Wow. Just wow. I was wandering around the grocery store when I hit the spice and seasonings aisle. There in a lil red box was some McCormick Air Fryer Buffalo wing seasoning mix. I thought, well, heck. That sounds good. Why not give it a shot? Well, by golly, I was super duper happy with these wings. Un-sauced, they are packed with garlic and traditional Buffalo flavors, with just a slight bit of a kick. And they’re perfectly crunchy! This is why I love air fryer wings. My air fryer never fails me!
They Smell As Great As They Taste
I couldn’t get over just how great these wings smelled as they cooked in my air fryer. The McCormick Buffalo Air Fryer Buffalo seasoning not only tastes great, it makes your mouth water in anticipation while the wings are getting done. But, don’t over-cook the wings. The seasoning will get a bit dark if you let the wings go too long.
Place wings in a bowl. Sprinkle with the seasoning and toss to coat.
Transfer wings to the air fryer basket. Do not overlap (cook in batches if necessary).
Cook for 20 minutes, turning once, or until wings are done and skin is crispy.
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.
There’s probably a story behind where this Geezer Wing sauce got its name. I don’t know the history. But what I do know is that this is one fantastic take on a classic Buffalo wing sauce. This sauce is absolutely packed with flavor. There’s a lot of great stuff in it, along with a good bit of heat. Not too much, but you’re gonna notice it.
Stir It, Stir It Good
Butter likes to separate in Buffalo wing sauces as it sits. So before you use this Geezer wing sauce on your just-cooked wings, give it a good stir. Get that butter good and mixed in.
More Heat
If you like your wings hotter, use your favorite hotter hot sauce. Adding a bit more cayenne or red pepper flakes will kick it up some more too. Just don’t add anything that’ll hide the great flavors in this sauce. It’s a real winner.
Note: I prefer to NOT toss deep-fried battered wings in sauce as it knocks the coating off the wings. Instead, I prefer to dip the wings in the sauce or brush it onto the wings.
Notes
In general, the ratio of butter to hot sauce is as below:For a mild sauce: 3:1 (i.e. 3 parts butter to 1 part hot sauce)For a medium sauce: 2:1For a hot sauce: 1:1
There are three things I can sit down at a table and eat all day long. They are (in no particular order): peel and eat shrimp, a crab boil, and copycat Anchor Bar Buffalo wings. Great food is even better when you can eat it with your hands. These wings have just the right amount of heat, the perfect vinegar hit, and a buttery flavor that is just the perfect combination. And, bite after bite, I cannot get enough of these wings.
The Classic
There’s nothing fancy or complicated going on with this copycat Anchor Bar Buffalo wings recipe. Season some wings and fry them. No batter required. No overnight brining. The sauce is easy, straightforward and packs nothing but flavor with just the right amount of spiciness. Make extra, because you’ll find yourself eating the afternoon away with these wings. They are perfect for watching the big game. Or the not-so-big-game for that matter.
You’ll find a number of variations on this recipe all over the internet. This is my preferred approach. From my understanding it best duplicates the original recipe from the famed bar. It sure as heck tastes great, I do know that!
Place wings in a large bowl. Sprinkle with salt and pepper and toss to mix.
Heat oil in a deep fryer or Dutch oven to 400 F.
Fry the wings (working in batches as needed) 8-12 minutes or until golden brown and crispy, turning occasionally. Transfer to a paper towel-lined plate to drain.
Meanwhile, melt the butter in a medium saucepan over medium heat.
Stir in the hot sauce and vinegar. Remove from heat.
I admit, not everything in this sauce screams Cajun, but these Cajun Buffalo wings are so darned tasty I didn’t care. Everything I love is in this sauce which explains my addiction to it. I cannot stop eating wings tossed in it. A little heat, lots of (yummy) garlic, and just the right amount of traditional Buffalo flavor, this sauce is a real winner.
Amazing Flavor in Every Bite
If you want your Cajun Buffalo wings to be even more on the spicy side, use Frank’s RedHot Hot Buffalo Wings sauce. Or go with mild for less heat. I opted for less heat this time and really enjoyed it. Not every wing sauce has to sear the roof of your mouth.
The simplest of wings can often be the best. Like these Buffalo teriyaki wings. Just a few ingredients and a little cooking time and I’m enjoying great wings. No fancy batters or marinades or anything. Just cooked plain wings tossed in a great sauce. I cooked my wings in the air fryer but any technique will do. I make the sauce while the wings are cooking since it doesn’t take long to prepare. The end result is lightly sweet and lightly spicy. It’s a great combination of Asian-inspired and traditional wing flavors. These are finger-licking good wings!
Step Up Your Teriyaki Game
You can use whatever teriyaki sauce you like to make these Buffalo teriyaki wings. But for me, my go-to teriyaki sauce is from the fine folks over at Bourbon Barrel Food. They have two versions actually. The Kentuckyaki sauce is a wonderfully bourbon-infused sauce that has such a great, deep flavor. It’s great anywhere I need a teriyaki sauce. And of course their spicy version is … spicier! It also makes for a great sauce for these wings!
While the wings are cooking, combine the remaining ingredients in a small sauce pan over medium heat. Once the sauce begins to simmer, reduce heat to low to keep the sauce warm.
Buffalo wings, blue cheese, and celery. Very traditional and very good and usually, each component is served separately. But why not cut to the chase and combine all of those great flavors into one bite? Buffalo supreme wings do exactly that. Yeah, they’re messy to eat, but that’s part of the fun. And they do combine all the great classic tastes in bite after bite. You just cannot beat these wings!
Everything You Need in one Bite
I really enjoyed chowing down on Buffalo supreme wings. They didn’t last long at all, that’s for sure. It was bordering on embarrassing, but I couldn’t help myself. That happens with me and wings a lot. I used the classic, Frank’s RedHot Original Cayenne Pepper Hot Sauce, but you can actually substitute your favorite.
You’re not going to need a dipping sauce for these wings. What could you possibly dip them in that would make them better? They’re already tossed in the best everything-in-it sauce ever!
Sometimes it’s the easy, simple things that taste the best. These Buff-a-cue wings came out fantastic. The sauce takes literally no time at all to make. And it’s totally up to you how to ‘make it your own’. Use a spicy BBQ sauce. Or a smoky one. Or a bourbon-flavored one. Whichever you prefer. Change it up from day-to-day. Ditto the Buffalo sauce. Mild one day. Crazy hot the next. Do you. You can’t go wrong with these wings.
Wing Bar
These Buff-a-cue wings would be great for a crowd. You can set up a variety of wing stations, each with a different flavor. Without breaking the bank or spending a lot of time making sauces. It’s an easy way to satisfy those like have a sweet tooth. And those that like it spicy. So grab a few bottles of BBQ sauce and a few bottles of Buffalo sauce next time you’re at the store, and get to making some great wings!
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.
“Tame.” That’s the first word that came to mind after my first bites of some Rub Your Chicken Buffalo wings. After my last two super-hot Buffalo wing sauces, “tame” was a welcomed thing. Great traditional flavor, buttery and just slightly spicy, this is a great sauce for those desiring the classic without being overwhelmed. The amount of vinegar is spot on. Again, tame is the best way to describe it.
A Nice Mellow Buffalo-Inspired Sauce
Rub Your Chicken Buffalo wings sauce (from BBQ Spot) isn’t just for wings. It’s a great dipping sauce for nuggets, too. Anywhere you want great Buffalo flavor without being overwhelmed, you’ll want this sauce. That’s also why it makes for a great marinade, specially for chicken breasts. A few hours in the sauce then onto the grill. In no time you’ve got great chicken packed with flavor.
Everyone knows that TABASCO knows hot sauce. Their name is synonymous with great flavor and great heat. They’ve been around for 5 generations and there’s a reason for that. Now they’ve gone and made what I think it easily one of the best Buffalo-inspired sauces ever. A simple batch of wings topped with this sauce is no longer simple. It’s amazing. These Tabasco Buffalo Style sauce wings are fantastic. Easily one of my favorites.
Amazing Pepper Flavor
There’s something so special about this sauce. It’s the oak-aged mash for sure. And the tremendous peppers. Together, with a little vinegar, salt and garlic, they make these Tabasco Buffalo style sauce wings amazing. I cannot get over how much I loved the flavor. Yes, there’s a bit of heat. But not much. I’d call it mild. You don’t need a lot of heat here. You’ve got tremendous flavor. Enjoy. I sure did!
