I’ve been contemplating how I would start this post for two days now. Not because I was searching for what to write, but because any time I started thinking about these Torchbearer Chipotle wings I got hungry and had to go make something to eat.
We were in Gatlinburg, TN, not too long ago. I stopped in to All Sauced Up, a little gourmet grocery store (full of nice folk) on main (Parkway) street in downtown Gatlinburg. So I grabbed two bottles of wing sauce from Torchbearer Sauces, one spicy chipotle and one Buffalo wing. For one thing, I noticed was that both sauces were made from stuff I wouldn’t expect in a wing sauce, like mandarin oranges. Say what?
Well, say hello to absolutely unbelievably good. I coated these wings with Torchbearer chipotle wings sauce. Yep, it’s spicy. All in all, it’s got some of the best heat I’ve had. Not in-your-face-crying-tears-of-sadness heat, but good heat with fantastic flavor. The sauce comes out thick and sticks to your wings. Nope, it doesn’t roll off and create a sauce lake in your plate (or basket). It’s just spot-on great sauce.
Spicy And Delicious
I could not get enough of these wings. Basically, I coated them first and then deep fried them. Tossed them in Torchbearer chipotle wing sauce and chowed down. So, go get you some of this sauce! You will not be sorry. At all. Oh, and the Torchbearer web site also recommends using this sauce on pork chops and in stir fry. Indeed, you don’t get that from any ole normal wing sauce.
- Heat level: 4 – Spicy – A generous amount of…
- Every single sauce we make has been on a wing at…
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.
Also try Torchbearer honey garlic wings.
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Torchbearer Chipotle Wings
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- Torchbearer Chipotle wing sauce
Instructions
- Combine flour, salt, cayenne pepper, and paprika in a bowl. Divide in half and reserve one half of the mixture.
- Coat chicken pieces in half of the mixture and refrigerate for 1 hour.
- Coat chicken in leftover flour mixture. Shake off any excess.
- Working in batches, cook wings using the Deep Fryer method. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- Place wings in a large bowl. Drizzle with desired amount of sauce and toss gently to coat. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
