recipe Archives - Page 9 of 45

Baked Wings with Garlic Butter Sauce

It was time for something different. Time for a departure from my ‘usual’ wings, usually air-fried or deep-fried. Time for a departure from my ‘usual’ wing sauces, usually spicy but occasionally sweet. Yep, time for some baked wings with garlic butter sauce. These definitely are not my usual wings. The skin gets nice and crispy in the oven. Next, time for a toss in a very garlicky, very yummy sauce that is loaded with buttery tasty goodness. These are finger-lickingly good wings for sure!

More Garlic, More Better

You know, there’s absolutely no one that’s going to judge you if you decide you want even more garlic flavor when you make your baked wings with garlic butter sauce. I definitely guarantee that as the recipe is written you’re going to be getting a lot of garlic flavor. But I know there are people out there that want even more, so load up! Now’s the time to bring it!

Want your wings a little darker in color? Just put them under the broiler for a few minutes after they are fully cooked. Just keep an eye on them while you broil them. Never leave anything unattended under such high heat.

Melinda’s Craft Wing Collection – Gourmet Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
SET YOUR MOUTH ON FLAVOR: This hot sauce variety…

Also try my Cajun butter wings. They’re buttery delicious!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

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5 from 1 vote

Baked Wings with Garlic Butter Sauce

Garlicky buttery goodness!

Prep Time15

Cook Time1 30

Course: Appetizer

Cuisine: American

Keyword: baked wings, garlic

Servings:

Calories: 731kcal

Equipment

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 tablespoon baking powder
¼ teaspoon kosher salt

For the garlic butter sauce

1 stick unsalted butter
2 tablespoon olive oil
2 teaspoons garlic minced
1 tablespoon parsley finely chopped
¼ teaspoon kosher salt

Instructions

For the wings

Preheat oven to 250 F.
Cover a baking sheet with foil.
Spray the foil with non-stick spray.
Pat the wings dry with a paper towel.
Place baking powder and salt into resealable bag or container. Add the wings. Seal and shake until the wings are coated.
Transfer wings to the baking sheet.
Bake for 30 minutes.
Increase the oven temperature to 425 F and cook the wings another 40-50 minutes or until golden brown, rotating the tray once.
Remove wings from oven and let cool for 5-10 minutes, while making the sauce.
Toss wings in the sauce and serve. Click here for our guide on how to sauce your wings.

For the garlic butter sauce

Melt butter in the oil over medium heat in a small saucepan.
Add the garlic and saute for 2 minutes to cook.
Reduce heat to low. Stir in parsley and salt. Keep warm until ready to use.

Notes

Feel free to add more garlic.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Pepper Palace Blackberry Barbecue Sauce Wings

I highly recommend the sampling bar at the Pepper Palace store. I’ve been to a bunch of them. They’re almost like pilgrimages for me. Sauce after sauce, all lined up in a row, ready for me to try. And buy. I usually taste each and every one with a single purpose in mind: making chicken wings. And one thing I made was Pepper Palace blackberry barbecue sauce wings. Sure, the bottle says ‘barbecue sauce’ on it, but oh, fear not my fellow wing lovers! It’s fantastic on wings too!

Great Berry Flavor In Every Bite

These Pepper Palace blackberry barbecue sauce wings have just the right amount of blackberry flavor. All in a slightly smoky sauce that is also just a bit sweet, all with the perfect consistency for sticking to your wings without being too thick. Yep, great on ribs, perfect on pulled pork, and outstanding on wings! And unexpected, too. How many are your friends are expecting blackberry wings at your next wing-fest?

Melinda’s Craft Wing Collection – Gourmet Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
SET YOUR MOUTH ON FLAVOR: This hot sauce variety…

What Are You Waiting For?

Go make some wings! It’s not that hard to do! My go-to method is to air-fry them. A little seasoning first. Air-fried to perfection. Fantastic aroma as they cook. Crispy skin. Juicy meat. Tender. Ready for a sauce. Air-fried wings can hold up to being tossed with sauce, so that’s what I do. If they were deep-fried with a batter I wouldn’t abuse them like that. I’d gently brush the sauce on. Or serve it on the side, for dipping.

See my guides for cooking your wings, and saucing them! I’ve got you covered!

My Trusty Wingman

My air fryer isn’t fancy. It doesn’t have any bells and whistles. Well, ok, it does have a bell when the timer goes off but that’s it. I don’t even use the timer actually. I use a timer on my phone that has two countdowns: one for 12 minutes and one for 6 minutes. That’s all I ever need to get perfect wings each and every time!

Dash Deluxe Air Fryer – Adjustable Temperature…

Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…

Also try some Pepper Palace peach barbecue sauce wings!

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!

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5 from 1 vote

Pepper Palace Blackberry Barbecue Sauce Wings

The perfect blackberry-flavored wings!

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: barbecue, wings

Servings:

Calories: 503kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
Pepper Palace Blackberry Barbecue Sauce

Instructions

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Baked Spicy Buffalo Ranch Wings

The problem with most baked Buffalo-style wings is that the flavor is only skin-deep. The wings are cooked then tossed in a sauce then served. Problem is, that sauce never gets a chance to flavor the meat. You take a bite. Yummy. Take another. Sadness. Nada. Nothing. The sauce is gone and so is the flavor. These baked spicy Buffalo Ranch wings are not those wings. These wings are marinated in Buffalo sauce. That sauce gets ‘down in there’, flavoring the wings all the way through. The result is bite after bite of Buffalo wing goodness.

If you’ve served lame baked wings at a party before, your guests are unlikely to forget. Until you serve them these wings. You will be redeemed at long last.

The Easy Way To Please A Crowd

You can easily scale this recipe for baked spicy Buffalo Ranch wings to feed a bigger crowd. For those that want even more heat, use a hotter hot sauce. Of course you can use a tamer sauce for those that don’t like that spicy kick.

These wings have a skin that is ‘bite through clean’. No yucky chewy chicken skin here. They aren’t going to be crunchy, but you can give them a little bit of a crunch and color by placing them under the broiler just before serving them. Just don’t leave them under that high heat for long.

Dippy Dippy Do!

Some folks like blue cheese dressing on the side for dunking their wings. Or ranch. Or both. I have tons of recipes for homemade versions of both right here on the For the Wing. No matter if you make them or buy them, just serve them in condiment cups on the side. They’re great for wings. Nice and wide openings so you can get even a thick drumette deep down in the sauce.

Frank’s RedHot Original Buffalo Wings Sauce, 1 gal…

AUTHENTIC BUFFALO FLAVOR: Frank’s RedHot Original…
HIGH QUALITY BLEND: A proprietary processing…

Also try my slow cooker Buffalo ranch wings!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

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5 from 1 vote

Baked Spicy Buffalo Ranch Wings

Use a hotter hot sauce for more kick.

Prep Time4 15

Cook Time1

Course: Appetizer

Cuisine: American

Keyword: baked wings, Buffalo wings

Servings:

Calories: 556kcal

Equipment

Ingredients

¼ cup butter melted
¾ cup Frank's RedHot Original Hot Sauce
2 teaspoons Hidden Valley Ranch seasoning
½ teaspoon paprika
3 tablespoons apple cider vinegar
4 pounds chicken wings flats and drumettes separated, tips saved to make stock

Instructions

Combine all ingredients except for the wings in a large bowl.
Add the wings and turn to coat well.
Cover and refrigerate for 4 hours.
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil and spray well with non-stick spray.
Transfer wings to the baking sheet and bake for 50 minutes.
Turn on broiler and broil wings until lightly charred and crunchy. Do not leave wings unattended while under the broiler. Keep a close eye on them.
Remove and serve.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Plucker’s Medium Buffalo Wings (Copycat Recipe)

It’s a tremendous understatement to say that I love Plucker’s wing sauces. I’ve tried many of their bottled sauces and they are all absolutely fantastic. I devoured my last bottle of medium Buffalo sauce, so I had to resort to making a copycat recipe of Plucker’s medium Buffalo wings sauce. Oh, and then, all was right in the world again! The perfect amount of heat, just enough to wake me up but not so much to make me cry. Wonderful traditional wing flavor. And the right consistency, too. These are the wings that are destined to disappear in no time.

Perfect Heat and Flavor

I cut the recipe down so I could enjoy a small batch of copycat recipe of Plucker’s medium Buffalo wings for my lunch. No point in heating up my huge restaurant-style deep fryer for just a handful of wings. So, I used my Fry Daddy fryer instead. This little fryer gets a workout in my house. It’s the perfect size for a small batch of wings.

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That’s A Lot Of Sauce!

This recipe does make for a big batch of sauce. And depending on how ‘saucy’ you like your wings, you may or may not use all of it. That’s ok. Just put any extra in an air-tight container in the fridge. It’ll keep for a few days.

‘Medium’ can mean different things to different folks. If you’re serving wings to a crowd, and are serving them up with this sauce, you might want to put the sauce on the side. I like to put it in these little serving cups. They’re perfect for dipping wings. If you toss wings with the sauce, you’re ‘stuck’ with it. With it on the side you can use a little or a lot!

EHOMEA2Z Ramekins Stainless Steel Condiment Sauce…

Commercial Grade Stainless Steel: These sauce…
Multifunctional Portion Cups: This set of sauce…

I usually reach for the Frank’s RedHot Original Cayenne Pepper Hot Sauce when I make anything Buffalo-style. And sometimes I’ll go for Crystal Hot Sauce, which has a wonderful Louisiana-inspired flavor. You want a traditional cayenne sauce, and not something flavored like a habanero mango hot sauce!

Frank’s RedHot Original Buffalo Wings Sauce, 1 gal…

AUTHENTIC BUFFALO FLAVOR: Frank’s RedHot Original…
HIGH QUALITY BLEND: A proprietary processing…

Also try my copycat of Winger’s wings!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

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5 from 1 vote

Plucker’s Medium Buffalo Wings (Copycat Recipe)

Wonderful traditional wing flavor.

Inspired by a recipe from Copykat

Prep Time15

Cook Time9

Course: Appetizer

Cuisine: American

Keyword: Buffalo wings, copycat

Servings:

Calories: 961kcal

Equipment

Ingredients

3 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 cups Frank's RedHot sauce
1 tablespoon white vinegar
½ cup unsalted butter
2 jalapenos sliced. You can use pickled slices
2 teaspoons fresh ground black pepper
vegetable oil for frying

Instructions

For the sauce

Place the hot sauce, vinegar, butter, jalapenos and pepper in a sauce pan over medium-high heat.
Once the butter melts, whisk the ingredients together until the sauce comes together.
Reduce heat and keep warm until ready to use.

For the wings

Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Remove to a wire rack over a baking sheet or paper towel-lined plate to drain.
Transfer wings to a large bowl. Drizzle with the sauce and toss gently to coat. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

New Orleans Hot Wings

You’re heard of Nashville hot chicken. Heck, maybe you’ve probably had it plenty of times, just like me. And I’ve even made a few batches of wings with Nashville hot chicken sauce on them. There are a number of good bottled sauces out there, like the one from Buffalo Wild Wings. Well, move over Nashville! New Orleans hot wings are in the house! I took the same concept, battered fried chicken wings with a spicy paste, and Cajun-ized it! These wings bring the flavor, the crunch and just the right amount of heat. These are not Nashville hot chicken wings. They’re better. Bigger. Bolder.

Make ‘Em Hotter. Or Don’t.

You can make your New Orleans hot wings as hot and as Cajun as you want. Or tone it down a little, if that’s your thing. Add more hot sauce to make the sauce a little thinner and of course, a little hotter. The more seasoning, the more of that Cajun flavor and the thicker the paste is. It’s a fine line. You don’t want a thin sauce here but you also don’t want it so thick you can’t get it to stick to your wings.

No Tossing Zone

Whatever you do, do not toss your deep-fried wings in the sauce at the end. Putting them into a bowl and beating the heck out of them as they go round-and-round to get covered in sauce is going to knock all of the great crunchy coating off. That totally defeats the purpose of battering them up and frying them. Nope, drizzle them with the sauce instead. Or, serve the sauce on the side, in condiment cups, and dip your wings into that instead! Just no tossing!

You can use whatever hot sauce you prefer, but for me, this recipe screams Crystal hot sauce. It’s from Louisiana. Boom!

Crystal Original Hot Sauce, 6 oz

Louisiana style hot sauce produced by family-owned…
Aged Red Cayenne Peppers

Also try my peri-peri wings!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

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5 from 1 vote

New Orleans Hot Wings

These wings bring the flavor, the crunch and just the right amount of heat.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: Cajun wings

Servings:

Calories: 648kcal

Equipment

Deep Fryer

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 ½ cups buttermilk
1 teaspoon kosher salt divided
1 ½ cups all-purpose flour
1 teaspoon paprika
½ teaspoon kosher salt
½ cup your favorite hot sauce or more, to taste
2 tablespoons Cajun seasoning or more, to taste
Vegetable oil for frying

Instructions

Mix buttermilk with 1/2 teaspoon of kosher salt in a large bowl.
Add the wings and toss to coat. Refrigerate for 30 minutes.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
In a separate bowl, combine the flour, paprika and remaining kosher salt.
Remove the wings from the buttermilk and drain. Do not pat dry.
Place wings in the flour mixture and toss to coat well.
Working in batches if needed, deep fry the wings 8-10 minutes or until they reach 165 F. Transfer to a wire rack over a baking sheet or a paper towel-lined plate to drain.
Transfer the wings to a large bowl.
Combine the hot sauce and Cajun seasoning. Drizzle over the wings and toss gently to coat. Click here for our guide on how to sauce your wings.
Serve hot.

Notes

You may want to double the sauce recipe. Adjust the Cajun seasoning to taste.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Beer-Battered Wings

When I was knee-high to a grasshopper, like about 5th grade, I absolutely loved the peg legs at Long John Silver’s. They were battered, fried chicken legs. They’re now called ‘planks’ and are made with boneless chicken. Well, phooey! They took away my fun. Well, that’s ok, I love wings now more than legs anyway. But I still love battered and fried chicken, so … yep, I made beer-battered wings! Kinda like the peg legs of my childhood, but with yummy, juicy wings instead! And yes, beer. I don’t think LJS used beer back in the day. Or ever. Maybe they should have!

Malt Vinegar. Yes. Malt Vinegar.

Since I’ve already upset the traditional wing gods by making beer-battered wings, there’s no reason in stopping there. There’s only one thing you can serve with these delicious, packed-with-flavor wings and that’s malt vinegar. Your brain is gonna think fish-and-chips but your mouth is gonna scream ‘yummy wings!’. Pour it on top or serve it on the side for dipping. Yummy malt vinegar makes these wings even better.

Malt Vinegar Aioli. Yes. Malt Vinegar Aioli.

If you really want to take these wings even further, even greater, dip them in malt vinegar aioli. It’s like malt vinegar taken to a whole new level. A new place. A place of greatness. And it’s gonna maybe seem a little odd for dipping wings but you gotta try it. It’s easy to make so why not?

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just me, I’ll fire up my Fry Daddy fryer. It’s the perfect size. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money. And that means I can buy more wings.

Sale

Presto 05427 FryDaddy Electric Deep Fryer

SPECIAL GREEN/GOLD EDITION: Our best-selling…
FOUR SERVINGS: Makes four servings of french fries…

Also try my deep-fried pork panko wings!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Beer-Battered Wings

Yummy malt vinegar makes these wings even better.

Prep Time30

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: battered, wings

Servings:

Calories: 437kcal

Equipment

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
1 large egg
¾ cup lager beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic salt
vegetable oil for frying
malt vinegar for serving

Instructions

In a large bowl, whisk the egg. Continue whisking while slowly adding the beer.
In another bowl, combine the flour, baking soda, salt, black pepper, cayenne pepper and garlic salt.
Drizzle the flour mixture into the egg bowl while stirring constantly. Set aside for 30 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Add the wings and boil for 5 minutes.
Drain the wings and transfer to a wire rack-lined baking sheet. Pat dry and set aside until ready to cook.
Bring a few inches of oil to 350 F in a deep fryer or Dutch oven.
Working in batches if needed, add wings to the batter and coat well. Transfer to the oil and fry for about 5 minutes or until golden brown.
Remove to a paper towel-lined plate or wire rack-lined baking dish to drain while cooking the remaining wings.
Serve with malt vinegar and enjoy!

Notes

Don’t forget the malt vinegar!

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Deep-Fried Pork Panko Wings

It’s not so much that I was seeking out a low-carb alternative to my deep-fried wing recipes. I don’t usually coat my wings so heavily that carbs are something I consider. But I was looking for something different. Pork panko, well, that’s different so that’s how I ended up here. Deep-fried pork panko wings are just like the ‘regular’ panko ones, just low-carb and I would actually say they are a bit better.

Do they taste a bit ‘porky’? Yeah. A tad. As much as good pork rinds do. Not like less-than-good pork rinds do, though. Those are super porky. Too porky for me, really. These are lightly porky. A kiss of porkiness? That might be the best way to describe them. If you love plain pork rinds, you’re going to love the heck out of these wings. They’re right in your wheelhouse as they say.

Different. In A Good Way.

As you might expect the flavor of the pork rinds makes these deep-fried pork panko wings a bit different than their bread flake-breaded cousins. I think the coating is also a bit moister, juicier. I’d serve these and watch people take that first bite, expecting the ‘usual’ bread or panko flavor and texture. Then spring the news on them! It’s pork rinds! Oh my!

I did add a little seasoning to the coating. The pork panko can take that. And needs it really. I didn’t do anything overwhelming. I did not bury the pork panko flavor. I didn’t add any heat, but you could. A little cayenne would work. Or in keeping with the smoky flavor I added using smoked paprika, add chipotle powder instead. It adds both heat and smoke at the same time. But not too much of either.

Pork King Good Pork Rind Panko Bread Crumbs 12 oz…

NO CARBS: For those of you following a ketogenic…
SIMPLE & DELICIOUS RECIPES: We’ve taken our…

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Also try my deep-fried dill pickle wings!

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4 from 1 vote

Deep-Fried Pork Panko Wings

A nice change from the usual panko!

Prep Time15

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 512kcal

Equipment

Deep Fryer

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
vegetable oil for frying

For the breading

¾ cup pork panko
1 tablespoon smoked paprika
1 tablespoon lemon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano

Instructions

Heat 3-4" of oil to 350 F in a deep-fryer or Dutch oven.
Rinse the chicken and pat somewhat dry. Place in a large bowl.
Combine the breading ingredients in a small bowl. Make sure you get out any lumps.
Sprinkle breading ingredients over the wings. Using your hands, roll the wings in the breading, coating well.
Working in batches if needed, fry the wings until done, 8-10 minutes. Remove to a paper towel-lined plate or wire rack-lined pan to drain.
Serve with any wing sauce on the side for dipping. I recommend against tossing the wings in sauce as the breading will tend to come off.

Notes

Note: You may want to double the breading ingredients if you prefer to have your wings more heavily coated.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Wing Master Mango Chile-Lime Dry Wings

The first bite of my Wing Master Mango chile-lime seasoning dry wings made me think I was enjoying a big bucket of wings on the beach. Fantastic tropically-inspired flavors made bite-after-bite deliciousness. A hint of fruitiness. A little citrusy lime. And just the right amount of heat. These are great wings with great seasoning.

Tropical Wings Are A Win

I wasn’t shy with the seasoning when I made some Wing Master Mango Chile-Lime dry wings. As soon as the wings were cooked (in an air fryer in this case), I transferred them to a bowl and give them a few good shakes of seasoning while tossing gently. I found the flavors to be wonderfully different. I’m inspired now to find more tropical-like wing flavors!

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!

EHOMEA2Z Ramekins Stainless Steel Condiment Sauce…

Commercial Grade Stainless Steel: These sauce…
Multifunctional Portion Cups: This set of sauce…

Got Seasonings?

You have to take care of your dry seasonings. In return, they’ll take care of you by always being ready the next time you need them! Protect seasonings from the four main enemies of flavor: heat, light, air, and moisture. Never store them above the stove or oven, where steam and temperature swings cause caking and quick degradation. If you have a problem with high humidity causing your dry seasonings to cake, try adding a silica gel packet to the containers to remove moisture.

My Trusty Companion

Dash Deluxe Air Fryer – Adjustable Temperature…

Consistent Cooking Every Time: The Dash Deluxe Air…
Simple Operation, Tasty Results: This compact…

Also try some Wing Master mango habanero wings!

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!

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5 from 1 vote

Wing Master Mango Chile-Lime Dry Wings

I like to keep my dry wings simple.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: dry wings, wing dust, wings

Servings:

Calories: 503kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
Wing Master Mango Chile-Lime seasoning

Instructions

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings in seasoning before serving.

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.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

KFC Honey BBQ Wings (Copycat Recipe)

This copycat recipe of KFC honey BBQ wings was some of the best deep-fried wings I’ve ever had. The coating is crazy crunchy and flavorful. It ‘bites’ thru perfectly. No fear of taking a bite and having the entire batter come off at once. And the sauce? My goodness me. The sauce starts with a store-bought sauce, adds a few ingredients, and ends up being just out-of-this-world great. I’d use the sauce on anything that requires a good, thick, smoky BBQ sauce. On these wings it’s perfect. These are finger-licking good wings if ever there were any!

These Wings Are Crazy Good

If you don’t follow Todd Wilbur, you should. He is the master of everything copycat. From restaurant dishes, like this copycat recipe of KFC honey BBQ wings, to copycat grocery store items, and a whole lot more, Todd has it going on. Like with everything else of his I’ve made, he nailed this recipe and technique perfectly. I loved these wings. They’re a real winner.

What Big Wings You Have

The batter on these wings make them get nice and big when they fry up. Even if you start with scrawny wings (which you should not, but sometimes you gotta do what you gotta do), you’re going to end up with large wings. This isn’t a bad thing. But maybe something to keep in mind when you go to serve them. When you might normally give someone 5 wings (just sayin’) you might go with 4. And if you’re serving them with a dipping sauce, like blue cheese or ranch, you’ll likely need extra!

Sale

Presto 05427 FryDaddy Electric Deep Fryer

SPECIAL GREEN/GOLD EDITION: Our best-selling…
FOUR SERVINGS: Makes four servings of french fries…

Also try my copycat of Quaker Steak and Lube’s Thai ‘R Cracker wings!

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!

Print Recipe

5 from 1 vote

KFC Honey BBQ Wings (Copycat Recipe)

These are finger-licking good wings if ever there were any!

Prep Time20

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: BBQ, copycat, wings

Servings:

Calories: 825kcal

Equipment

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 ¾ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 cup buttermilk
vegetable oil for frying

For the sauce

1 cup bottled hickory smoked BBQ sauce I used Sweet Baby Rays Hickory Brown Sugar
¼ cup water
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon liquid smoke

Instructions

For the sauce (make first)

Combine all ingredients in a medium saucepan over low heat. Bring to a simmer and continue simmering for 20 minutes, stirring often.
Keep sauce warm until ready to use.

For the wings

Pre-heat oven to 350 F. Lightly spray a baking sheet with non-stick spray.
Pre-heat oil in a deep fryer or Dutch oven to 350 F.
In a medium bowl, combine the flour, salt and pepper.
Place the buttermilk in a separate bowl.
Coat the wings in the flour mixture. Shake off any excess and transfer to the buttermilk.
Coat the wings in the buttermilk. Shake off any excess then return to the flour mixture.
Shake off any excess flour. Working in batches if needed, fry the wings 10-12 minutes or until golden brown. Remove to a paper towel-lined plate to drain.
Brush the wings with the BBQ sauce. You can also gently toss the wings in the sauce, but I prefer to brush the sauce onto the wings.
Place wings on the baking sheet and place in the oven for 10 minutes to 'set' the sauce.
Serve hot and enjoy!

Notes

Serve your wings with extra sauce on the side for dipping!

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Shore Lunch Spicy Buffalo Fried Wings

These Shore Lunch Spicy Buffalo fried wings are dangerously close to being ‘just’ fried chicken. But, oh my goodness me, let me tell you just how great these wings are. The breading is out-of-this-world fantastic. Such a wonderful crunch and seasoned to absolute perfection. With a nice essence of Buffalo Wing flavor and spiciness. Not overpowering, but there. These wings are truly epic. I could eat these little beauties all day long and that’s no lie! For more Buffalo wing-inspired goodness, drizzle the wings with Buffalo sauce right before serving, or serve some on the side for dipping!

Add Sauce. If You Want To.

For more Buffalo flavor, toss (gently) your Shore Lunch Spicy Buffalo fried wings in some good ole Frank’s RedHot Buffalo Wing sauce.

You can also serve your favorite sauce on the side and dip the wings. That’ll help keep that crunchy delicious batter in place.

Shore Lunch Spicy Buffalo Wings with Buffalo Sauce

Or Eat Them Naked.

Or dip them in some sauce on the side. For me, I didn’t need anything extra. I found these wings to be superb just as they were, hot out of the fryer. Man, what great wings!

Shore Lunch Breading Mix, Classic Chicken Fry…

Also try my smoked-then-fried wings.

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!

Print Recipe

5 from 1 vote

Shore Lunch Spicy Buffalo Fried Wings

I found these wings to be superb just as they were, hot out of the fryer.

Prep Time10

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 383kcal

Equipment

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
9 ounce Shore Lunch Spicy Buffalo Breading Mix
4 large eggs
vegetable oil for frying
Frank's RedHot Buffalo wing sauce optional

Instructions

Add enough oil to a deep fryer or Dutch oven to cook the wings. Bring to 350 F.
Rinse wings and pat dry. Transfer to a large bowl.
Place breading mix into a large resealable baggie. Work in batches if you don't have a large enough bag.
Crack the eggs into a small bowl and beat lightly.
Working in batches, coat the wings in the eggs then place into the bag. Seal and shake to coat.
Fry wings 8-10 minutes or until 180 F internal temperature. Remove to a wire rack or paper towel-lined plate to drain.
Remove to a paper towel-lined plate then to a wire rack to cool slightly.
Optional: Toss wings with Buffalo wing sauce or serve on the side for dipping. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more