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 love smoked and fried Buffalo wings. The flavor and the crunch just cannot be beat. I had a dream of making a ‘wing flight’ the other night. Yep, that’s the kind of stuff I dream of. Kind of like a beer flight but with smoked and fried Buffalo wings 4 ways. Like Cincinnati chili even. You can get it 1 way, 2 ways… 4 ways… even more ways! It’s like wing heaven!
Smoked Just Right
I start out smoking a big batch of wings. Nothing fancy here. Just some Buffalo seasoning. Then onto my smoker for 2 hours. I’m not aiming for crunchy skin here. I won’t get that at the low temperature I smoke at. I’m not looking for completely-cooked wings either. Just get them to 140 F or a little more.
I can fry them after they are smoked. But I always make sure I make enough to freeze for another day. I vacuum pack them for maximum flavor and freshness. Nothing beats the ease and flavor of taking a pack of smoked wings out the freezer, thawing them, and deep-frying them.
This Is The Way. Or Ways.
After the wings are smoked it’s time to heat up the deep-fryer. The wings are fried ‘naked’ or ‘coated’. The ‘naked’ ones are just that. No coating. Nothing. Just into the hot oil until the skin is crispy and the wings done. It doesn’t take long. The ‘coated’ ones just get tossed in a simple flour/seasoning mix. I could go crazy and make a complicated mix for them. But I don’t this isn’t the time for that. These aren’t those wings.
Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
Toss the wings with plenty of the Buffalo wing seasoning. When you think you've added enough, add more. This is not the time to be shy.
Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
To fry, heat canola oil to 350 F. Fry the wings based on whether you are making them 1 or 2-4 ways, below.
Smoked and Fried Buffalo Wings 1 Way
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
Serve wings naked, without sauce.
Smoked and Fried Buffalo Wings 2-4 Ways
Combine the wing coating ingredients in a shallow bowl or pie plate.
Lightly toss the wings in the mixture.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
If serving 2 ways, serve the wing naked, without any sauce.
If serving the wings 3 ways, toss the wings in your favorite Buffalo sauce.
If serving the wings 4 ways, toss the wings in your favorite Buffalo sauce. Pour some more sauce into a small glass and dunk the wings, coating well.
Last time I didn’t like a sauce from Legend Larry’s was never. That’s because the fine folks there don’t mess around no matter what flavor we’re talking about. Like these Legend Larry’s mild Buffalo wing sauce wings. They are packed with flavor. No boring wings here. Classic flavors amped up a bit. Deliciously good, and with a little kick to boot. This is a great sauce that makes for great wings.
The Perfect Amount of Heat
Legend Larry’s mild Buffalo wing sauce wings do have a bit of a kick to them. Oh, don’t get me wrong. It’s not a crazy hot sauce by any stretch but you will get that cayenne kick. If you’re serving this at a get-together you might wanna just let folks know it’s mild. Not medium. And definitely not scary hot.
If I am serving my wings with Ranch or blue cheese or some other sauce, I use these little sauce dipping cups. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!
I’m pretty sure that if you make your own wings at home, by law, you have to have a few bottles of Anchor Bar Hot Buffalo wing sauce on hand at all times. The medium heat version is a great sauce to serve a crowd. But sometimes someone, maybe you, maybe not, wants some more kick. Well, say hello to the Anchor Bar hot Buffalo wings sauce. Same great flavor, more heat. Win!
Great Flavor without too much Heat
I wouldn’t call the spicier version of the classic sauce over-the-top spicy. It’s a great sauce with a great kick. It hits you then it sneaks off, leaving you with great flavor and great wings. Anchor Bar Hot Buffalo wing sauce wingsare really good. Finger-licking good. Get a few bottles and keep some on hand at all times. It’s the law!
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.
I, like a lot of people, am a big fan of the Buffalo wing sauces from Wing-Time. They’re creamy, delicious, and come in different heat levels so they’re great for anyone and any occasion. So I was excited when I came across the Wing-Time Thai Chili Buffalo wing sauce in the grocery store. But, honestly, the first taste killed that excitement pretty quick. For a Buffalo sauce, this is another great sauce. But I got no Thai Chili flavor at all. I tried, too. I even asked others to taste it. Nothing. What happened? I don’t know. So, good Buffalo sauce, but not a Thai Chili sauce in my opinion.
I’m Kinda Sad. Actually, I Am Sad.
I couldn’t find any contact info for Wing-Time online. Their website is gone. Their Facebook page is inactive. Fortunately, though, the manufacturer of their sauces, Allied Old English, is still around (but didn’t respond to a DM on FB). Boy, I sure hope this means that their sauces will still be available online and in stores. I also hope that my experience with the Wing-Time Thai Chili Buffalo wing sauce was a fluke! Because I sure do love their other sauces. Maybe my bottle got mis-labelled!
Vinegar (the quality stuff). Butter (the real stuff). Cayenne (the spicy stuff). Combined they make for a delicious wing sauce. Lillie’s Q Buffalo wing sauce is just that. Just the right consistency to stick to your wings without being, well, gloppy. And not so thin that none of the sauce sticks to the wings. What would be the point of that?
Buffalo-Inspired Greatness
I will point out that even though the bottle doesn’t specifically state ‘hot’ on it, these Lillie’s Q Buffalo wing sauce wings are pretty spicy. Not like screaming hot, but you’re gonna feel it. It’s a very flavorful sauce, and I’d expect a little kick from just about any Buffalo sauce. Just letting you know!
Eating wings at the Anchor Bar is on my bucket list, and not near the bottom of the list either. Until I can get there to devour the original, I’ll have to ‘settle’ for my homemade wings tossed with the Anchor Bar Medium Buffalo wing sauce. I don’t consider it settling at all, because these wings were fantastic. Just the right amount of heat and absolutely great seasoning. I could’ve definitely had more of these Anchor Bar medium Buffalo wing sauce wings. A lot more.
A Pantry Staple
I ordered Anchor Bar Medium Buffalo wing sauce online. I found the prices to be quite reasonable as was shipping. Don’t be shy, back up the truck and get as many sauces as you can fit into your pantry. They won’t last long. These Anchor Bar medium Buffalo wings are outstanding!
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.
I thought this would be ‘just’ another Buffalo wing sauce but it turned out to be one of the tastiest traditional wing sauces I’ve ever had. Seasoned perfectly, with just the slightest hint of heat, it’s just… wonderful! I couldn’t get enough of it. Moore’s Buffalo wing sauce is just what I was looking for when I wanted some delicious lunchtime wings. The bottle says ‘tangy Southern flavor’. And I agree. But I would’ve added ‘fantastic’ to the description.
A Great Sauce For Wings And More!
Don’t be afraid to use Moore’s Buffalo wing sauce on more than wings. It’d be great as a chicken marinade for sure. Or in any recipe that calls for vinegar. Head over to Moore’s Marinades web site and check out their long list of fantastic recipes that use this sauce (and some of their other sauces 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.
The fine folks over at Wing It nailed it when they came out with their version of a Buffalo sauce. Their sauce brings that classic combination of vinegar, butter and spices but with a little twist. The spices are different. Delicious. And although I love all of the sauces they make, this one is one of the best variations on the classic I’ve ever found. I love this sauce. Just the right heat and fantastic flavor, it cannot be beat.
A Wonderfully Flavorful Sauce
Wing It Buffalo wing sauce is loaded with seasonings. Make sure you give it a good long shake before drizzling it on your wings and giving them a toss. You want that flavor and kick in each and every bite to be the same. You’ll find yourself enjoying your wings like never before! Refrigerate any leftover sauce. When you go to use it, make sure you set it out for at least 30 minutes to warm up a bit before using.
Maybe I’m in the minority here, but when I see a celebrity’s face on a bottle of wing sauce, or on a package of frozen food, on a restaurant, or on a seasoning shaker, I think I’m in for disappointment. Usually the flavor doesn’t match the hype. Well, color me wrong on this one because Guy Fieri’s Buffalo NY wing sauces more than hit the spot for me. I could not get enough of wings tossed in this sauce. I thought that it’s more than a great version of traditional Buffalo wing sauce, it raises the bar!
A Better Buffalo-Style Sauce
Guy Fieri’s Buffalo NY wing sauce is going to pass the scrutiny of any hard-core wing aficionado in my opinion. It has the right consistency, the right heat level (medium at most) and definitely the right flavor. The ingredients list reads like many Buffalo wing sauce bottles do. But the combination of them is perfect. I’m impressed.
