I never really thought I’d write a post titled The Mustard Man Simply Horsey wings. Let me start by saying that I’m not usually a fan of horseradish. I like it in my cocktail sauce, and then only a little is enough.
Fortunately for me, this sauce has just the right amount of horseradish. It’s a creamy, delicious mayonnaise-based sauce that we my wife absolutely loves on sandwiches. And now, I love it on wings!
These Mustard Man Simply Horsey wings made a horseradish believer out of me. It has shown me that the right balance of ingredients can make for a great wings with just the right amount of horseradish heat. These are great wings.
Every day I wake up and am more and more a fan of mustardy wing sauces. Even if they don’t start out as wing sauces. The Mustard Man has made me a big believer of them. This time, I squeezed some delicious, creamy Simply Sweet mustard onto a batch of hot wings and dove in like a man possessed. This sauce isn’t overly mustardy. It’s slightly sweet, but not too much so. It’s definitely finger-licking good. If you don’t think that mustard right out of a bottle doesn’t belong on wings, this sauce will change your mind with the very first bite.
I like to sauce my wings with The Mustard Man Simply Sweet mustard as soon as they’re done. While they’re still nice and hot. The creamy mustard melts all over the wings making them … well, glorious is the only word I can think of right now!
Croix Valley Garlic Buffalo Wings sauce may be the best I’ve ever had. It’s just absolutely delicious. It has that classic Buffalo flavor, but with a twist: the cayenne pepper sauce has been aged in wooden barrels. And you get that difference, too, in every bite. The extra time and effort is oh so worth it. And it has garlic. Loads of garlic. Wonderful garlic. You can see it in the bottle, and you definitely get it in each and every bite. Glorious garlic. And more garlic. But it’s not overpowering. It’s just right. Just perfect. I really enjoyed this sauce. It satisfies my garlic craving and that makes me happy!
I’ve had a lot of garlic Buffalo wings, and Croix Valley Garlic Buffalo Wings are above the rest. Get you a few bottles of sauce from Croix Valley and you’ll taste (and see) the difference. You can also order the sauce directly from the manufacturer’s website.
Someone over at Pepper Palace (makers of the Wing Master sauce line and whole lot more) had a brilliant idea. Take the traditional Buffalo wing sauce recipe and turn it on it’s head and invent Wing Master Vinegar wings. Usually, Buffalo sauce is based on cayenne pepper sauce and seasonings. Not this one. This vinegar wing sauce is based heavily on vinegar, with cayenne peppers and seasonings added in. The nuance may be small, but the flavor difference is huge. I fell in love with this sauce with the first bite.
Wing Master Vinegar wing sauce has a nice middle-of-the-road kick. Not too much, not too little. And oh, that wonderful vinegar flavor. This stuff is great and different and finger-licking good. The tanginess is different. Serve this to your Buffalo wing sauce-loving friends and watch their faces light up!
Pepper Palace makes a ton of great sauces and seasonings, not just for wings. Find a store near you and spend an hour or two wandering the shelves. They always have an area where you can sample sauces and spices, too. It’s like flavor heaven. Instead, if there’s not one near you, take a road trip (it’ll be worth it) or order online.
For a quick lunch, air fryer wings just can’t be beat. My extra-crispy version gets me nice crunchy wings in less than 30 minutes. So could I improve on such a great thing? Well, I can. And did. With duck fat spray. Duck fat air fryer wings are just easy as my regular approach, but oh so much crispier with a wonderful flavor that is just amazing.
You can find duck fat spray in your grocers oil aisle, by the non-stick spray and olive oils and stuff like that. It ain’t cheap, but what it does for duck fat air fryer wings (and many other things) is well worth it. I would suggest you don’t go nuts with it the first time you use it. Try a few quick sprays and see if you want to add more.
I often find myself using a few variations on this approach. I’ll sometimes just spritz the wings, salt and pepper them, then cook them. After they are done I’ll sprinkle them with my favorite seasoning and serve them ‘dry’. I often use this approach if my seasoning is prone to charring during cooking. If I want them ‘wet’, then I’ll toss them in my favorite sauce.
Preheat your air fryer per manufacturer's recommendation.
Spray the wings with duck fat. Just a few squirts will do. I like to put the wings into a bowl, give them a quick spray, turn then, and give them another quick spray.
Sprinkle the wings with seasoning. Turn, and add a bit more seasoning. Alternatively, place the wings into a bag or resealable container and sprinkle with the seasoning. Close the container and toss gently 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).
Remove and toss with your favorite wing sauce or sprinkle with more seasoning.
Ahhhhhh. Yum. And easy. These mango barbecue wings hit the spot. Just the right amount of tropical fruitiness. Just the right hint of barbecue sauce. Now, if I wanted to, I could make it more fruity. Or use a totally different barbecue sauce and come up with a new tasting wing. That’s the beauty of this recipe.
I went with a pretty tame sauce for the BBQ part of these mango barbecue wings. I wanted a hint of smokiness, with just a little spiciness. Next time, I may go for a hotter version, but add more Mango nectar so I still get that fruity flavor. You can also make this sauce using other juices, such as orange, pineapple or grape.
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!
Meanwhile, combine mango nectar and barbecue sauce in a medium pot.
Bring to a boil over medium-high heat, then reduce heat to a simmer and continue simmering, stirring often, until reduced by half. This will take 20-30 minutes.
Reduce heat to keep warm until ready to use.
Once the wings are done, toss with the sauce and serve.
You know that feeling when you’re going up that first hill in a roller coaster? You’re asking yourself “Why, oh why, did I do this?” That’s how I am sometimes right before trying a new ‘hot’ wing sauce. Will it be so hot that I scream? Or will it be so mild that I am disappointed? Well, Kosmos Q Buffalo Hot wings sauce is like the best coaster ride ever. Just the right amount of heat. And so tasty good! I was so happily surprised at how much I loved how great this hot wing sauce is!
I’m going to say it again because I’m smiling writing this post, flashing back: I absolutely love Kosmos Q Store. I thought the heat level was perfect. I thought the flavor was perfect. My fear was completely unfounded. This is a wonderful 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’m a big fan of Nashville hot chicken. I make it often, varying the amount of heat to suit my fancy that day. I was excited to try a bottled sauce with the same flavors: Buffalo Wild Wings Nashville Hot Wings sauce! This sauce is tasty, with a hint of smokiness. It’s spicy, but I wouldn’t call it crazy spicy by any means. I’d say it’s just over medium hot…. ish. It reminds me of the real thing but without all the oil.
Sometimes I sauce my wings lightly. Sometimes I’m pretty liberal with the sauce. Buffalo Wild Wings Nashville Hot Wings sauce is one I definitely go heavy with. I really liked the somewhat earthy, chili flavor and spicy kick. It’s a nice enjoyable sauce that’s different from many of the sauces on the market these days.
This sauce looked great just sitting in the bottle. It tasted even better. Slightly sweet, with just a hint of heat and garlic, Melinda’s Thai Sweet chili sauce wings are finger-licking good. I call it a ‘happy’ sauce because I was definitely happy after finishing off a batch of lunchtime wings tossed in it.
Though I am pretty much a wing-sauce-is-for-wings kind of guy, when I run across a sauce this good I will also use it on other dishes. It is also great for dipping chicken nuggets or fingers, and it’s great on grilled chicken sandwiches too. Anywhere you’d normally use chili sauce, use this instead! Give Melinda’s Thai Sweet Chili sauce wings a try and you’ll love it too!
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.
Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. These are one of most dangerous things you could ever put in front of me. I don’t even need any sauce to toss or dunk them in, either. Just give me a big basket of them and get out of the way!
The process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.
When the wings are done you toss them into a deep fryer for a minute or so, until golden brown and lightly crispy. You can also make a big huge batch and freeze the smoked wings (before frying). All you have to do is thaw them and deep fry them when you’re ready to serve them at a later time. I was worried that making them from the frozen smoked wings would result in over-cooked, tough wings, but oh no, they were fantastic!
There’s a brewpub by our house that makes crazy-good chicken wings. They smoke them first over a mix of mesquite and cherry woods, then flash fry them. They sauce them then place them over a hot flame to finish them off. My approach is similar, but I don’t always put them onto the grill at the end. They are fantastic either way, but grilling them real quick does help set the sauce.
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 wing seasoning.
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.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Let cool slightly. Serve tossed with your favorite sauce and your favorite dipping sauce on the side.
Optional: Toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.
