be even better on wings than they seem.” I tasted this chili lime sauce right out of the bottle and thought it was pretty darned lime-y. And pretty darned chili-y too. Then I put it on some air fryer wings. And man, oh man, was it great! These Country Bob’s Chili Lime wing sauce wings blew me away. The sauce is way, way better on wings than just drinking it right out of the bottle!
No Hiding
The chili and lime flavors aren’t hiding in these Country Bob’s chili and lime wing sauce wings. You don’t need to go searching for them. From that first bite you’re gonna get them. Heck, you can smell them too. They’re strong, but in an oh-so-good way. This is one of those wing sauces that you just cannot stop eating. I really wish I’d made more wings. I could not get enough!
This sauce is nice and just thick enough. It has the perfect consistency for wings. Not too thin that it slides right off. And not too thick that it’s like molasses. Perfect.
Note: If your wing sauce is refrigerated, set it out on the countertop before starting the wings so that it warms up a bit. You don’t want to put cold sauce on hot wings.Note: The full 30 minute cook time is for large, meaty wings. If your wings are a bit thinner (er… scrawny) back the times down to 10/10/4 minutes instead of 12/12/6 minutes.
I’m a fresh wing kinda guy. Usually. Sometimes I don’t have time to prepare wings from scratch. Or worse, I can’t find fresh wings in my grocery store. Or I just want to try something new. I was in Aldi the other day, picking up fresh wings (they have great fresh wings). I decided to check out the freezer cases before I headed to the checkout. And there they were. Kirkwood Honey BBQ chicken wings (and Buffalo style wings, too!). They looked good. I bought them. And I made them. And you know what? They were good!
Actual Wings. No Weird Stuff.
I’ve purchased some weird looking frozen wings. They were pre-battered, like these. But they didn’t look like wings. Kirkwood Honey BBQ chicken wings are pre-battered. And they look like wings. Because they are actual wings. They’re sauced just right, in a sauce with good BBQ flavor and a hint of sweetness. They’re meaty. I liked them. A lot.
These wings are sauced. A lot. No searching for sauce on these. It’s everywhere. So grab a pile of napkins!
Seven Servings. LOL.
The 22 ounce bag of wings I bought said it was 7 servings. Maybe somewhere in an alternate universe of really tiny people. Not me. I’d call them 4 servings at most. If you’re having a big party and need a bunch of wings, these are going to go over great. Just make sure you buy more than you think you’ll need. They’re good and people will want more. You bet I did.
I baked my wings on a silicone mat. I tried what the instructions on the bag stated and sprayed a baking pan with non-stick spray, but found that the wings still stuck. The silicone mat was much better.
If you have a silicone baking mat, line a baking sheet with the mat and add the wings. If you do not have a silicone baking mat, liberally spray a baking sheet with non-stick spray and add the wings. I prefer to start with the bone-side of the wings down (for flats). For the drums it doesn't matter.
Bake for 15 minutes. Gently turn the wings. I use a fork or rubber spatula for this. I've found that tongs will tend to tear the coating/skin if the wings stick any.
Bake another 10-15 minutes or until turning lightly golden in color and the wings internal temperature is 165 F.
Let the wings rest for 5 minutes before serving. They will still be piping hot so be careful!
Nowhere on the bottle did it read ‘extra creamy’. And nowhere did it read ‘extra smooth’. But it did read ‘extra hot’. And ‘extra hot’ is no lie, either. If they had room they could’ve added ‘extra tasty’. But they didn’t have room. The Dirty Buffalo knows wing sauces and these extra hot Buffalo wing sauce wings are proof. They definitely pack some heat. Not crazy heat but you’re gonna feel it for sure. And flavor, too. It’s not just about fire here.
Delicious Pain
I fried up a batch of wings my usual way. Light on the flour, light on the seasoning. Fried to crispy perfection. Then I tossed them (gently) in The Dirty Buffalo Extra hot Buffalo wing sauce. I went light on the sauce the first time. I knew I was in for some heat. And I was kinda scared. So I went easy. What I got was delicious pain. Great pain. And flavor so good I wish I’d used more sauce.
So the next batch of wings I did. And those hurt too. But they sure were mighty good. Sure, I had extra Ranch nearby. Ya know, just in case.
Combine the flour, salt, cayenne and paprika 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.
If you prefer to air fry your wings, use my extra-crispy air fryer wing recipe to cook the wings then sauce with the Dirty Buffalo sauce when done.If you prefer to bake your wings, use my oven-baked wing recipe and substitute the Dirty Buffalo sauce for the sauce in the recipe.
I was more than looking forward to some The Dirty Buffalo mild Buffalo wing sauce wings. I ordered a big mix of sauces from the Virginia-based more-than-a-wing-joint. The first that I tried, the hot Buffalo version, was a huge win. Great flavor and heat. And I didn’t sit around counting the days until I made some wings using the mild Buffalo sauce. I counted the seconds.
Deep-Fried For Wing Perfection
I started out with my favorite deep-fried wings. You can make any wings you like. Just don’t go seasoning them so heavy that you’re going to bury the flavor from these The Dirty Buffalo mild Buffalo wing sauce wings. The sauce is the winner here. A big winner. There’s no real heat here, so it’s all about flavor. Like it should be. Your it’s-too-spicy friends will thank you for these wings again and again so invite them over for a batch!
The flavor is perfect in this sauce. This is easily one of the best low-heat Buffalo wing sauces I’ve had. It has traditional flavor and the perfect consistency. I loved it. This is one great second stop on my journey through the sauces from The Dirty Buffalo.
Combine the flour, salt, cayenne and paprika 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.
If you prefer to air fry your wings, use my extra-crispy air fryer wing recipe to cook the wings then sauce with the Dirty Buffalo sauce when done.If you prefer to bake your wings, use my oven-baked wing recipe and substitute the Dirty Buffalo sauce for the sauce in the recipe.
