You’ve seen the ads. “You got to Frank it up!” And maybe you thought, “I’m not sure if I should”. Well stop thinking that way. You do need to Frank it up. And make yourself some Frank’s RedHot Squeeze Hot Honey sauce wings. Oh yeah, it’s a bit sweet. But not crazy sweet. You get that wonderful wild honey taste. And of course a bit of that classic Frank’s sauce flavor and heat. It’s the perfect balance of heat and sweet in every bite!
Squuuuueeezeeee
Yeah, you can toss your wings in the sauce when you make some Frank’s Redhot Squeeze Hot Honey sauce wings. Sure. Go for it. But the fun thing is to squeeze that sauce all over them then dive in. And squeeze a lot. This is a great sauce that’ll make everyone happy. The sweet crowd. The spicy crowd. Happy all around!
What? Not just for wings?
Now, I can’t say I’ve tried it, but I’ve read where a lot of people love this sauce on more than wings. Gasp! What? You put a wing sauce on something other than wings??? ! Ok, well, if that’s your thing… go for it. Try it on pizza. Or ice cream. I don’t care. I use mine on wings.
Oh, I already knew about BBQ sauced-wings. Trust me. But what I didn’t know is that I needed a hint of lime in my BBQ sauce. I had no idea. But oh does it make a difference. Just enough to offset the sweetness. You still get a wonderfully smoky, just-the-right-thickness sauce. But with something special. A wonderful twist. I could eat these Hoosier Daddy Smokehouse Hickory with lime BBQ sauce wings all day long. They are finger-licking good. This sauce is amazing.
A Dream-Worthy Sauce
I cannot wait to make some more Hoosier Daddy Smokehouse Hickory with lime BBQ sauce wings. But I also can’t wait to use the same sauce on some of my other favorites. Like smoked ribs! Or pulled pork. And I know this sauce will be amazing on rib tips or burnt ends. And you know what? You don’t have to get all BBQ-y with it to enjoy it. Slather some on grilled hot dogs or burgers too! Ditch the ketchup, this is better!
Available Online and in Stores
I’m lucky enough to be able to get all of the Hoosier Daddy BBQ sauces at our local grocery store. Tremendous on anything grilled or smoked, the sauces take wings to an all-new place too. Whether they are deep-fried, baked, grilled or roasted, you’re in for a treat. You can always order their sauces online directly from Hoosier BBQ or from Amazon too.
Here’s how you become a legend in the wing world. First, you start with a fantastic Buffalo sauce. Then you ‘creamy-ize’ it, making it smooth with the perfect consistency. Then you put into a squeeze bottle so people can squirt it onto wings, fries, sandwiches… everything. I sure hope someone at Frank’s RedHot now has a ‘legend’ sign on their office door. They deserve it. Because I really loved the Frank’s RedHot Squeeze Creamy Buffalo sauce wings that I made.
Creamy Mildly Spicy Deliciousness
The sauce is the winner on these Frank’s RedHot Squeeze Creamy Buffalo sauce wings. Classic Buffalo flavor. A kiss of heat. Creamy consistency. I found myself licking my fingers over and over as I devoured my wings. I found this sauce to be addictingly good. If you love Frank’s RedHot Buffalo sauce, you’ll love this sauce even more.
Squeeze-N-Squirt
Don’t just keep this sauce on-hand for wings. You’ll want to use it on fries, pizza, Ramen, grilled chicken, pulled pork… Everything. It’s a great all-around sauce that isn’t going to run off anyone afraid of a little heat. And it’s packed with flavor.
I’ve apologized before for making chicken wings that crossed the line into fried chicken land. Well, no more. Fried wings are fried chicken. Yeah, the more coating there is the more they’re like grandma’s fried chicken. But you won’t confuse these easy buttermilk-battered Cajun wings with what your favorite nana makes.
A wonderful spicy kick
These wings have a little kick to them. Serve them with a side of spicy Buffalo wing sauce and you definitely won’t be yearning for a side of mashed potatoes and some green beans.
Get Naked
Quite honestly, these easy buttermilk-battered Cajun wings don’t need any kind of sauce. Just serve them right out of the deep-fryer. Ok, let them cool for a minute or two first but then get to eating! They’re packed with flavor and don’t need anything else.
My squeeze bottle of this sauce didn’t last long at all. Not only were these Four Sixes Straight Sixes Spicy BBQ sauce wings fantastic, but the sauce also found its way onto some pulled pork sandwiches and baked potatoes. And some grilled chicken thigh sandwiches. This sauce is great all-around, but absolutely fantastic on wings. It’s what I call a “not overly” BBQ sauce. It’s not overly spicy. It’s not overly sweet. Or overly thick. It’s just spot-on in every category.
Squeeze Away
I found myself craving more of these Four Sixes Straight Sixes Spicy BBQ sauce wings not minutes after finishing them. They are the perfect balance of vinegar, sweet molasses and just a hint of heat. And I liked the slightly smoky flavor. All in a great stick-to-your wings consistency. I was glad I found a bottle of this sauce at my local grocery store. Now I have to go back and get more!
I made some delicious dry wings the other day using Kinder’s woodfired garlic rub. Man, were they ever insanely good. I fell in love with the roasted garlic flavor. Mixed with other spices, it’s a rich seasoning that is great on any meat. I was craving some deep-fried wings next, so I decided to add some of the seasoning and make my crispy woodfired garlic dry wings. And boy, did they ever deliver on flavor!
Easy. Crunchy. And Tasty.
These crispy woodfired garlic dry wings took no time to prepare and cook. And eat for that matter. Kinder’s seasonings and sauces never disappoint. They don’t cut corners when it comes to quality and flavor. All I had to do was mix a little of this packed-with-roasted garlic seasoning with some flour and coat some wings. I let them ‘get happy’ in the fridge for 30 minutes. Then I fried them. That’s it. That’s all it takes to make perfect wings.
3-4poundschicken wingsflats and drumettes separated, tips saved to make stock
Instructions
Combine the flour and rub.
Rinse your wings and pat dry.
Roll or toss your wings in the coating. Make sure to get them well-coated, but don't get it on too thick.
Transfer to the refrigerator for 30 minutes.
Toss the wings in the coating one more time. Shake off excess. Discard any leftover coating.
Return to the fridge for 30 minutes.
To fry, bring a few inches of oil to 350 F. Fry wings 9-12 minutes or until done, turning as they cook. Remove to a wire rack or paper towel-lined plate to drain.
Sometimes you come across a product with a name that implies it might be spicy only to find out that it’s not. Well, let me tell you straight up. These Ass Kickin’ Habanero wings do not lie. They do truly kick your butt. But they do it in style: with flavor. As much as I don’t like to be in pain, these wings brought on the best kind of pain possible.
Bringing the Heat
I admit it, I went kinda light on the sauce the first time I made some Ass Kickin’ Habanero wings. Hey, I’m no dummy. I tasted it from the bottle first. I loved the flavors. It’s like a traditional Buffalo sauce but oh so much spicier. And tastier. I definitely needed some blue cheese dressing to help me cool off from these wings.
The Buffalo-style sauces from Wing-Time have always been a big hit with me. They always have the right heat level, from the hot to these Wing-Time mild Buffalo wings. They always have fantastic Buffalo-inspired flavors. That perfect balance of vinegar, butter and spices. Always finger-licking good, I’ve always been a fan. I enjoy my wings tossed in this sauce. Or dipped in it. Doesn’t matter how I get it onto my wings, it’s good!
Gone? Or Not Gone?
I gotta say, I’m not sure the makers of Wing-Time sauces are still around. I’ve tried contacting them but no luck. It’d be sad if they’re gone because they have made some of the best wing sauces around. These Wing-Time hot Buffalo wings are great proof of that. On the off-chance the company is going bye-bye I suggest you grab some bottles of Wing-Time mild Buffalo wing sauce now.
Hot Ones hot sauces makes a number of tremendously tasty hot sauces. They aren’t all over-the-top spicy, either. More, they concentrate on flavor over heat. I am addicted to their chili maple hot sauce. It has a low eat level. It’s a little sweet thanks to maple syrup, which also adds an amazing flavor. The spiciness comes from Fresno chilis. With just the right amount of vinegar, this sauce makes for tremendous chili maple wings!
Easiest Sauce Ever
While my wings are cooking up, I like to just mix a little hot sauce with butter. That’s it. It’s the world easiest wing sauce. With such a wide selection of hot sauces available, it’s the best way to make totally different-tasting wings every day of the week! These chili maple wings are a great example! I made mine the ‘mild way’ but all variations are great!
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’ve been wanting to make these charcoal grilled crispy Cajun wings for a while. It’s not that I don’t make wings over charcoal often. I do. But I use a thing called a Vortex BBQ. It helps me get amazingly crispy skin using very high temperatures. That’s not what I’m doing here, though. I wanted to prove that I can make fantastically crunchy skin wings without my Vortex. And boy did I. These great wings take just a little effort, just a little time, and come out fantastic. And the sauce is nothing to sneeze at either! These are great tasting wings too!
It’s Super Easy
There are just two simple steps to making charcoal grilled crispy Cajun wings. First, you need to air dry the wings coated in seasoned baking powder (not baking soda) overnight in a fridge on a wire rack. This helps dry out the skin, making it easier to get it crispy later. And second, when it comes time to cook the wings, make sure you have a pile of super-hot coals on just one side of your grill. That leaves you a less hot zone, called indirect grilling, to cook your wings without worrying about burning them. The high heat circulates around the wings helps crisp up the skin. And of course charcoal adds such a great flavor that you just can’t get in an air fryer, deep fryer or oven!
Don’t Forget The Sauce
Sure, you can use any sauce you want on these wings. But you’ll want to keep that Cajun theme going and make a batch of the sauce below. It has a nice spicy kick to it with a great flavor that compliments the seasoned wings perfectly.
I do still highly recommend a Vortex BBQ. It’s not only great for wings but also ‘fried’ chicken, ribs and oh so much more!
Place the wings in a large bowl or resealable container.
Combine the baking powder and Cajun seasoning.
Sprinkle half of the seasoning mix over the wings. Using your hands, toss the wings to coat.
Add the remaining seasoning and repeat.
Transfer the wings to a wire rack over a baking sheet. Place in the fridge 12 hours or overnight to dry out the skin.
Load up the charcoal chimney about 3/4ths of the way with charcoal and light. Once the charcoal is all lit and lightly covered in ash, dump the coals into the grill along one side. This will create two zones: a hot direct heat zone over the coals and a cooler indirect heat zone for the wings.
Add the charcoal grate and close the grill. Open the top and bottoms vents all the way. Let the grill preheat for 5.
Place the wings on the indirect heat side of the grill. Close the lid and turn so that the vent is above the wings.
Cook until the wings are lightly browned and crispy, usually 45 minutes. While the wings are cooking make the wing sauce.
