There are a lot of Buffalo wing sauces out there. This one’s different. These Nando’s Buffalo wing sauce wings had a little something about them. A little taste that I haven’t found in other traditional wing sauces. This is all thanks to the addition of peri peri chilis. They’re fantastic. They make this sauce fantastic.
Different Is Good
There’s nothing wrong with traditional Buffalo wings. Don’t get me wrong. I’ve had plenty of them. Many were similar. Some were different. And a few, like these Nando’s Buffalo wing sauce wings, were quite different, thanks to the sauce. Pretty much your ‘standard’ sauce consistency. And pretty ‘tame’ in the heat department. But mighty ‘yummy’ in the taste.
We love chicken wings with Asian-inspired flavors. We tend to favor the sweeter sauces versus the super hot and spicy. These orange sesame wings were absolutely incredible. As simple as they are, using easily-found ingredients, we could not stop commenting about how great they were while we devoured them. There’s a slight sweet orange citrus flavor and a good amount of sesame.
A Wonderful Citrus Flavor
I sometimes find sesame-infused flavors to be easily overpowering, but not in this case. The orange marmalade cools it perfectly. And if you do want a bit of heat to offset the sweetness, add a few pinches of red pepper flake to the sauce.
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!
I am not a hot sauce aficionado. I know what the Scoville scale is, and I know that in general, the smaller the pepper the hotter it is. And there ends my hot sauce knowledge. But I do know what I like, and fortunately there are hundreds and hundreds of hot sauces on the market. All screaming ‘put me on wings’. It can’t get any easier to take that delicious hot sauce and turn it into an ever more delicious wing sauce using my two ingredient wing sauce technique.
Your Heat Your Way
I tend to lean towards the fruit-based hot sauces, and ones that aren’t super-duper hot. They make for the perfect wing sauces. I usually make them using the ‘hot’ technique listed in the steps in my two ingredient wing sauce recipe below. For that spice level I use equal amounts of butter and hot sauce. You can vary the ratio to suit your liking and the sauce you’re using. I’m kind of a butter-a-holic, so I’m happy with more of it rather than less!
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
Man, these Teriyaki dry wings were so good. They disappeared in no time at all. It’s amazing the great flavors you can get with so few ingredients and in no time at all. You can’t beat these wings. The star of the show is the dipping sauce. If you’ve never had dry wings now is the time to try them. Having the sauce on the side means you get to enjoy the best of both worlds. Nicely spiced, tasty dry wings and a great sauce.
Delicious Asian Flavors In A Dry Wing
I used my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer to cook Teriyaki wings, but you can use a regular grill or even bake them in the oven. Or however you want to cook them. Just serve them while they’re still hot and you’ll enjoy some of the best wings around!
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!
The air fryer is my go-to tool for making fantastic dry wings. They’re so simple, so easy, but oh so delicious. Today, I made a little batch of Sweet Peeper air fryer dry wings for my lunch. And I was happy. Heck, I was more than happy. Oh that crunchy skin. That aroma while they were cooking. And bite-after-bite of seasoned chicken. A wonderful combination of brown sugar, paprika, honey and other herbs, these wings are a great change from your usual Buffalo-inspired wings.
Crazy Easy
Making great air fryer dry wings really is easy. Season the wings a bit. Cook them to perfection. Season them some more. And if you’re like me, eat them immediately and burn your mouth. Well, it has happened. I can’t help myself. These Sweet Peeper air fryer dry wings smelled so good while they were cooking that I couldn’t wait for them to cool down a bit before taking those first few bites.
Crispier Than A Fall Evening
My approach to air fryer wings always gets me that great crunchy crispy skin. If you can handle the wait, let them cool a bit after cooking (and after that last seasoning) to crisp up a bit more.
Working in batches if needed, air fry the wings for 12 minutes.
Flip the wings and air fry another 12 minutes.
Turn the air fryer temperature to 400 F and fry another 6 minutes or until the wings are golden brown.
Remove the wings and toss in more seasoning.
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.
I’m always in the mood for a big ole batch of chicken wings. They don’t always have to be spicy, and they don’t always have to be traditional. But the other day I was craving that great Buffalo-wing flavor. With a twist. So I fired up my grill and made a few spicy Buffalo Ranch wings. These wings have just the right amount of heat. With a hint of Ranch dressing… without the dressing.
A Great Party Wing
I thoroughly enjoyed my spicy Buffalo Ranch wings. They really hit the spot. The sauce is the right consistency, the right spiciness. I think the sauce is perfect for a wing party. It’s a nice change from ‘just’ straight-up Buffalo wings.
I used Crystal hot sauce when I made this sauce. It’s definitely one of my go-to, super-tasty, just nicely spicy hot sauces.
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!
I’ve come across recipes for Ramen-crusted chicken wings on the internet, but never really got into the idea. But I did get into the idea of dusting some mighty fine cooked wings with Ramen seasoning (you know, the little spice packets from the noodle packages) and serving them with an out-of-this-world peanut dipping sauce. And I didn’t leave off the noodles, nope! A quick fry in a pan with a little oil, and boom! Crunchy wing topping! These Ramen-seasoned wings with peanut dipping sauce disappeared in no time!
Different. And Oh So Good!
If you really love Ramen seasoning don’t be afraid to double the amount of seasoning used. I always have Ramen seasoning on hand because I like to crunch up the noodles and fry them for topping salads. More is better on these Ramen-seasoned wings with peanut dipping sauce.
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!
You’re heard of Nashville hot chicken. Heck, you’ve probably had it plenty of times, just like me. And I’ve made a few batches of wings with Nashville hot 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.
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.
You can use whatever hot sauce you prefer, but for me, this recipe screams Crystal hot sauce. It’s from Louisiana. Boom!
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.
Wow. Just wow. I was wandering around the grocery store when I hit the spice and seasonings aisle. There in a lil red box was some McCormick Air Fryer Buffalo wing seasoning mix. I thought, well, heck. That sounds good. Why not give it a shot? Well, by golly, I was super duper happy with these wings. Un-sauced, they are packed with garlic and traditional Buffalo flavors, with just a slight bit of a kick. And they’re perfectly crunchy! This is why I love air fryer wings. My air fryer never fails me!
They Smell As Great As They Taste
I couldn’t get over just how great these wings smelled as they cooked in my air fryer. The McCormick Buffalo Air Fryer Buffalo seasoning not only tastes great, it makes your mouth water in anticipation while the wings are getting done. But, don’t over-cook the wings. The seasoning will get a bit dark if you let the wings go too long.
Place wings in a bowl. Sprinkle with the seasoning and toss to coat.
Transfer wings to the air fryer basket. Do not overlap (cook in batches if necessary).
Cook for 20 minutes, turning once, or until wings are done and skin is crispy.
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.
If I were forced to say just one word about Marie Sharp’s Smoked Habanero wings it would be: Wow. The sauce is just amazing. The smoked habaneros have a fantastic flavor. Smoky, yes. Spicy, yes. Fresh ingredients. These are just the most lip-smackingly-good wings ever. I could devour these wings all day long.
A Truly Amazing Sauce
A little hot sauce and a little butter is all it takes to make the fantastic goodness that is these Marie Sharp’s Smoked Habanero wings. The wings themselves don’t have to be fancy. No special deep-fried wings needed. No heavily-seasoned air fryer wings required. Keep the wings simple and don’t hide what’s coming: a fantastic sauce.
Toss wings in sauce until ready to use: Note: I prefer to NOT toss deep-fried battered wings in sauce as it knocks the coating off the wings. Instead, I prefer to dip the wings in the sauce or brush it onto the wings. Click here for our guide on how to sauce your wings.
Notes
In general, the ratio of butter to hot sauce is as below:For a mild sauce: 3:1 (i.e. 3 parts butter to 1 part hot sauce)For a medium sauce: 2:1For a hot sauce: 1:1
