This is not wimpy, no-flavor wing sauce time. This is ‘bring the lemon flavor time’. And ‘bring the garlic’ and ‘bring the parmesan’ time. Big time. These herby, delicious, flavor-packed Burman’s Parmesan Garlic wing sauce wings are not wimpy in any way. A nice thick sauce that loves to stick to your wings, you’re in for nothing but greatness. And a slight bit of heat, too. Not enough to be scary though.
I found this sauce in Aldi. So you know it’s quality stuff. And at the right price!
Don’t Stop At Wings
Sure, these Burman’s Parmesan Garlic wing sauce wings are great. You bet they are. On the off-chance that you have extra sauce laying around, don’t be afraid to try it on other things. Toss some grilled shrimp in it. A lot of shrimp. Could you put it on a salad? You bet. It is a bit thick, so you might want to go light on it. Mix it in with some cooked pasta. Whatever you add it to, it will bring the flavor and then some!
I was trying to be good. I was trying to cut back a little on my bottled wing sauce purchases. At least until I reduced the number of open bottles of sauces in my ‘wing fridge’. Well, that idea didn’t last long. I saw a bottle of Frank’s RedHot Korean BBQ sauce at the store and had to grab it. I had to make wings. So I did. And boy, were they ever great! A little sweet. A little heat. Pear juice, soy sauce and other goodies come together in a sauce that is not only great on wings, it’s perfect on darned near anything grilled. Or fried for that matter.
Air-Fried. Deep-Fried. Anyway You Want It.
First time I made wings sauced with Frank’s RedHot Korean BBQ sauce, I did it using some air-fried wings. They only take about 30 minutes to make. Perfect for my lunch-time meal. The sauce was the winner here. I didn’t do much of anything to the wings other than cook them. I didn’t want any fancy seasoning ‘fighting’ this sauce. It’s crazy yummy. Why mess with it?
The second time, I went deep-fried on the wings. But again, I kept it simple. An easy coating meant to just crisp up the wings. No fru-fru seasonings. And again, great wings were enjoyed!
Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Combine the baking powder and salt and pepper Sprinkle over the wings and toss to coat.
Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
Combine the flour and salt and pepper in a large bowl.
Rinse the wings. Drain well but do not dry the wings.
Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
If you’re looking for a nice, clean, tasty wing sauce that packs in original Buffalo-style flavors, this is it. My Rib Rack Buffalo Wing Sauce wings hit the spot. Nothing crazy going on here. Just simple, easy wings. Tossed in sauce. And devoured. Heck, that’s what we’re all here for, right? The good stuff!
On Top. On The Side. Or Both.
This time, I tossed my Rib Rack Buffalo Wing Sauce wings in sauce. But I don’t always do that. Sometimes I put the sauce on the side, in a little cup. Then I dunk my wings to my heart’s content. A little dip. Or a big dip. Heck, it’s my cup of sauce, so I’ll even double dip. Or triple. Life is good when it’s your wings and your sauce.
Nothing makes a good Buffalo wing sauce like a good hot sauce. Those aged peppers bring a depth of flavor like nothing else can. It’s not about heat. It’s about flavor. And these Panola Pepper mild wing sauce wings have the flavor. Doesn’t really matter how you cook up your wings, the sauce is the winner here. Nothing but flavor. And a little bit of heat.
Thin For The Win
This sauce smells amazing as soon as you open the bottle. You know you’re in for a treat right off the bat. Panola Pepper mild wing sauce wings ain’t messing around. It did strike me at first that the sauce is a little thin. But as soon as I got it on my wings my worries went away. I was lost in deliciousness.
This sauce is made using milk. I don’t think I’ve ever seen that in a wing sauce. Or pretty much any sauce for that matter. It’s good stuff. Maybe milk (and fantastic peppers!) is the answer!
I’m gonna fess up. I was a bit worried I might not like this sauce. I’ve had other lime-flavored sauces that were so ‘limey’ that I couldn’t taste anything else. My first taste made my worries disappear just like that. I loved these Mighty Quinn’s spicy chile-lime BBQ wing sauce wings. A lot. This sauce gets the lime ratio just right. It’s there but it doesn’t drown out the rest of the flavors. It’s great stuff!
Wings Your Way
I deep-fried my wings then sauced them. I could’ve grilled them. Or baked or air-fried them. The key here is the sauce. It’ll stick to your wings no matter how you could them. You’ll be rewarded with a fantastic balance of lime and heat and chile flavors. So make extra, you’ll want more of these Mighty Quinn’s spicy chile-lime BBQ wing sauce wings!
Combine the flour, salt, cayenne and paprika in a large bowl.
Rinse the wings. Drain well but do not dry the wings.
Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
If you prefer to air fry your wings, use my extra-crispy air fryer wing recipe to cook the wings then sauce with the Mighty Quinn’s spicy chile-lime sauce when done.If you prefer to bake your wings, use my oven-baked wing recipe and substitute the Mighty Quinn’s spicy chile-lime sauce for the sauce in the recipe.
