“You should’ve bought more of this sauce. A lot more.”. Those were the first words out of my wife’s mouth after taking her first bite of the Market District Sweet Honey Garlic wings I made. As always, she was right. I shouldn’t have brought home just one bottle. It didn’t last long at all. We both enjoyed this sweet, thick sauce that is absolutely packed with the perfect amount of garlic. Yep, lots of garlic, just like we like it. A small hint of soy sauce and ginger round out what is a great sweet Asian-inspired wing sauce.
These Market District Sweet Honey Garlic wings are like they say, sweet, without any spicy kick. A little garlic ‘punch’ is all the kick you’re going to get. And plenty of sweet, finger-lickingly good flavor. If you’re looking for a great alternative to your usual Buffalo-inspired spicy wing sauce, this is it.
Yowsa. I could’ve eaten an obscene amount of these baked taco wings. I really wasn’t expecting them to be so great. Boy o boy, I could not get enough of them. Great taco flavor with a lightly crunchy coating. And easy? It’s hard to get any easier to make. And on the side, a just-as-easy Ranch and chile pepper dipping sauce. I liked the sauce to much that I went on to make more and used it as a salad dressing!
The coating on these baked taco wings is pretty delicate, so be careful when flipping them. Just take a little extra time and they’ll be fantastic. I’m a big fan of taco seasoning, so I might admit to adding a bit extra for a little more flavor. These wings would be excellent as an appetizer at a party. The flavor is definitely different than traditional Buffalo wings. The dipping sauce has a nice chile pepper flavor to it, combined with a more traditional Ranch dressing.
8chicken wingsflats and drumettes separated, tips saved to make stock
Instructions
Preheat oven to 425 F.
Line a large baking sheet with aluminum foil. Spray the foil with non-stick spray.
In a medium bowl, combine the flour and taco seasoning.
Add the oil and stir to combine.
Working in batches, add the wings to the bowl and toss to coat. Press the wings into the mix to make sure you get all sides well coated. Place on the baking sheet, skin side down.
Bake for 20 minutes. Gently flip the wings and cook another 20 minutes.
While the wings are cooking, place the dressing and chiles into a blender and processes until smooth. Refrigerate until ready to use.
Remove wings from oven and transfer to a serving platter with the dressing mix on the side.
Note: You can place the wings under the broiler for 1-2 minutes for a little more color, if desired but note that the coating will char if left in the oven too long. Keep an eye on them if you decide to do this.
My brain works a bit differently than most. When I see a peanut sauce, I don’t think egg rolls or stir fry. I think wings. First thing that pops into my head is wings. Last thing, too, for that matter. Pretty Thai Peanut sauce wings are lightly peanut-y, with hints of vinegar, garlic, Tamarind, and just a slight bit of spiciness. They’re definitely finger-lickingly good wings.
This is a thinner sauce. If you want extra sauce on your Pretty Thai Peanut Sauce wings, I recommend serving it on the side in little cups for dipping. You’ll definitely find yourself enjoying the great Asian-inspired flavors even more.
Sauce your wings while they are hot. If you’re using a bottle of sauce that you had in the fridge, make sure you set it out on the counter for a bit before using it. Last thing you want to do is put super cold sauce on super hot wings. The wings won’t be hot long if you do.
Ya know, a good Buffalo wing sauce doesn’t have to be scorching hot to be good. In fact, I’d argue that an over-the-top hot wing sauce isn’t necessarily good, specially if you cannot taste the ingredients in the sauce. Kinder’s Buffalo wings sauce brings fantastic classic flavors. Plenty of garlic. Buttery goodness. And a wonderful mix of tasty spices. And importantly, just the right amount of vinegar. This is a great, mellow, delicious sauce that is perfect on wings.
Kinder’s Buffalo wing sauce is the kind of sauce you can easily serve at a party and not worry about anyone screaming that they can’t stand the heat. This sauce is more about great flavor than heat. If you’ve got guests that want heat, serve it to them, but save this sauce for those wanting to just enjoy fantastic wings without the burn.
This sauce is also fantastic served in little serving cups, ready for dipping your favorite chicken nuggets.
I was making my way around the sampling bar at a Pepper Palace store (one of the many I’ve been to), when I came across the peach barbecue sauce. As you guessed it, the sampling bar lets you try out the various sauces, be they wing, barbecue, salsas or hot sauces, before buying them. I gave the peach sauce a try and instantly put a bottle in my cart. I knew the sauce would be great on a rack of grilled or smoked ribs. And it’d be fantastic on my Pepper Palace Peach Barbecue wings.
So easy, yet so goo!
It’s hard to get any easier than this recipe. Just cook up some wings and sauce them. Whether you opt to go light or heavy on the sauce, these Pepper Palace Peach Barbecue wings bring a nice fruity flavor that isn’t overpowering. It’s really like biting into fresh peaches, all in a lightly sweet BBQ sauce. It’s finger-licking good, for sure!
Remember that if you have to refrigerate your open bottle of sauce, 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.
It’s a tremendous understatement to say that I love Plucker’s wing sauces. I’ve tried many of their bottled sauces and they are all absolutely fantastic. I devoured my last bottle of medium Buffalo sauce, so I had to resort to making a copycat Plucker’s medium Buffalo wings sauce. Oh, and all was right in the world again! The perfect amount of heat, just enough to wake me up but not so much to make me cry. Wonderful traditional wing flavor. These are the wings that are destined to disappear in no time.
I cut the recipe down so I could enjoy a small batch of copycat Plucker’s medium Buffalo wings for my lunch. No point in heating up my huge restaurant-style deep fryer for just a handful of wings. So, I used my Fry Daddy fryer instead. This little fryer gets a workout in my house. It’s the perfect size for a small batch of wings.
I usually reach for the Frank’s RedHot Original Cayenne Pepper Hot Sauce when I make anything Buffalo-style. And sometimes I’ll go for Crystal Hot Sauce, which has a wonderful Louisiana-inspired flavor. You want a traditional cayenne sauce, and not something flavored like a habanero mango hot sauce!
Place the hot sauce, vinegar, butter, jalapenos and pepper in a sauce pan over medium-high heat.
Once the butter melts, whisk the ingredients together until the sauce comes together.
Reduce heat and keep warm until ready to use.
For the wings
Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Remove to a wire rack over a baking sheet or paper towel-lined plate to drain.
Transfer wings to a large bowl. Drizzle with the sauce and toss gently to coat.
Dry wings are popular for a reason. There are a lot of great wing seasonings on the market. You don’t have to use them to make dry wings, you can instead use them to season wings before you sauce them. Often, though, I find myself going the dry route so I can enjoy the seasoning without it ‘fighting’ a sauce. Wing Magic Smoky Lime dry wings are a great reason why I do wings this way. This seasoning has a lightly smoky flavor with a little kick. You bet it’s just the right amount of sweet. And oh, lime! Delicious citrusy lime comes along for a decidedly different taste. These are great, different, wings!
Wing Magic Smoky Lime dry wings seasoning comes from the folks over and the Fire and Smoke Society. They make a huge variety of absolutely addicting seasoning mixes. From burgers, to baked potatoes, to wings, they have the right flavors for everything. Head on over to their site and take a look around. You’ll be drooling in no time. I did!
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.
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.
Transfer the wings to a large bowl.
Combine the hot sauce and Cajun seasoning. Drizzle over the wings and toss gently to coat.
Serve hot.
Notes
You may want to double the sauce recipe. Adjust the Cajun seasoning to taste.
I’m not particular when it comes to cooking my chicken wings. Baked, deep-fried, grilled, it makes no difference to me. As long as I’m eating wings I’m one happy guy! During the week, though, if I want wings for lunch I gotta go with a technique that gets wings done with minimum fuss so I can get back to work. That usually means air frying them. I prefer to start with fresh wings, but sometimes they just can’t be found, so I grab some out of the freezer. This is my go-to method. This is how to cook frozen wings in an air fryer.
It’s really easy
This is not a complicated process. There’s nothing fancy about cooking frozen wings in an air fryer. No defrosting. Just cook them up a bit, season them, finish the cooking and sauce them. I sometimes also add more seasoning at the end.
Wing selection
Frozen wings come ‘pumped’. That means they are injected with a broth-like solution that plumps them up and keeps them juicy after cooking. Most frozen turkeys come the same way so don’t let the words ‘contains chicken broth’ scare you off.
I prefer sections when I buy frozen wings. Drumettes and flats, separated. Whole wings are fine, but they’re a bit harder to put into a small air fryer without them overlapping. You don’t want your wings to overlap, you want nice even cooking.
Seasoning
I like to season my wings with a light hand at first. I don’t want the seasoning to burn in the air fryer. So I add a little after the wings have cooked just a bit. When they are done I can add more, along with sauce if I’m using it.
I usually use salt and pepper for my seasoning, but I like store-bought ones too. If I want to make a mix at home, my fire-eater seasoning is my favorite.
Do not add the seasoning when the wings are still fully frozen. It’ll just roll right off the wings.
Saucing
You can use any sauce you want, of course. For homemade Buffalo-style sauces, I’m a big fan of my copycat’s of Hooter’smedium and hot wing sauces.
Dipping
Blue cheese dressing or my copycat of Wingstop’sranch dressing make for great dipping sauces for your air-fried wings.
Cleaning up
I wipe my air fryer basket out after each ‘fry’. Every few cooks I’ll put the basket into the dishwasher for a good cleaning. But, I never put it directly into the dishwasher without wiping it out first. I don’t want all of that chicken grease in my dishwasher or my pipes. Check your air fryer’s cleaning recommendations for further information about cleaning your particular model.
Add wings to the fryer basket and cook for 10 minutes. Do not overlap the wings. Try to not let them touch each other or the sides of the basket so that they cook evenly.
Use tongs to remove the wings to a bowl. Sprinkle with your wing seasoning and toss to coat.
Return to the air fryer and continue cooking another 10 minutes or until the wings are golden brown.
Remove from the air fryer. Toss with more seasoning and/or sauce and serve.
Notes
Do not thaw the wings ahead of time. You will cook them directly from the freezer.
First came Sweet but Sassy wings. And they were good. Oh so good. That got me thinking that I needed some Pepper Palace Sweet But Sinister wings next. Needed. Wanted. Craved. So I made them. And they were good too. Oh so good. Like their sassy cousin, they’re slightly sweet. Unlike their sassy cousin, they’re hotter. In a really good way kinda hot. If you’re looking for a kicked up sweet wing sauce, this is it.
Pepper Palace Sweet but Sinister wings sauce is just the right consistency to stick to your wings. No sauce lake at the bottom of your plate here. Nope. It’s on the wings and it’s there to stay, bite after bite. Well, after you pick them up it’s on your fingers too. Don’t be sad after you take that last bite of your wings, there’s still some finger lickin’ to be had. You’ll want to enjoy every last drop of this sauce.
