It’s BBQ wing time! One of my favorite things to have is wings coated in BBQ sauce. I’m not hung up on only saucing them with bottles that say ‘wing sauce’ on the front. BBQ sauces make for perfect wings! Like these Traeger Grills Texas Spicy BBQ sauce wings. This is one great sauce. And it’s really great on wings. It has a hint of smoke. It’s a little sweet but has a nice vinegar tang. The heat level isn’t too high, but you’ll notice it.
Stick-To-Your Wings Good Stuff
This sauce isn’t messing around. It sticks to your wings. That’s good news. No one wants a ‘sauce pool’ on the bottom of their plate. Make some wings and sauce them up with some Traeger Grills Texas Spicy BBQ sauce and you’ll be happy. Just squirt it on and toss them (gently) until nice and coated.
Heck yeah this sauce is great on burgers, roasted chicken, ribs too! And pulled pork! Don’t tell anyone, but I also like to dip potato chips into it! Yummy!
I like grabbing a breading box out of my pantry and making deep-fried wings. It’s easy. And luckily, there are several really tasty breading brands on the market. One of my favorites is Shore Lunch. And in particular, their Cajun-flavored breading. I know, the box says ‘fish breading’. You can ignore that. I did, and I used it to make some wings! Crunchy and flavorful, you’ll quickly realize that the box doesn’t have to say ‘chicken’ to be great for chicken!
Today, I wanted something with a bit more kick. So I ’embellished’ the breading and made some Shore Lunch Spicy Cajun Style wings. Same great flavor as the original, but with some heat. Oh yeah, these are my kind of easy wings!
No Sauce Required
These Shore Lunch Spicy Cajun Style wings don’t require a sauce. They’re great just as they are, right out of the deep fryer! But, if you’re craving a little sauce, a little something more, serve them with some Buffalo sauce on the side. Or your favorite dressing. But honestly, the wings are so good without it you won’t miss it if you just eat them ‘naked’.
It’s comforting to know that there’s someone out there looking out for the rest of us. They toil and toil, night and day, making sure we all get the greatest wing sauces ever. At least one of them is at The Dirty Buffalo, a southern Virginia regional sports pub that clearly is devoted to great food and in particular, wings. Their Buffalo Soldier wing sauce is just one example of the results of a devotion to great-tasting sauces. I couldn’t get enough of my homemade wings tossed in this sauce.
Jerk. And Right Kind of Jerk.
The Dirty Buffalo Buffalo Soldier wing sauce hits you with a decent island-inspired jerk flavor. And a good dose of heat, too. Neither is overwhelming. I love jerk flavors, I often make jerk chicken on my charcoal grill. But it can be too much for me. It’s the allspice that can do me. But not in this sauce. It has just the perfect amount. Enough (along with other ingredients) to give me that jerk flavor without being too much jerk.
I kept my wings simple. I was after the sauce. Just my simple air fryer wings. You can use any plain wings you want. Just don’t use anything that is heavily spiced or flavored. You don’t want the wings to fight with the sauce.
I love this sauce. It’s finger-licking good. Just like every single other sauce I’ve had from The Dirty Buffalo. Jump over to their site and order some of them. Or rather, all of them.
Note: If your wing sauce is refrigerated, set it out on the countertop before starting the wings so that it warms up a bit. You don’t want to put cold sauce on hot wings.Note: The full 30 minute cook time is for large, meaty wings. If your wings are a bit thinner (er… scrawny) back the times down to 10/10/4 minutes instead of 12/12/6 minutes.
It’s not that complicated. Delicious hot sauces make for delicious wings. Nothing was complicated about these De La Viuda hot sauce wings. But they sure were delicious. The sauce is the real winner here. It is easily one of the best-tasting hot sauces I’ve had. A tremendous combination of peppers, it brings a little heat, but not so much that it’s overwhelming. I don’t like sauces that are so hot that I miss the flavor. This was spot-on great.
Have It Your Way. You Rule.
You can cook up your wings any way you want. I went with my simple deep-fried wings. Just flour and a little seasoning. I didn’t want to over-power the sauce so I kept the seasoning ‘tame’. I mixed the hot sauce with a little butter (I went with the medium heat version) and let it get all warm and cozy in a saucepan while the wings cooked. Everything came together in a delicious wing-after-wing experience. I can’t wait to make more De La Viuda hot sauce wings!
In general, the ratio of butter to hot sauce is as below. For example, if the ratio is 3:1 that means you use 3 parts of butter for every 1 part hot sauce. For a mild sauce: 3:1For a medium sauce: 2:1For a hot sauce: 1:1
I was craving some battered, deep-fried wings with some serious kick to them. My cravings were more than satisfied with these spicy fried Buffalo wings. With no lack of flavor, these wings packed great traditional wing sauce and crunchy, perfectly-fried wings. These wings are finger-licking good, so make extra.
Don’t Toss. Brush.
I like to brush the sauce onto my spicy fried Buffalo wings. That may seem a bit odd. And it takes a few minutes to do. But, I think it’s better than tossing the wings in the sauce for one simple reason. Tossing the wings knocks that delicious, crunchy batter off the wings. I don’t want that. Nobody does. So I prefer to brush them with the sauce. Or, I’ll just put the sauce in a sauce dipping cup and serve it on the side, for dipping just like I would blue cheese dressing.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
Combine all of the seasoning ingredients, breaking up any clumps.
Place wings in a baking dish or bowl. Sprinkle with the seasoning and toss to coat well. Cover and refrigerate for 1-2 hours.
Heat 2-3" of oil to 350 F in a deep fryer or Dutch oven.
Whisk together the eggs and the hot sauce in a shallow bowl.
Place flour and salt in a shallow bowl and stir to combine.
Remove wings from fridge. Dip the wings in the egg mixture and coat well. Shake off any excess.
Roll wings in the flour mixture and shake off any excess.
Working in batches if needed, fry the wings for 8-10 minutes, rotating gently to ensure they get cooked evenly. The wings will be golden brown. Remove to a paper towel-lined plate to drain.
You can toss the wings with Buffalo wing sauce if desired. I prefer to brush the wings with the sauce to keep from knocking the batter off of the wings. Or I serve the sauce on the side and dip the wings in it as I go. Click here for our guide on how to sauce your wings.
Serve with your favorite dressing for dipping, if desired.
I made a batch of ‘regular’ Kentuckyaki sauce wings the other day and thought that they were easily some of the best wings I’ve ever had. Except one little thing. I wanted a bit more kick. Some heat. Oh gosh, don’t get me wrong the non-spicy version was spectacular and I’d make and eat them all day long. But it was time for some spicy Kentuckyaki sauce wings. And they did not disappoint.
Lick The Plate Delicious
I can’t get over how much I enjoyed these spicy Kentuckyaki sauce wings. The perfect balance of sweet and heat. With a wonderful bourbon twist. A hint. Just right. Asian-inspired flavors that make you want to not only lick your fingers, but the plate too.
I picked up this sauce and its non-spicy partner at the Kentucky Artisan Center on I-75 in Berea, KY. It’s a great place to stop to find arts, crafts, sauces and even grab a great breakfast or lunch!
Go Easy, My Friend
I’m always leery of tossing deep-fried wings in sauce. You have to be gentle or that crunchy coating you worked so hard to get comes flying off. I recommend either drizzling the wings first and gently stirring with a spatula or brushing the sauce on. You can also just serve the sauce on the side for dipping.
Heat 2-3" of oil in a deep-fryer or Dutch oven. While it's warming up, make the sauce.
In a medium sauce pan over medium-high heat, add the Kentuckyaki sauce, pineapple juice, brown sugar and hot sauce. Stir.
In a small glass or bowl, mix the corn starch and water together. I like to use a fork for this. Make sure you get them well-combined.
Let the sauce come to a boil. Whisk in the cornstarch mixture. Continue whisking while the sauce thickens, another 2 minutes.
Remove from heat and let sit while you make the wings. Note: If the sauce gets too thick as it sets, whisk in a teaspoon or two of warm water to thin it.
For the wings
Place the flour in a large bowl. Stir in the salt and pepper.
Working in batches if needed, add the wings to the flour and coat well. Turn them several times, making sure you get the wings covered in flour.
Shake off any excess flour and add to the hot oil. Deep fry 7-10 minutes or until the wings hit 165 F. Remove to a paper towel-lined plate or wire rack over a baking sheet to drain.
These spicy sweet and sour wings are proof that it really doesn’t take a pantry full of ingredients to make a fantastic wing sauce. It truly doesn’t get any easier than this. Just open two bottles, pour into a bowl and mix. That’s it. And the cool part is that you get to decide how sweet you want it to be. Or how spicy. It’s impossible to mess up this sauce.
Sweet And Sour Needed Some Heat
I opted for Crystal Hot sauce in my spicy sweet and sour wings sauce. It’s got great flavor and just the right heat level for me. Sure, I’ve got hotter hot sauces around. If I was craving hotter wings, I would’ve used them. And if I’m more on the even milder side, I’ve got sauces for that too.
I enjoy a great plate of wings. Who doesn’t? The kind where I take a bite and just say “Oh that’s good.”. No analysis. No checklist. Just enjoy the moment. That’s what I did with these The Dirty Buffalo Spicy Garlic Ranch wing sauce wings. Instead of trying to describe the sauce right off the bat, I just enjoyed my lunch. And boy did I. You know you’ve had great wings when your thought after the last bite is “I can’t wait to have those again.”.
It’s About The Sauce
I didn’t make any fancy fru-fru wings. Just some simple air fryer wings. I had tunnel vision. I wanted to get to that sauce! The Dirty Buffalo spicy garlic Ranch wing sauce wings more than hit the spot. They were nicely spicy. They have a great kick to them. Not overwhelmingly so, but very enjoyable. The sauce is like a Buffalo Ranch sauce. Kind of a creamy Buffalo sauce really. All with a hint of garlic. Not a ‘ward off the vampires’ amount of garlic. Just right.
I’d eat wings tossed in this sauce all day long. Sometimes I use a lot of sauce. Some times I use less. Either way, they’re fantastic!
Note: If your wing sauce is refrigerated, set it out on the countertop before starting the wings so that it warms up a bit. You don’t want to put cold sauce on hot wings.Note: The full 30 minute cook time is for large, meaty wings. If your wings are a bit thinner (er… scrawny) back the times down to 10/10/4 minutes instead of 12/12/6 minutes.
The fine folks over at The Dirty Buffalo come up with some mighty great wing sauces. I ordered a ton of them to enjoy at home. Unfortunately, I’m a bit far from Virginia Beach and thereabouts so I can’t just swing by one of their restaurants and grab some grub there. Sadly, this is the last bottle of sauce I had on hand. But, oh did I ever save a great one to go out on. The Dirty Buffalo Margarita Buffalo wing sauce wings are different in a very good way. Kinda taco-sauce like but not like if you went to Taco Bell, grabbed a bunch of sauce packs and drizzled them over your wings. Much better than that. There’s a good hint of lime. And just a kiss of cilantro. Like taco sauce elevated. All that with a good healthy dose of spiciness.
Don’t Hide The Sauce
You can make your wings however you prefer for The Dirty Buffalo Margarita Buffalo wing sauce wings. I decided to air fry mine. No matter which way you go, I suggest you don’t over-season your wings. Go light. Maybe just salt and pepper. At most. You don’t want something that’ll fight this wing sauce. You want to get the true flavor that was intended by the creators. It’s true, I kept some Ranch dressing on hand but honestly, I didn’t need it. I should’ve kept it in the fridge. These wings don’t need it. The flavor and heat are spot on great. So go to The Dirty Buffalo’s site and order up some of their sauces (and seasonings). This sauce, and all the rest, do not disappoint. In fact, they amaze!
Note: If your wing sauce is refrigerated, set it out on the countertop before starting the wings so that it warms up a bit. You don’t want to put cold sauce on hot wings.Note: The full 30 minute cook time is for large, meaty wings. If your wings are a bit thinner (er… scrawny) back the times down to 10/10/4 minutes instead of 12/12/6 minutes.
I love it when I find a new hot sauce that’s just a bit different than the rest. I crave flavor in my hot sauce, and not just heat. And I love making any hot sauce into a sauce for wings. These Kinder’s Creamy Louisiana hot sauce wings are delicious with just the right heat level for me. Not overly hot, and not boring, either. These are fingerlickingly-good wings!
Make Wings. Make Sauce. And Make Yourself Happy.
This wasn’t complicated. I threw some wings into the air fryer. Or the deep-fryer. I don’t remember. It’s not really about that. I just needed some cooked-up wings. Meanwhile I made the sauce. Two ingredients. That’s it. I went for a hotter sauce, but as you can see in the recipe below, you can adjust the heat by changing the ratio of butter to hot sauce. I tossed the wings in the sauce, sat down, and got to eatin’. And I was happy. Very happy. That’s wing success right there! These Kinder’s Creamy Louisiana hot sauce wings did not disappoint!
In general, the ratio of butter to hot sauce is as below. For example, if the ratio is 3:1 that means you use 3 parts of butter for every 1 part hot sauce. For a mild sauce: 3:1For a medium sauce: 2:1For a hot sauce: 1:1
