Sometimes I get a little worried when I’m about to try a new (to me) jerk sauce. I’ve run into a few that had just too much cinnamon or nutmeg for me. Well, G Hughes Sugar Free Caribbean Jerk wing sauce nailed the flavor perfectly. No worries here, this is one really tasty jerk sauce. The flavors aren’t too forward, no single one overpowers the rest. The sauce is thinner than many, but it is sugar free so you can’t really expect something like a thick sugary sauce!
Low in Heat, High in Flavor
G Hughes Sugar Free Caribbean Jerk wing sauce is not spicy, so don’t get all worried that you’re going to be wallowing in scotch bonnet pain. A more traditional sauce could be spicier, but the flavors more than made up for the low heat level at least for me.
This sauce would also make a tremendous chicken marinade. It’s full of flavor!
Yep. I did it. I stepped right over that line between ‘fried chicken wings’ and ‘grandma’s fried chicken’. It’s a gray line. You can barely see it. Heck, I’m not sure it even exists. It doesn’t matter really. Because I enjoyed these buttermilk southwestern wings no matter what you call them. Tender, juicy meat that is packed with flavor. Crunchy, delicious coating. What’s not to like?
Sauce On The Side?
You’ll probably want a sauce to go on these buttermilk southwestern wings. Oh, it’s not required really. But to keep from calling these ‘grandma’s fried chicken wings’, you’ll probably want a sauce. Heck, the wing police might come calling if you don’t.
But don’t go drizzling the wings in sauce then tossing them around in a bowl. You’ll lose all of that delicious crunchy coating. Instead, either drizzle the wings with the sauce or (my recommendation!) serve the sauce on the side, for dipping. The nice thing about having a bowl of sauce on the side is you (and your guests) can dunk a little or a lot. You go to pre-drizzling the wings and someone is gonna say they didn’t get enough sauce. Or they got too much. Sauce on the side solves that problem!
In a large resealable container add the buttermilk, cilantro, lime zest and juice, garlic and chipotle chili powder. Seal and shake to combine.
Add the wings to the container and seal. Shake to coat. Seal and refrigerate overnight.
For the coating
Combine the flour, paprika and salt in a large bowl.
Working in batches if needed, remove the wings from the marinade. Shake off any excess then transfer to the flour mixture. Toss or roll to coat well. Transfer to a plate.
For the wings
Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
Working in batches if needed, fry the wings 8-10 minutes or until golden brown, crunchy and done.
Transfer to a wire rack to drain and cool for a few minutes.
Boy was I ever happy that I bought a sampling of the seasonings, sauces, and jellies from AlbuKirky Seasonings. Everything in the online store looked and sounded so good. I anxiously awaited the day my package arrived (which was very soon after I clicked ‘Check out’). I knew exactly what I was going to do first: chicken wings made with Kirk’s red chile rub and sauced with his red chile BBQ sauce. The perfect combination of southwestern flavors and a little kick of heat, the rub and sauce made for fantastic wings.
Uniquely Delicious
I’ve used the red chile rub and BBQ sauce on many things since making these wings. Ribs, burgers, chicken, you name it, all came out great. But, oh, how I do love the wings. There’s no flavor like it to be found in any wing place around here, that’s for sure. There should be.
Yowsa, this right here is a fantastic bottled wing sauce! On a whim I picked up a bottle each of the Private Selection wing sauces during a trip to Kroger. The first one I tried was the Gochujang Honey Garlic wing sauce. I was so seriously blown away I could not wait until I made my next batch of wings and tossed them in more sauce. Private Selection Gochujang Honey Garlic wings are a winner!
Packed With Flavors
Garlicky, spicy, sweet and with a slightly fermented chile paste flavor, wings (or for that matter, anything) covered in this sauce will be absolutely delicious.
This sauce has me excited, looking forward to the remaining sauces in my Private Selection collection. The price was right (around $3 a bottle) and the taste? Amazing. You cannot lose with Private Selection Gochujang wing 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.
I have been more than pleased with the wing sauces from Legend Larry’s. I’ve never been to the actual restaurants, but if their bottled sauces are any indication of how good the food is, I’m going. And soon. The Legend Larry’s medium Buffalo wing sauce is the perfect middle-of-the-road spicy wing sauce. It’s exactly the sauce you want for your “I’m scared of the heat” guests, friends and family. Yet it still has that great Buffalo flavor and the perfect consistency for sticking to your wings without leaving you with a lake of sauce in the bottom of your plate. This is a fantastic sauce. Just like everything else from Legend Larry’s.
The Perfect Sauce For A Party
Legend Larry’s medium Buffalo wing sauce is fantastic on wings, and it’s also great injected into wings! It’d also be great on roasted chicken in Buffalo chicken dip. I’m all about the wings, though, and this sauce really hit all the right notes on a batch of wings I cooked up for lunch.
I have nothing but good things to say about every Meijer wing sauce I’ve had. Now sold under the name Frederik’s by Meijer, their sauces are always tasty, have the perfect consistency needed for wings, and can be had at a great price. The Frederik’s by Meijer creamy jalapeno wing sauce is no exception. It’s a lightly spicy sauce, and not too spicy in my opinion. The bottle says it’s ‘medium’ which I think is spot-on. There’s a slight hint of citrus and smokiness. It’s crazy creamy good. If ever there was a finger-licking good wing sauce, this is it.
A Deliciously Complex Wing Sauce
As with any of their sauces, Frederik’s by Meijer creamy jalapeno wing sauce is great for more than just wings. It’s great as a dipping sauce for chicken nuggets. It’s fantastic drizzled on a grilled or fried chicken sandwich. And I do mean fantastic!
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.
Apparently I have been living in a dark, deep cave for years and never heard of peri peri (or piri piri) sauce. Until recently, that is, when I saw an old episode of Anthony Bourdain’s No Reservations where he devoured some peri peri chicken in Mozambique. He said it was great, but oh did it burn. Sounded good to me so I found a jar of peri peri sauce at Jungle Jim’s grocery store, and proceeded to make Peri-Peri wings that I then lightly covered in the sour, vinegary, slightly sweet and definitely spicy sauce.
Great Flavor And Heat
I found the peri peri sauce to be quite addicting. Yeah, it’s a bit spicy but it’s really not over-the-top hot in my opinion. It brings a nice earthy pepper to these Peri-Peri wings. I can definitely see myself roasting an entire chicken and covering it in peri peri. That’d make for some mighty good eats. With a kick.
I ordered a box full of Alliger’s House of Wings’ sauces. Never have I been happier with an online order. These sauces are incredibly good. Perfect consistency, perfect flavors and the perfect spiciness. Nothing but delicious. Like the House of Wings Singapore wing sauce. Although the sauce is based on traditional Buffalo wing flavor, it has wonderful hints of Szechuan ingredients. It’s a little sweet, a bit savory, and has just the right amount of spiciness. It’s just flat-out delicious.
Incredibly Tasty. Definitely Different.
I could not get enough of House of Wings Singapore wing sauce. Like all of the other Alliger’s wing sauces, I quickly wished I had ordered more. Nothing made me sadder than when the last drops of sauce would come out of a bottle. Fortunately, more sauce is just a few clicks away!
These San Antonio wings turned out to be some of the best I’ve had. I wasn’t expecting the sauce, as simple as it was, to be so drool-worthy. I could not get enough of it. And the dipping sauce was equally fantastic, with just a slight hint of cumin giving it a nice southwestern flavor. A little heat, and a little sweet. Perfect.
Spicy. Or Not. Up To You.
The first time I made San Antonio wings I used hot picante sauce. The next, I used mild. To my surprise, I loved both equally. That’s saying something because I do normally like a good kick to my wings. Not overpowering, but a little spiciness. You can’t go wrong no matter how you make these.
Oh, and the dipping sauce isn’t just great for San Antonio wings. It’s also yummy dipping for tortilla chips.
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!
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.
